At this time in the world when we are all learning about restrictions and the appreciation of less I thought it a timely reminder about keeping rather than throwing away – today we are keeping pumpkin seeds!
I grow my own pumpkins every year, leaving the seeds in the garden, enjoying the surprise spots where vines appear, growing wherever they have decided to develop. This year two variety’s grew beside and along my rose hedge and along the driveway!
Instead of throwing away your seeds you can dry them and grow your own plants for next season, or you could bake them on a low heat in the oven.
For baking, first prepare seeds by removing the pulp. Roll them over with a rolling pin and remove the smaller seed from the outer layer. You can eat the outer layer if you want, but the seeds you buy in the supermarket have had this layer removed to make them easier to eat.
Why do we eat pumpkin seeds? Why Zinc of course!
Zinc is an essential mineral that is needed to repair wounds, maintain fertility in adults and growth in children. Zinc helps synthesize protein, help cells reproduce, boosts immunity and protects against free radicals.
In double blind trials zinc has been shown to reduce the duration of colds in adults. The ability of zinc to shorten colds is thought to be by its direct antiviral action in the throat.
So chewing on some pumpkin seeds is a good idea! Zinc lozengers are also useful.
If pumpkin seeds are not to your liking, you can also find zinc in oysters, meat, eggs, seafood, black-eyed peas, tofu and wheat germ.
Enjoy your pumpkins and zinc!.