Roasted Salt and Vinegar Pumpkin Seeds make a delicious snack that once you start you won’t be able to stop! Below are three delicious flavours: Salt and Vinegar, Cinnamon and Honey and Lime and Cracked Pepper. Get more from your harvests by using the whole pumpkin. After harvesting your pumpkins save the seeds from the best ones – select for the best flavour, biggest size, or whatever traits you desire. With the remaining pumpkins and seeds, you can make these snacks to add crunch to salads, soups, or just enjoy them on their own.
Roasted Salt and Vinegar Pumpkin Seeds
Reduce your food waste and turn extra pumpkin seeds into delicious snacks.
Ingredients
white vinegar
pumpkin seeds
sea salt
Instructions
Preheat the oven to 200 degrees
Rinse your pumpkin seeds to remove any extra pumpkin flesh.
Coat the seeds in white vinegar and sprinkle with sea salt.
Roast until slightly golden. Approx 5 minutes.
Remove from the oven and allow to cool. They will get crunchier as they cool.
For extra flavour splash with a little vinegar as you serve them.
Enjoy!
Honey and Cinnamon Roasted Pumpkin Seeds
Cook Time: 5 minutes
Total Time: 5 minutes
Turn your leftover pumpkin seeds into a delicious sweet treat.
Ingredients
Pumpkin Seeds
Honey
Cinnamon
Sea salt
Instructions
Preheat the oven to 200 degrees celsius.
Wash the pumpkin seeds to remove any flesh.
Drizzle enough honey to coat the seeds and sprinkle with cinnamon and a pinch of sea salt.
Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly the honey will caramelize quickly. Remove the seeds from the tray while they are still hot.
Enjoy!
Notes
Add on top of ice cream, and cakes, or enjoy them as they are.
Lime and Cracked Pepper Pumpkin Seeds
Cook Time: 5 minutes
Total Time: 5 minutes
Delicious and full of flavour!
Ingredients
Pumpkin Seeds
1 lime
Cracked Pepper
Sea salt
Instructions
Preheat the oven to 200 degrees celsius.
Wash the pumpkin seeds to remove any flesh.
Grate lime zest over the pumpkin seeds and squeeze enough lime juice to coat the seeds. Season with a pinch of sea salt and grind over crack pepper.
Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly. Remove the seeds from the tray while they are still hot and allow them to cool on a plate.
Pumpkin (Cucurbita maxima.) is a great base crop to grow that provides your homestead with an abundance of food. Pumpkins can be stored to use throughout the year and provide a variety of uses both sweet and savoury.
Pumpkin is easy to grow if you get these key things right: Rich compost, Sun, Water, and plenty of space to roam.
Pumpkins come in three main species, known as
Cucurbita maxima – Thick skin large pumpkins (eg. Jap, Queensland Blue)
Cucurbita moschata – Winter Squash (Butternut)
Cucurbita pepo – Summer Squash
Depending on where you live in the world different species will be known as Pumpkin or winter squash. In this plant of the month, we will just be focusing on the Cucurbita maxima.
Feed with compost and with liquid seaweed fertiliser.
PESTS
Slaters, slugs may get young plants.Rats can get to the pumpkins.
HARVEST
From 70-120 days.
REPRODUCE
Save seeds from the best-tasting pumpkins.
Why Grow Pumpkins?
Pumpkins are easy to grow and can provide a large amount of food. They are a great base crop to build complete dishes with both sweet and savoury.
Here are some of the many reasons to grow Pumpkins:
Easy to grow
Low maintenance
The whole plant is edible: Fruit, flowers, seeds, young shoots, and leaves
A large source of food
Have their own “packaging” with a hard exterior
Rich in vitamin A
High in antioxidants
Aid in upset stomachs
Nutrient-dense food source
Easy to store
Save seeds easily for sustainable gardening
Popular Heirloom Pumpkin Varieties
‘Jarrahdale’ – Australian heirloom. Ribbed blue/grey skin and orange flesh. Sweet and smooth flesh. Weight approx 5kg. Great storage.
‘Queensland Blue’ – Popular Australian heirloom. Large grey/blue skin. Easy to grow. Great storage.
‘Turks Turban‘ – Heirloom from the 1800s. Fun to grow for its interesting shape. Orange, green and white colours. Good storage.
‘Bohemian‘ – Australian heirloom once thought to have been lost. Great for roasting. Stores well.
‘Golden Nugget’ – Small compact bushing plant – great for small spaces. Good for stuffing. Small round orange pumpkins. 1kg per pumpkin.
‘Blue Hubbard‘ –Large heirloom from the 1700s. Long vines. Great stored up to 12 months. 10kg per pumpkin.
