Winter Squash Seeds,
Thai Kang Kob Pumpkin

Start seeds indoors 3–4 weeks before the last frost date or direct sow outdoors once the soil is consistently above 70°F. In very warm regions, a second sowing in midsummer can produce a late fall harvest. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Plant seeds about 1 inch deep in nutrient-rich soil that is loose and well-draining. Space seeds 18-36 inches apart, allowing room for sprawling vines. Sow in mounds or raised rows to improve drainage and encourage strong root development. Water thoroughly after planting and maintain even soil moisture.

Once seedlings have several true leaves, thin them to the strongest plants. Train vines across the ground or onto sturdy trellises to save space and promote good air circulation. Deep, regular watering during flowering and fruit set is key to healthy development. Harvest when rinds are hard and skin color deepens.

• There are four main species of squash: Cucurbita maxima, C. pepo, C. moschata, and C. mixta. They will not cross pollinate with each other, so it is possible to grow one of each species for seed saving without worrying about cross pollination.
• If you are planning to grow several varieties of more than one species, you can bag the blossoms and hand pollinate to avoid crossing.
• Whether it is a summer or winter squash, you must let the fruit completely mature before extracting the seeds, and cure for at least two weeks.
• Scoop the seeds, place them in a bucket, and add just enough water to cover. Let sit at room temperature to ferment for two days before rinsing off the pulp.
• Lay seeds out to dry on newspaper or paper plates.
• Stored in a cool, dry place, seeds will remain viable for up to four years.