Queensland Blue

Queensland Blue

A beloved Australian heirloom pumpkin renowned for its unique, top-heavy shape and robust, productive vines. This variety is an excellent keeper, capable of lasting 6 months or more when properly cured. Though its ironbark skin requires some effort to cut through, the sweet, dense, golden-orange flesh is well worth the work!

Other Names: Beaudesert Blue

The Beaudesert Blue originated from a cross between the Crown, Ironbark, and Button pumpkins. Believed to have been developed in the Beaudesert region around 1910-1915, it emerged alongside the three-lobed Triamble pumpkin during a time of culinary innovation in Australia. Its popularity endures, celebrated for its suitability for both commercial use and home cooking.

“It has achieved popularity because of its general suitability for commercial purposes. The size, mostly 7lb-8lb in weight, the firm orange-coloured flesh and the excellent cooking and keeping qualities of the variety have appealed to grower and consumer alike” - Sydney Morning Herald, 31 May 1938

This versatile pumpkin is ideal for a range of dishes including fritters, soups, bread, pies, pancakes, and scones. For a delicious treat, cut it into chunks with the skin on and bake in the oven.

Plant pumpkins in the spring or early summer, as they are warm-season crops. Direct seeding is recommended for Queensland Blue, as they do not appreciate root disturbance. Choose a sunny spot and plant about two weeks after the last frost, incorporating plenty of organic matter to support these heavy feeders. Keep the soil moist but not overwatered. Harvest when the stems are dry for optimal storage. Expect about 110-140 days to maturity.

Approx 20 seeds