Fabulously tasty Japanese heirloom winter squash
Kabocha squash, is a versatile and hardy Japanese heirloom squash variety that is a prized for its sweet taste and velvety texture. It has a deep-green skin gives way to a smooth, tender orange-yellow flesh on the inside. The flesh of the Kabocha squash is often compared to sweet potato. Kabocha squash is a staple of Japanese cuisine and will be often consumed in hot pots, soups, fried in tempura batter or roasted. This is certainly a variety for the gourmet gardener.
Scientific Name: cucurbita maxima
Plant Life Cycle: annual
Optimal Germination Temperature: 18C
Germination time in days: 7-14 Days
Indicative Days to maturity: 90-100 days
Sunlight: Full sun
Soil requirement: rich, well-drained soil
Sowing and cultivation: Sow indoors from late March through April if growing in the greenhouse, or late April through May to transplant outdoors. Sow direct outdoors from late May. Seeds should be planted 2 cm deep in good size pots, 1-2 seeds per pot/cell. Thin to keep the strongest seedling. When large enough to handle, transplant seedlings into bigger pots. Leave 60-80 cm between the plants