‘Dills Atlantic‘ – Giant Pumpkin grows up to 220kg! Best used for pies and soups or winning competitions.
‘Lakota’ – Orange and Green skin with bright orange flesh. Bell-shaped. Nutty flavour. Decorative and great for storage. 2.5kg per pumpkin.
When to Plant Pumpkins
For an early season, you can start your seed off in a tray indoors or in a greenhouse. This is best at the end of winter or the start of spring. If you are sowing the seeds directly in the soil, it is best to wait until spring after frost. In warm, frost-free zones, you may be able to grow pumpkins all year round.
How to Grow Pumpkins
Choose a sunny location with plenty of space. Most pumpkins can ramble several metres but 1sqm per plant is enough.
Pile on the compost. Pumpkins are heavy feeders so mound up a pile of compost to plant your seed or seedlings on top of.
Apply mulch around the seedlings to retain moisture.
Poke a stick or stake near the mound. As the vines grow and take off you will have a locater to know where to water. Avoid watering the leaves as this can cause powdery mildew. Water around the stake.
Pumpkins can also be grown vertically if you are short on space. Provide robust trellis support and direct the vines in the direction you want. Once the pumpkins start to form, it is a good idea to place a sport underneath to that the stem can support the pumpkin as it grows. A stretchy “hammock” style support works well.
Care/ Maintenance
Try to avoid watering the leaves.
The fruit requires pollination to set and grow to maturity. If you notice the small pumpkins shrivel and die off it may be due to a lack of pollination. You can hand-pollinate by wiping pollen from the male flower onto the female flower. See more details on how here.
Feed with liquid seaweed for added nutrition if you have poor soil.
Pinch the ends of the vine off if it gets too long and wild.
Pests / Disease
Slugs and snails may eat young seedlings. Use natural pest management. Aphids can also be an issue on young shoots. Dip them in soapy water. Rats and mice may also nibble on your pumpkins. If you have issues with this you can build a crate or mesh around the pumpkin until it is ready to harvest.
How/ When to Harvest
Your pumpkins will be ready when the vine starts to die off. The closest curly tendril to the stem will be brown and going dry. The pumpkins should be slightly hollow when you know on them and have hard skins. Use sharp secateurs and cut the stem as close to the vine as you can. This will help with storage (see below).
Reproducing
The best way to reproduce pumpkins is to save the seeds. Save the seeds from your best-tasting or largest pumpkins. See the seeds saving guide here. wash and dry your seeds and store them somewhere dry and cool to replant next season.
Cooking and Using Pumpkins
Pumpkin is a great base for many sweet or savoury dishes. It can even be used as a base for many sauces and preserves.
The young leaves and shoots are also edible. These can be added to soups, curries and stir-fried. The flowers are great stuffed or used in salads. The seeds can be coated in spices and roasted for snacks or added on top of soups.
Depending on the variety, some pumpkins can be cured and stored for up to 12 months. Most will be around 6 months. The thicker the skin, the longer they last. Check the variety for a guide.
To prepare your pumpkins to store:
Cut the stem as close to the vine so that you do not damage the pumpkin.
Wash any dirt off using a hose.
Wipe the pumpkins down with a mix of Vinegar and water (1:1) This helps remove any further dirt and bacteria. Check for holes or damage to the skin. These will not store well so they should be eaten first.
Place your pumpkins somewhere dry with diffused sunlight to cure for two weeks. On the deck or porch is often a good place. This helps to harden and dry the skin.
Store your pumpkins in a cool and dark space between 10-16 degrees Celsius. Place them on a piece of cardboard or ply to protect them from bacteria or moisture on the floor.
Check your pumpkins regularly for any signs of mould or softening. Discard them so that they don’t affect the others.
Delicious Roast Radish and Carrot Salad with Radish Top Chimichurri dressing for a low waste recipe to get the most your of your harvest. Roast Radish is just something else! They are sweet, juicy, and delicious additions to a roast veggie salad. Radish are a quick crop to grow and can fill up gaps in your garden beds to get maximum production out of each space. There are so many delicious ways to use Radish and this salad is a wholesome and easy way to eat Garden to Plate.
Roast Radish and Carrot Salad
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Wholesome and delicious roast veggie salad using root to tip.
Ingredients
8-10 Radish
6-8 Fresh Baby Carrots
3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
Olive oil to drizzle
Salt Flakes or Seas Salt
Chilli Flakes or fresh Red Chilli
Chimichurri Dressing - See Recipe card below
Instructions
Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
Remove the roast veggies from the oven whilst you prepare the rest of the salad.
In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.
