Hi jenkerwood, Welcome to The Plant Exchange. Members seldom trade plants for seeds, so if you were wanting to trade your seeds for herb seeds, it would be best to post on The Seed Exchange. You also should get your Member Page email link set up so that you can easily be reached. Please see addressing newbie and newer member issues for instructions on getting your email link set up. hth. Happy Trading! chemocurl...aka Sue

The hulless pumpkins are the best ones to grow if you want to eat the seeds. They are all Cucurbita pepo, in the same family as most summer squash & pumpkins. As their name implies, they have no shell on the seed. The pumpkins themselves, in general, are somewhat unattractive, and their flesh tends to be of poorer quality than pie pumpkins. There are several varieties, most of them open-pollinated. "Lady Godiva" (there is also a bush version), "Sonoran Hulless", "Streaker Jack", "Styrian Hulless", and "Snackerjack" are a few. Sand Hill Preservation carries three of them.

oops... think I know the answer to my own question. Brain wasn't working last night. 100% vinegar - used as preservative - so it shouldn't matter whether there is roasted peppers or raw. And because this particular recipe calls for undiluted vinegar and the sugar amount is so low, sugar is being used as a flavoring agent and isn't actually preserving in this recipe, if my 'morning brain' is recalling properly. Sorry for the wasted space here!

I posted these, Sunday: Basic Toasted Pumpkin Seed Recipes Toasted Pumpkin Seeds: Wash pumpkin seeds, remove any strings and dry. Toss pumpkin seeds with olive oil to coat and bake at 350 for about 15 minutes or until crisp. Toss with coarse salt. Spiced Toasted Pumpkin Seeds: Wash and dry pumpkin seeds as above. Toss with olive oil, a little chili powder, a touch of paprika, pepper, and salt and bake at 350 for about 15 minutes or until crisp. Toss with coarse salt. Sweet Toasted Pumpkin Seeds: Wash and dry pumpkin seeds as above. Toss seeds with a combination of melted butter and vegetable oil, a couple of tablespoons of sugar, and 3/4 teaspoon of pumpkin pie spice, or a mixture of cinnamon, ginger, a little allspice and a little ground clove. Roast at 350 until crisp, about 15 minutes. Sprinkle with coarse salt.