the green


Traditional Crafts

The seeds sown in spring on the fields of Styria will grow till autumn under optimal weather conditions into beautiful big pumpkins.

The harvest of the Styrian skinless pumpkin seed Cucurbita pepo var. Styrica won’t start until the pumpkins have reached a yellow-orange colour.

The seeds are separated from the pulp, collected and sorted. This is mostly still done by hand in smaller, exclusive firms like for the production of “Grünes Glück Kürbiskernöl”.

The seeds are then washed and dried at low temperature.

The dried seeds are ground, roasted and pressed. For the production of 250ml pure “Grünes Glück Kürbiskernöl “one needs approx. 600g dried pumpkin seeds, corresponding to about 8 pumpkins.

Unique Ingredients

The pumpkin plant is one of the oldest cultivated plants of the world. Scientist date the earliest finds of the common pumpkin (Cucurbita pepo) to the time from 10 700 till 9 200 before Christ in the south of Mexico. These were so-called skinned pumpkin seeds which are still being cultivated today in many regions of the world. The pumpkin family has a large number of relatives, but in Styria a special species of it developed, Cucurbita pepo var. Styrica, the so-called skinless Styrian pumpkin seed with the many ingredients and characteristics for its quality.

A little tip for cleaning: green stains can be most efficiently untreated due to direct sunlight out of clothes (all the other methods of cleaning and stain liberation wipe as water etc do not help)