Notes
Edible flowers I used - Sweet violets, fennel flowers, dried purple and blue cornflowers.
Chimichurri Dressing using Radish Tops
This recipe below can be adapted to make using the leftover radish and carrot tops. Swap out the parsley and fennel fronds or use a mix of both.
Chimichurri Dressing
Prep Time: 10 minutes
Total Time: 10 minutes
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
1 cup Parsley*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1/2 cup Fennel Fronds*
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
Chimichurri dressing is a delicious and fresh condiment to serve on so many of your homegrown meals. I adapt this sauce regularly using different herbs or greens such as Radish or Carrot tops! Drizzle this dressing over your roasted Radish or veggies for a zero-waste meal. See notes for some of the swaps I often use. This sauce is so fresh and zingy which is great to serve over foods that are rich or creamy to give them a fresh kick!
Chimichurri Dressing
Prep Time: 10 minutes
Total Time: 10 minutes
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
1 cup Parsley*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1/2 cup Fennel Fronds*
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
These 10 edible plants to sow in March will get your Autumn garden off to a productive start. These edible plants can all be grown in containers or the garden so you can grow more of your own food at home. I am gardening in Perth, Australia and these 10 edible plants to sow in March are great transition plants to bridge the gap between summer and winter to help you produce a continuous supply of food at home.
There is nothing better than walking out into your garden to pick and harvest your own fresh, nutrient-rich food. No chaotic shops are needed!
WATCH 10 Edible Plants to Sow in March
Top 10 Edible Plants to Sow in March
1. Radish
Raphanus sativus
Radish are so easy to grow, they can handle a range of soils and environments, and they are also one of the quickest veggies to grow! From seed to table in just 4 weeks. Also, the whole plant is edible. The roots are delicious fresh in a salad, or, added to your roast veggies, and the leaves can be chucked into stirfries or blitz to make pesto or chimichurri to dress your salads and meals. There are a lot of different varieties of Radish that range in flavour, so if you don’t enjoy the pepperiness of Radish, choose the white or light coloured varieties. Radish also makes delicious pickles and you all know I’m obsessed with pickles.
If the Radish is not harvested it will send up a flower and create seed pods. The seed pods are also edible when they are young or they can be left to dry and save the seeds for a sustainable food supply.
The thing I love most about Radish is you can plant them in between your veggies. They grow so fast that they are ready to pick before the other vegetables take up too much space. This means you maximise your space to grow more food.
2. Rainbow Chard
Beta vulgaris
Rainbow chard doesn’t do too well in the heat of summer so most climates will only grow chard over the cooler months. Rainbow chard has large leaves so it can lose moisture and wilt quickly. If you plant Chard over the summer choose a shady location. Autumn is a great time to sow your Rainbow Chard seeds. Rainbow Chard is super versatile in the kitchen and it brightens up the winter garden with its’ neon coloured stems.
Rainbow Chard can be used in nearly every meal as a substitute for spinach.
3. Lettuce
Lactuca sativa
Lettuce can be a delicate plant to grow and doesn’t tolerate the heat well. Autumn is a great time to plant lettuce in the garden. If you want to grow lettuce during summer then find a cool spot that receives shade during the hot afternoons. Otherwise, it will just go to flower and seed if it gets too hot and then it tastes awful and bitter. Due to its’ delicate nature, lettuce is best sown in seed trays and planted out into the garden when it is a seedling. Little seeds and seedlings will be susceptible to pests such as slugs, snails and slaters. Check out natural pest management for tips on how to reduce loss from pests.
4. Beetroot
Beta vulgaris
The whole Beetroot plant is edible and the leaves can be used just like chard or spinach. You can pick off the outer leaves just one or two from each plant while they grow to get a prolonged harvest.
Fun fact: Rainbow chard is actually part of the beetroot family!
You can use the roots grated fresh in a salad, roasted beetroot is sooo good, especially the yellow and white varieties they are so sweet! Beetroot is also delicious pickled and canned to preserve the harvest.
I have planted the White, Golden, and Chioggia varieties. The Chioggia has beautiful candy cane stripes. It is also very sweet.
5. Spinach
Spinacia oleracea
Spinach is another great Autumn veggie to plant and will offer you an abundance of greens for the rest of the year. There are many different types of spinach and a few that I like to grow are the Malabar Climbing Spinach – it seems to do well here in Perth as it is more like a succulent type of plant. Perpetual Spinach is also another great producer that can offer you greens for most, if not all of the year.
