Herb Library

Back to Herb Menu     Back to Index

DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.

(Cucurbita Pepe)

PROPAGATION: By seed. An annual.
NEEDS: Full sun and fertile soil with adequate moisture. Dig a hole and fertilize with half a bag of composted manure (these plants are heavy feeders). Fill hole and hill up dirt. Plant the seeds. Manure will enrich the roots and feed the plant during the production of fruit. If desirous of growing a really large pumpkin, wait until the small fruits have begun to form, select one or two, then don't allow the plant to produce any more flowers. For more detailed information about growing pumpkins in general, or huge giants, visit The Pumpkin Nook.
HARVEST: Fruits and seeds.


< Oil of pumpkin seed useful for wounds, burns, and chapped skin.
Seeds once used, along with castor oil, to expel intestinal worms.

TOASTED SEEDS = Wipe, but do not wash, the seeds; coat each cup of seeds with 1½ Tbsp oil or melted butter; spread on cookie sheets; sprinkle with salt; bake in preheated 350º oven for 20 to 30 minutes or until golden brown; when done, they usually begin to 'pop'.

The flesh of the pumpkin is used for pies, breads, cookies and as a vegetable. A good addition to stews.
COOKING HINT: When using fresh pumpkin to make a pie or in other recipes, puree the cooked pumpkin in food processor, then place in a muslin lined colander and allow the pulp to drain until most of the liquid is gone and texture is like mashed potatoes. Can be frozen in recipe-sized portions or used immediately.

©2001 by Ernestina Parziale, CH