Harvesting Gourds, Pumpkins, & Squash
GOURDS
Harvesting Tips:
- Harvest from late August and through October
- Gourds must completely mature on the vine to prevent rotting
- Harvest gourds when the skins are hard and the stems are dry and brown
- Use clean and sharp pruning shears to cut the gourd off the vine
- It is best to leave 2-3 inches of the stem attached to the gourd
Storing Tips:
- Gently wash with soap and water
- Use a soft cloth to disinfect (vinegar & water or lysol)
- Place in a dry, warm, and shaded location such as a garage or shed
- Spread out gourds on a newspaper to dry
- Complete drying should take 1-6 months
- Get rid of gourds that start to decay immediately
PUMPKINS
Harvesting Tips:
- Harvest from late August and through October
- Be sure to harvest before the first frost, even the lightest of freezing will destroy the plant
- Harvest when pumpkins develop a hard rind and a deep/uniform color
- Test for ripeness by pressing your thumbnail into the rind; if it's dent resistant the pumpkin is ready
- Use clean and sharp pruning shears to cut the pumpkin off the vine
- It is best to leave 3-4 inches of a “handle” to prevent rotting
Storing Tips:
- Never carry pumpkins by the stems
- Cure at a temperature of 80 degrees F for 10 days
- Never store near apples, pears, or any ripening fruit
- Make sure individual pumpkins do not touch
- Never store in piles
- Get rid of pumpkins that start to decay immediately
- Properly cared for pumpkins should last for around 3 months
SQUASH
Harvesting Tips:
- Harvest from late August and through October
- Squash is ready exactly a week after flowering
- Harvest when squash develops a hard rind and a deep/uniform color
- Test for ripeness by pressing your thumbnail into the shell; if it's dent resistant the squash is ready
- Check your squash variety for color, size, and shape matching
- Example: Butternut Squash should have a Deep Tan color and should be 8-12 inches long
- Use clean and sharp pruning shears to cut the squash off the vine
- It is best to leave 2 inches of stem attached
Storing Tips:
- Gently wash with soap and water
- Use a soft cloth to disinfect (vinegar & water, lysol, or rubbing alcohol)
- Store in a cool, dark, and well-ventilated area (temperature of 50-55 degrees)
- Wrap each squash in an individual cloth
- Spread the squash out in order to avoid touching
- Get rid of gourds that start to decay immediately