6. Onions
Allium cepa
Onions are a staple vegetable to grow for adding flavour to meals and there are many different varieties. Planting onions randomly throughout your gardens can help deter pests due to their strong scent. Egyptians walking onions are a great perennial onion variety. They grow onion bulbs on the base like most onions but the difference is, they also grow mini bulbs on the tips too and as these grow they get heavy and bend over to touch the ground and then this bulb will start growing so they sort of move around the garden which is pretty neat! Plus, they just regrow on their own which supports a sustainable garden.
7. Rocket
Eruca vesiculate
Rocket or Arugula is a great leafy green to grow because it is fast-growing and it can be added to a range of meals. Add fresh baby rocket leaves on top of your meals for added flavour and nutrition. Rocket will get quite bitter if it doesn’t get enough water and also will bolt if it’s still too warm. If you are sowing it early in the season or in summer, grow it somewhere with a little shade. I sow little patches of Rocket throughout my garden at different times to have a continuous supply.
8. Rosella
Hibiscus sabdariffa
Rosella is a type of hibiscus that has edible leaves that you can use as a substitute for spinach. The flower buds are edible and are great for making tea, syrups and jams.
9. Fennel
Foeniculum vulgare
Fennel is a top edible plant to grow at home as the whole plant is edible. During the warmer months, Fennel plants mainly produce leaves/fronds and flowers which are great flavour enhancements for meals or pickling. The fronds can be used to make a delicious pesto. Once the weather cools down in Autumn the bulbs will start to bulk up. Fennel is so crunchy and fresh and pairs really well with citrus. Roasted fennel is also super delicious. There are two main varieties green Florence and bronze. The green Fennel does tend to go a little wilder than the bronze.
10. Chives
Allium schoenoprasum
Chives have a delicious onion flavour and produce purple flowers that are also edible. Chives are another edible plant to mix in your garden beds and help deter pests naturally.
Comment below if you are going to grow any of these Edible Plants to Sow in March 🌱👇
Radish (Raphanus sativus) are my favourite “filler” plants because they grow quickly and don’t take up much space. Radish are great for filling in the gaps between other plants or sowing alongside them as they will be ready to harvest well before your other vegetables need the space. The whole plant can be eaten root to shoot making it an excellent source of food.
Radish is easy to grow and can be grown for most of the year if given the right environment.
‘Black Spanish Long‘ – Black skin with contrasting white flesh. Fun to grow for something different.Strong flavour. Great fresh or roasted. Harvest 22-60 days.
‘Diakon‘ – Large white radish. Mild flavour. Great for pickling and fermenting. 60cm long. Harvest 30-60 days.
How to Grow Radish
During Spring and Summer find a sunny spot with periods of shade so the Radish doesn’t get too hot and go to flower. In the cooler months of autumn and winter plant your radish in a full sun position. Radish and root vegetables tend to do best when sown directly into the garden. Prepare your soil by adding in compost or composted manure. Free draining soil that is not compact will allow the roots to grow. Wet down the soil first and place your radish seeds 3-4cm apart. Sprinkle with a thin layer of soil just enough to cover the seeds. Water again with a light sprinkle. Keep the soil moist and the seeds should pop up within the first few days.
Radish can also be grown in pots or containers.
I like to plant a few seeds around other vegetables such as cabbage, broccoli etc. The radish will be ready to eat before the other plants have grown big enough to shade them out or need the space. This can help you maximise the space you have to produce food.
When to Plant Radish
All Year round in most locations. In some cold climates, they may not grow in the winter. When growing in summer provide some shade or plant between other plants to offer protection from the midday heat.
Care/ Maintenance
Small radish seedlings can be a delicious snack for your garden pests. Check them regularly when they are young. Radish will benefit from some liquid feed or natural fertilizer such as seaweed solution about two weeks into their growth cycle. Be careful not to get it on the leaves as this can burn the delicate growth.
Pests / Disease
Young Radish will be vulnerable to pests such as slugs, snails, slaters and aphids. Check your seedlings regularly.
How/ When to Harvest
Radish are best picked when they are young or just ready. Leaving radish too long will result in a fibrous texture. After about 4 weeks the roots will start to rise out of the soil and you can harvest the larger ones first. If the bulbs start to split harvest them straight away. Radish will split when they get an excess of water. So it can be a good idea to harvest your radish before big rains.
Reproducing
The best way to reproduce radish is to save the seeds. Let some of your best-looking radishes go to flower and then small seed pods will appear. Let them go until they are starting to go brown and hard. Then harvest the pods and let them dry. The seeds will be inside the pods. Split them open and shake out the tiny seeds into a brown paper bag. Save these somewhere dry and cool to replant.
Cooking and Using Radish
Radish tends to be underutilised in the kitchen. They are great fresh in a salad but there are so many other delicious ways to use your radish harvests.
