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Cucurbita pepo

Description

Old variety of summer squash brought back to Europe in the 17th century.

Well known for its buttery flavour and firm texture it has creamy white flesh and is good for steaming, frying and grilling.

Harvesting seed

All types of squash benefit from a period of post-harvest ripening during which the seeds continue to mature. Fruits are typically held for at least 20 days beyond fruit maturity before their seeds are extracted.

To remove squash seeds from the fruits, simply split the squash in half by shallowly cutting through the rind from top to bottom on both sides and separating the two halves.

Scoop out the seeds, massaging them free from the pulp as much as possible.

Rinse in a wide mesh strainer to dislodge the seeds from pulp. Spread out to dry.

Store in an airtight container in a cool place.


Additional Info

Height
Spread
Colour
Yellow
Hardiness
Half-Hardy
Longevity
Annual
Seed viability
6 years
Nominal value
5 pence/seed