- Teardrop shaped Japanese squash growing to approximately 1.5 kg
- Creamy flesh which is sweet and nutty, stores well
- Excellent source of vitamin A, good for vitamin C and folate
- It is traditionally eaten braised in stock as a winter vegetable
- Harvested fruits can be stored in a dry, frost-free location for 2 to 3 months
Mr Fothergill?s Seeds Ltd 19016 Vegetable Seeds, Squash (Winter) Uchiki Kuri
Winter squash uchiki kuri seed by Mr. Fothergill’s. Nutty tasting ‘hubbard’ type. A teardrop shaped Japanese ‘Hubbard’ type squash growing to approximately 1.5kg in size. With a wonderful sweet and nutty flavour, it is traditionally eaten braised in stock as a winter vegetable.
Useful Information: Veg Explorer – varieties from around the world; Vitamin A
Sow and grow: Sow indoors, March-May for surest results, 1.5 cm (1/2-inch) deep, on edge, in small pots of compost. Water well and place in a warm position. A temperature of 15-20 degree C (60-68 degree F) is ideal. Keep moist. Seedlings usually appear in 7-14 days. Gradually accustom plants to outside conditions (avoid frosts), before planting out, May-June, 90 cm (3-feet) apart, into well-drained, fertile soil, when frosts are over. Or, sow outdoors, during May for ease, where they are to crop, 1.5 cm (1/2-inch) deep, directly into finely-prepared, well-drained, fertile soil, which has already been watered. Allow 90 cm (3-feet) between sowing positions. Sow two seeds on edge per position. Early sowings benefit from cloche protection. Thin to leave the stronger plant. Water well until plants are established. Harvest: September-October.
Hints and tips: Harvested fruits can be stored in a dry, frost-free location for 2 to 3 months. In Japan, it is traditionally eaten braised in stock as a winter vegetable.
1x 10 Seeds Pack
|Dimensions||7.6 × 0.8 cm|
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14.8 x 7.6 x 0.8 cm; 10 Grams
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|Date First Available|| |
16 April 2013
Mr Fothergill?s Seeds Ltd