Gourdgeous Blend Gourd Seeds

Cucurbita pepo

This playful blend of petite, festive gourds makes fall decorating easy and fun, with a whimsical mix of warty, smooth, striped, and bumpy shapes in vibrant orange and green. The hard shells cure beautifully and last for years, perfect for painting, carving, and crafting. Ideal for centerpieces, porch displays, or creative projects, they bring cozy autumn charm wherever they’re displayed.
$4.99 ~25 seeds

Why Not Add?

Features

Family

Family

Cucurbitaceae
Native

Native

Africa, Asia, Australia, West Pacific Islands
Life Cycle

Life Cycle

Annual
Plant Height

Plant Height

Vine

Further Information

Growing Conditions

Growing Conditions

  • Frost Sensitive
  • Heat Tolerant

About Gourdgeous Blend Gourd Seeds

Cucurbita pepo

Gordgeous Blend is a colorful blend of fancy small type gourds with spoon, pear, and round shapes.

Planting Gourd

Days to Maturity

Days to Maturity

100 days
Plant Spacing

Plant Spacing

4 seeds per mound
Light Required

Light Required

Full Sun
Plant Height

Plant Height

Vine
Planting Depth

Planting Depth

1/2" – 1"

Planting Details

Row Spacing 5' – 10' apart
Seed Depth 1/2" – 1"
Seed Spacing 4 seeds per mound
Thinning When 3" tall, thin to 1 per mound
Germination 5 – 10 Days
Start Indoors Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Direct Sow RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°‒85°F.
Growing & Harvesting Hard-shelled gourds should remain in the garden as long as there is any life left in the vines. (Some hard-shell gourd growers leave gourds in the garden during the winter, which adds some color variation and character for craft projects, but results can be variable.) As soon as the vines are dead and the gourds’ skin has begun to turn an ivory color, cut them from the vine with a sharp knife or pruners, leaving 1"–3" of stem attached to the fruit for a handle. Choose only those that do not have cracked or broken skin.

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