A Cucurbit Crash Course
The Arboretum is crazy for cucurbits and we celebrate them every autumn by livening up our seasonal displays and inviting everyone to attend our annual Pumpkin Fest! The colorful bounty that you’ll see when strolling the gardens each fall is made up of members of the Cucurbitaceae plant family, which includes squash, cucumbers, and melons. Cucurbitaceae consists of roughly 975 species of plants across 98 genera, utilized for their agricultural and commercial value as well as their ornamental qualities. Members of this family are primarily herbaceous annuals (sometimes biennial or perennial) and are sensitive to freezing temperatures. They are fast growing and will form a long vine, with most species having white or yellow unisex flowers.
The Cucurbita genus includes pumpkins and gourds, which, botanically speaking, are all types of squash. However, not all squash are called pumpkins. Confused yet? Let’s dive in more. Pumpkins originated in North and Central America over 9,000 years ago, and the common name, pumpkin, that is widely used today is derived from the Greek word pepon, meaning large melon. Cucurbita maxima, C. moschata, and C. pepo are the most well-known squash species that are often referred to as pumpkins or winter squash, along with other well-known favorites such as butternut and acorn squash. Winter squash generally ripen in the fall and usually have thick skins that aren’t normally consumed. The fruit in most species is a fleshy berry with a tough rind containing many flat seeds. They come in a variety of shapes, textures, sizes, and colors. Pumpkins are often rounder and larger (United States record of over 1,400 pounds) than many other types of squash and have a sturdier, more jagged stem and a longer shelf life. Pumpkins are also the type of squash most often used for carving, decorating, and baking, while other squash members typically have a creamier and slightly nutty flavor that makes them perfect for many other culinary applications. Summer squash (think zucchini, delicata, pattypan, crookneck, etc.), on the other hand, ripen in the summer, are smaller (under five pounds), and have thinner, tender skin with a softer and lighter stem. These squash don’t usually need to be peeled or prepped as much before cooking and also tend to have a much shorter shelf life than winter squash, usually lasting less than two weeks.
Squash has long been a vital food source for the Indigenous peoples of the western hemisphere and is believed to be the oldest cultivated food crop in North America. It was grown even before the other crops (corn and beans) that make up the “Three Sisters” planting system. The large squash leaves shaded the soil nearby, protecting these other crops and helping to retain moisture and decrease weed pressure. In general, most cucurbits have low to moderate nutrient content, but winter squash tend to be the highest in fiber, beta-carotene, magnesium, vitamin A, and potassium. Also, don’t forget about the seeds! These are also rich in magnesium, zinc, and phytoestrogens, which can help support hormone balance, thyroid, and blood sugar levels, among many other benefits.
Pumpkin Preparations: From Seed to Display
Have you ever wondered what behind-the-scenes preparation goes into the pumpkin displays in the gardens? Each season, our horticulture team—including staff and interns—selects, grows, and harvests all of our decorative pumpkins and gourds with the help of our dedicated volunteers! This is quite an endeavor and it is captained by our horticulture crew leader, Ted Zeljak, and our director of horticulture and operations, Marek Pundzak. Ted is an Arboretum horticulture veteran and has many years of leading the pumpkin charge under his belt.
When asked how he ensures that pumpkins are ready in time for Pumpkin Fest each year, Ted said, “I select varieties based on what did well and what didn’t, and then add new varieties in January. The team looks over the list and adds anything they would like. Our greenhouse manager orders the seeds in January or February. I have the horticulture interns plant out the seeds into 50 plug trays about the third weekend of May. This year, we had 30 trays so we planted out 1,500 plants. We grow them for two to three weeks at the nursery. I talk with Austin at the Penn State Agricultural Research Farm to make sure they have prepped the fields by tilling, pulling drip lines, covering rows, and putting down pre-emergent (an herbicide). Once they are ready, I take the horticulture interns out to the farm for transplanting. The farm provides a planter, and we spend a day planting. The farm then fertilizes and sprays them as needed until harvest, which is generally in September.”
Depending on the year, this effort may also include growing our very own orange carving pumpkins to give away to the public to carve and enter into our jack-o’-lantern contest during Pumpkin Fest. Typically, if the carving pumpkins aren’t grown “in-house,” they are purchased at a local produce auction in the fall by our director of horticulture and operations, Marek Pundzak, along with any other desired specimens that we did not grow at the farm that year (look for the giant pumpkins out on display!). After the pumpkins are harvested, pumpkin washing sessions are scheduled with our crew and volunteers to get the pumpkins camera ready for our fall displays. Once clean, they are placed strategically throughout the gardens in various displays for all to enjoy.
