A large trailing plant with yellow, bell-shaped flowers, pumpkin is frost tender. Most varieties will take up a lot of room. Grow them at the edge of your garden patch so that they can spread away from other vegetables. Butternut produces small to medium pear-shaped fruit with deep orange flesh. Buttercup are small to medium round pumpkins with dark green skin. There are a number of large pumpkins, some round and flattish - good for storage and eating - others will produce the "Cinderella coach" type giant round fruit which are not such good eating.

Harvest when the vines die off and the pumpkins' stalks are dry. Leave a small piece of stalk attached to the fruit to prevent damp causing rot. The fruit can be stored for months in a cool airy place. In some parts of New Zealand, they are stored on shed roofs.

Pumpkins sometimes need hand pollination if the fruit are not setting well or die off after starting to grow, try picking a male flower (straight stem) and gently brushing pollen inside female flowers.

Culinary hints - cooking and eating Pumpkin

Cut up, remove the skin and roast with other vegetables or meat.

Young crisp shoots with young leaves can be cooked and eaten - stewed in coconut milk they are popular in Melanesia. Remove any strings and tough parts and stew until tender, or cook as a vegetable in boiling water 3 - 5 minutes.