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Red Kuri Squash Seeds-,Japanese kabocha Pumpkin, Asian Vegetable

$ 2.57
SKU P6987S
Squash

 

Japanese kabocha,  Excellent in tempura, stir-fried or baked. Braise in dashi stock or coconut milk.

 An early, improved selection of Hubbard squash. This Japanese variety has an almost smooth orange-red rind and thick creamy yellow flesh that has a very sweet and nutty flavor. Weighs about 3 lbs when mature.

  • Warm season annual
  • Approx. 10-12 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
  • Maturity: Approx. 85-95 days (40 days after flowering)
  • Planting season: Late spring to early summer
  • Cultivation: Prepare fertile, well-drained soil. Sow seeds in late spring/early summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1' diameter mound 3-4" tall. Space mounds 4-6' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. Train to climb a vertical support for better air circulation and ease of harvest or leave to sprawl on the ground. After harvest, winter squash should be left in the sun for a few days to cure before storing.

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