What’s on Display?
As you stroll through the Arboretum’s gardens this fall, take note of the diversity of squash included in our seasonal displays and see if you can recognize the characteristics of different species!
Cucurbita maxima ‘Big Moose’
These giant orange-red pumpkins are eye-catching with lightly defined ribs that may develop a tan-colored highlight. If you’re looking for a sizable carving pumpkin or something to fill an expansive display, this variety tops out between 50 and 125 pounds!
Cucurbita maxima ‘Blue Ballet’
A hubbard squash, ‘Blue Ballet’ is small and sports smooth, blue-gray skin. The flesh is fiberless and sweet. It’s an excellent addition to decorations or great for desserts.
Cucurbita maxima ‘Dill’s Atlantic Giant’
‘Dill’s Atlantic Giant’ is a famous variety of pumpkin known for producing large, record-breaking fruits. These pumpkins require frequent feedings, plenty of water, and rich soil to encourage them to live up to their potential. They are known to weigh hundreds of pounds and can be used as a statement décor piece or for culinary ventures.
Cucurbita maxima ‘Flat Stacker’
A hybrid derived from the ‘Flat White Boer’ variety, these pumpkins have deep ribbing and a distinctive squatted shape. They typically weigh 10 to 17 pounds with short stems. They are ivory-colored and are perfect for displays. The flesh is sweet with nutty undertones, perfect for many different culinary dishes.
Cucurbita maxima ‘Jarrahdale’
Drum-shaped and slate-gray, Jarrahdale is an attractive squash with heavy, rounded ribs. The sweet and thick flesh is great for roasting and baking. This is a variety that will store for a long time though the winter months.
Cucurbita maxima ‘Marina di Chioggia’
This sometimes-bumpy pumpkin has deep ridges and comes in colors ranging from dark green to aquamarine. Fruits can grow to be 15 pounds and are known for their substantial flesh that bears a sweet, moist, and rich texture, perfect for pies and savory creations such as ravioli and gnocchi!
Cucurbita maxima ‘One Too Many’
Beautifully unique, ‘One Too Many’ is light cream to antique white in color with orange-red veining. They will range in shape, typically round, slightly flat, oblong, or a combination. They are commonly used in fall displays.
Cucurbita maxima ‘Polar Bear’
An extra-large pumpkin, ‘Polar Bear’ retains its white color after maturity in decorative displays. It will typically weigh 30 to 65 pounds, but in some cases can exceed 100 pounds. It is a wonderful accent in fall displays.
Cucurbita maxima ‘Popcorn’
This fun pumpkin boasts a creamy white-yellow color and is covered in textured “popcorn” warts! Sturdy vines produce medium-sized pumpkins with dark green stems, which are great for fall décor or a unique twist on a carving pumpkin.
Cucurbita maxima ‘Porcelain Doll’
These pumpkins are lumpy, deeply ridged, blocky, and can weigh up to 20 pounds. They’re pale peachy-pink and deer-resistant, and their vines have lots of foliage that’s disease-resistant. The orange flesh is sweet and has delicate honey notes, perfect for pies, soups, and many other recipes.
Cucurbita maxima ‘Rouge Vif D’ Etampes’
This is a highly ornamental heirloom variety. Its vibrant color and shape add a sense of whimsy to a display. Also known as ‘Cinderella,’ this variety was the most popular pumpkin in Parisian markets in the late 1800s. Weighing in at up to 20 pounds each, it is often used for soups, pies, and other creations.
Cucurbita maxima ‘Sibley’
This heirloom squash is also known as ‘Pike’s Peak’ and is celebrated for its top-tier flavor. Slate-blue oblong, teardrop-shaped fruit weighs in between 6 and 8 pounds and contains thick and sweet orange flesh.
Cucurbita maxima ‘Speckled Hound’
Another hybrid and a newer member of the family, ‘Speckled Hound’ is a variety with a unique flatness that makes it box-like in shape. The skin has a base color of salmon pink and has splotches of blue-green to turquoise cascading down its shallow ribs. Golden flesh has the texture of butternut squash and a flavor that’s been compared to sweet dumpling squash.
Cucurbita maxima ‘Strawberry Crown’
This variety was originally found in Brazil. They are an early grower and develop a gray-brown color that turns bluish or pinkish. The ribs are subtle with bright tiger stripes along them. ‘Strawberry Crown’ is not very sweet, so it’s best used for soups and stews.
