Description:

This variety gives squash to the flesh of excellent quality.
Its initially green bark has the distinction of becoming orange red at maturity.

Culinary tip:

Squash is delicious in soups, pies, mashed potatoes or as an aperitif.

Soil tip:

For large squash, cover the stem in places to allow new roots to be created. Squash likes sunny exposure.

Culture advice:

1. Sows: Sow 4-5 seeds in May in small, shallow holes 60 x 80 cm apart.
2. Thinning: When your plants have 3-4 leaves, keep only the most vigorous plant in each hole and pull out the others.
3. Harvest: Harvest from October to December. For a harvest as early as September, sow under cover from March-April.

Plants:

Squash likes the proximity of radish because its presence keeps insects and other aphids away.

Bag comprising 6g of seeds

Performance:

Up to 10 feet

The stages of sowing: