Squash: Uchiki (Red) Kuri


This Japanese heirloom’s 3-lb. fruits are deep red-orange inside and out. Flesh is creamy and sweet with a hint of chestnut, and the skin is delicate enough to eat too or include in pureed soups, no need to peel. Plants are vigorous, and the squashes store well.

Culture: Direct sow when soil has warmed in late spring, or start 4 weeks earlier indoors and carefully transplant (roots don’t like jostling). Full sun, good soil, average water. The plant is a robust vine that wants to spread, so give it plenty of room. As with most vining squash, plants will send out auxiliary roots at leaf nodes along the vine to take up more moisture and nutrients. Harvest when big and bright orange, or leave until frost ends growth. Cure squash for a few weeks at room temperature before eating. Can be stored several months at 50-60 degrees.

Cucurbita maxima
Approx. 16 seeds per packet
Grown in Potter Valley, California
Certified Organic by CCOF
Open-pollinated, non-GMO

bought BLUEBERRY tomato seeds from you in the spring and SO HAPPY i did. high germination and prolific output, really pleased with this one.

After 8 days, no germination.

Seeds arrived in good condition

My seeds look great. They were definitely packaged with care, thank you!

thank you so much! looking forward to some great vegies , Your note was super nice ! Ann

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