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This stunning heirloom squash hails from the Maori people of New Zealand. It can be harvested young and treated as a courgette or let to mature and stored for winter. The mottled green and yellow ribs make it a particularly striking variety. A great choice for storage, the skin turns more orange the longer it’s stored. It can be boiled, baked or roasted and has a delicious nutty flavour.
Average 5 seeds.
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Squash are very fast growing and will quickly become large plants, so do not be tempted to start too early. Sow seeds 1.5cm deep in small pots filled with peat free compost. Sow the seeds on their side, if laid flat, water can sit on top of the seed and cause it to rot. Keep at a temperature of 20-25C until after germination, which usually takes 7-10 days.
This squash will thrive in a sheltered, sunny spot. They are small and light so are perfect for growing vertically over an arch or trellis. When the fruits start to swell, feed every few weeks with an organic fertilizer. Expect a harvest around 95 days from planting out.
Sowing Months: April – June Harvest Months: July – October Position: Full sun
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