Pumpkin Olga

Olga is an oil pumpkin of the Styrian type – a variety where the star is not the flesh but what is inside: the seeds. What makes Olga special? The hull-less seeds. Thanks to elaborate breeding, the large, dark green seeds grow without the hard, woody hull – after drying you can snack on them directly, roast them or sprinkle them over muesli and salads. Store-bought pumpkin seeds are expensive; with a few Olga plants you harvest your own annual supply. The seeds are also valued for their high zinc content – good for the immune system. The vigorous, high-yielding vines need space (allow 1.5–2 m) and a sunny, wind-sheltered spot. The round fruits turn orange with green stripes at full maturity – that is when the seeds are ready. Cut open, scoop out the seeds, wash and dry. For an earlier harvest, start in pots from mid-April and plant out after the last frost. Pumpkins are heavy feeders – compost in the planting hole pays off. Who is this variety for? Self-sufficient gardeners, snack fans and anyone who wants to bring the Styrian seed-oil principle into their own garden.