Paiute
Bag of 30 grams
Maxima squash
Jaune Gros de Paris - Maxima squash
Ref : P2286
- Cucurbita maxima
Bag of 12 seeds
The Gros de Paris yellow pumpkin is a variety that grows to 5 to 6 m in length and produces fairly flattened, spherical fruits 25 to 70 cm in diameter. Their yellow to salmon-colored skin is cracked or embroidered when ripe. Their yellow-orange flesh is thick, tender and sweet, and keeps for a long time.
Characteristics of the Gros de Paris yellow pumpkin
The Gros de Paris yellow pumpkin, Cucurbita maxima, is a runner variety of fruiting vegetable native to France, with plants 5 to 6 m long. This squash produces spherical, flattened, ribbed fruits, 25 to 70 cm in diameter and weighing 15 to 50 kg each. Their salmon-yellow skin, embroidered when ripe, encloses thick, tender, yellow-orange flesh with an excellent sweet taste. This pumpkin is delicious in soups, gratins, soufflés and jams. Pumpkin flowers are also edible.
How to grow the Gros de Paris yellow pumpkin?
Gros de Paris Yellow squash is sown in pots 2 to 3 weeks before transplanting, from March to May, in bunches of 2 to 3 seeds.
Place seedlings under a light shelter, at a temperature of between 18 and 20°C, and keep the substrate moist until the seeds emerge. Be careful not to sow pumpkin seeds too early in the season, in which case the roots will become fibrous, making growth difficult in the garden. Transplant into the vegetable garden once the last frosts have passed.
From April to June, after the last risk of frost, it is possible to sow directly in the garden in 2 to 3-seed stacks.
Prepare 2 weeks in advance holes filled with compost or organic matter, spaced 2 m apart in all directions, to accommodate the squash plants or seeds. Mulch the soil to maintain sufficient humidity and limit water evaporation.
Near the pumpkins and squash, we recommend sowing corn and beans, giving rise to the "three sisters" or milpa crop. Also plant basil to repel pests.
When to harvest yellow pumpkin?
Although Gros de Paris yellow pumpkins can be harvested and eaten immaturely, those destined for winter storage should be picked as late as possible, before the first frosts, from July to November, when the stalk begins to dry out and the skin becomes thick. Be careful not to pull them off, but cut as close as possible to the stem, 10 cm above the stalk.
This variety of yellow squash can be stored for several months in a dry, well-ventilated place, at a temperature of between 10 and 12°C. Place the pumpkins, spaced apart and tail up, in high crates. They can also be frozen, after slicing and cooking, to keep for up to a year. In the kitchen, yellow pumpkins are delicious in winter soups, soufflés, gratins and jams.
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Sow in pots at 18-20°C, 2 to 3 weeks before planting. Transplant with the root ball into the ground, after the last frosts, at a minimum distance of 2 m in all directions. To sow directly in the ground, sow after the last frosts, once the soil has warmed up. In both cases, prepare holes filled with compost or organic matter two weeks in advance to accommodate your seedlings or seeds.
Cucurbita maxima
From 15000 to 50000 g
12 seeds
From 150 to 400 cm
From 25 to 70 cm
France