Cucurbita moschata ‘Long Island Cheese’
Originating from Long Island, NY, ‘Long Island Cheese’ is an old species of heirloom. They are flat and squat in shape, like a wheel of cheese, and have thick ribbing. The tan-colored pumpkin develops a very thick rind that protects the flesh, which can be used for pies, pastries, and other fall treats.
Cucurbita moschata ‘Musquee de Provence’
These beautiful large, flat pumpkins are shaped like wheels of cheese with many ridges and lobes. The skin is a light tan-peach-brown color when mature with hints of green when unripe. Getting up to 20 pounds, the thick flesh takes on a great flavor.
Cucurbita moschata ‘Pennsylvania Dutch Crookneck’
‘Pennsylvania Dutch Crookneck’ lives up to its name. The butternut-type squash is shaped like a turkey neck, long and curved. It is commonly used for decorations, but it has sweet, creamy, smooth flesh that is tasty.
Cucurbita moschata ‘Seminole’
This wild squash variety out of Florida is a pumpkin with rich flavor and deep historical roots, and it is well-liked in the deep South, where it can tolerate intense heat. This squash averages between 3 and 10 pounds and has a tan-colored skin, similar to that of a butternut.
Cucurbita pepo Autumn Wings Gourd Mix
This brightly colored gourd mix is purely ornamental, and these gourds are commonly displayed in groupings as they weigh under a pound each. Winged and warted in various shapes, these would work perfectly in a cornucopia or harvest decor tablescape.
Cucurbita pepo ‘Black Kat’
‘Black Kat’ is a new favorite for us and is sure to get you ready for the Halloween season! These personal sized (one to two pounds) and ribbed spooky dark-green pumpkins get darker as they mature and are also edible.
Cucurbita pepo ‘Blaze’
Brightly colored, striped, and perfectly packaged into a compact, slightly flattened package, ‘Blaze’ is a popular ornamental choice known for its high yield and disease resistance.
Cucurbita pepo ‘Carnival’
Carnival is colorful and adorable with confetti-like flecks of dark green, light green, orange, and yellow. It is popular for harvest decoration and only weighs in at about one and a half pounds.
Cucurbita pepo ‘Casperita’
This white, mini one-pounder gets to be only about four inches in diameter and is utilized for both decorative and edible purposes. This variety is known for its high-yield and some describe the taste and texture as similar to acorn squash.
Cucurbita pepo ‘Flatso’
This is a hybrid pumpkin variety with an oval, flattened shape, reminiscent of the Long Island Cheese pumpkin, which is also on our list this year. This is a favorite ornamental variety, but is also known to make a great pie! Often times, the stems are cut short so that they stack easily in displays.
Cucurbita pepo ‘Hoargarth’
‘Hoargarth’ produces heavily warted, vibrant-orange and dark-green mottled fruits that are about seven inches wide and five inches tall with a twisted stem. The patterning is sometimes reminiscent of bat wings. The hard, sturdy rind ensures a long lasting ornamental gourd in fall displays.
Cucurbita pepo ‘Hot Chocolate’
This is an ornamental pumpkin with a distinct caramel-tan color, reminiscent of hot cocoa. Long vines give way to five- to eight-pound fruits, perfect for display!
Cucurbita pepo ‘Igor’
This makes a great Halloween jack-o’-lantern, with dark orange skin with deep ribbing. Tall and lurking, this variety weighs up to 35 pounds and creates a foreboding look on display!
Cucurbita pepo ‘Mellow Yellow’
A newer variety, ‘Mellow Yellow’ is round and blocky in shape, weighing up to 22 pounds. The flesh is stringy and less desirable but is still edible. What’s striking about this pumpkin is its bright lemon-yellow color that will brighten up any fall display.
Cucurbita pepo ‘Secretariat’
Secretariat is a very deep-orange pumpkin with deep ribbing and a slightly flattened shape. Weighing in at a sturdy 15 pounds, it makes a great carving pumpkin or addition to a display.
Cucurbita pepo ‘Warty Gnome’
‘Warty Gnome’ is a small, flat, round fruit weighing in at only about five pounds. Vivid orange and yellow stripes on its warted rind make for perfect fall décor or stacking in displays!
Lagenaria siceraria ‘Cavemen’s Club’
This dark green heirloom variety of ornamental gourd is also known as maranka or dinosaur gourd. It has a memorable club-like shape and can grow up to 20 inches long. It is often used for decorative purposes such as birdhouse crafts but is edible when young.
Lagenaria siceraria ‘Serpente di Sicilia’
A unique, slender, elongated edible Italian gourd. Light green in color with some white variation possible. This fruit is coveted by Italians for its tenderness and flavor, often preferable to zucchini. Look out for them hanging from various elements of our displays!