Don’t squash the pumpkins just yet! Millions of pumpkins could be thrown away this Halloween, contributing to an estimated 18,000 tonnes of pumpkin waste*. With only around one in nine people cooking and eating their pumpkins after Halloween**, B&Q is urging carvers to make more of what’s left behind.
The pumpkins’ journey doesn’t have to end on Halloween. With this summer’s heatwaves bringing an early start to the pumpkin harvest season***, now is the time to start thinking ahead. The seeds alone could be used to grow millions of extra pumpkins for next year, helping leftover pumpkins live on long after Halloween is over.
B&Q Horticulture expert Mark Sage has carved out a simple guide to making the most of leftover pumpkins, from saving and storing seeds to feeding garden birds and making use of the flesh.
And with everything needed to get growing, available from just £4.50, it’s a simple way to put leftover pumpkins to good use and potentially save on costs come next Halloween.
Mark Sage, B&Q Horticulture Expert says: “Halloween pumpkin carving is a much-loved tradition, but the seeds inside don’t need to be destined for the bin. With a little preparation, they can be saved and planted next spring to grow a whole new pumpkin patch for next Halloween.
“Simply rinsing, drying and storing the seeds correctly can give them the best chance of producing healthy plants when spring arrives. And if growing isn’t on the cards, there are still plenty of ways to put pumpkin seeds to good use, from roasting them as a tasty snack to offering raw seeds to birds. It’s a simple way to make the most of every part of the pumpkin, reducing waste, and keeping the Halloween spirit going long after the carving is over.”
MARK’S SUSTAINABLE SPOOKY SEASON TIPS FOR RE-USING PUMPKIN SEEDS:
Step 1: Carve with care
Mark says: “When carving a pumpkin, keep the seeds aside rather than discarding them in order to be able to preserve and re-use. To keep them in good condition, scoop the seeds and pulp into a large bowl before separating the seeds by hand, and make sure to take extra care when handling the seeds as keeping them well preserved gives the best chance of great results. It’s worth noting that pumpkins grown from saved seeds may vary in fruit size, shape and colour, so they may not look exactly like the pumpkin they came from.”
Step 2: Rinse and dry the seeds
Mark says: “It is super important for the seeds to be in good condition before planting them. To prepare them post-carving, place the seeds in a colander and rinse thoroughly under cold water to remove any pulp, then lay them on a dish towel or wax paper to dry overnight. To get the best results, spread seeds on a baking sheet lined with paper towels and allow them to air dry in a cool, dark place for at least a month to ensure they are completely dry.”
Step 3: Store the seeds
Mark says: “Select the largest, healthiest seeds for saving, keeping the plump, fully formed ones and discarding any that are thin, pale, mouldy or damaged. To keep them in good condition for re-use, store your seeds in a paper envelope or airtight container in the fridge. This helps preserve them for planting next year and ensures they remain viable for up to a year!”
Step 4: Replant or repurpose as fertiliser
Mark says: “If you want to grow your own pumpkins, sow your pumpkin seeds indoors from April to early May, around two to four weeks before the last expected frost. Then, when ready, plant the seeds about 2.5 cm deep in a free-draining compost mix and keep them warm and consistently moist. Once the seedlings have developed into a few leaves and the weather has warmed up (usually by late May or early June) they can be transplanted outside. Space the plants roughly 1 to 2 metres apart, allowing plenty of room for the vines to spread – it will likely take around 90 to 120 days to reach maturity, meaning that a spring sowing will provide ripe pumpkins ready to harvest in time for October!
“If you are using leftover pumpkin seeds as a natural soil improver rather than for growing, gently crush them with a rolling pin or mortar and pestle, and scatter them evenly over the surface of compost or soil, and lightly rake them in. This helps them break down gradually, adding organic matter and nutrients as they decompose.
“During the colder months, pumpkin seeds can also be used to support local birdlife. Offer raw, unsalted seeds in your bird feeder from late autumn through winter, when natural food sources are scarce. Keep feeders clean and dry, washing them weekly with warm soapy water to prevent the spread of disease. For more information, take a look at B&Q’s nurturing birds guide”
Step 5: Make the most of the rest of the pumpkin
Mark says: “It’s not just the seeds that can be reused – the pumpkin flesh is incredibly versatile too. It can be cooked and enjoyed in everything from hearty soups and curries to classic pumpkin pie. The seeds themselves are also edible and make a tasty, nutrient-rich snack when lightly roasted. And when you’ve made the most of the edible parts, the remaining skin and pulp can be added to your compost bin to help enrich your soil for next year’s garden.”
Mark’s product picks | ||
£4.50 |
£4.50 | Verve Terracotta & White Terracotta Glazed Plant Pot £12 |
Verve Submergible Composter 10L
£20 | Verve Pumpkin ‘Connecticut Field ‘ Vegetable Seeds
£2.20 | Halloween Pumpkin Carving Set and Stencils
£9.99 |
All items are available in-store at B&Q and online now. Next day Click + Collect delivery is available on many products for a convenient shopping experience and B&Q Club members enjoy rewards every time they shop – helping them to create a home they love. For more information visit: www.diy.com.
