A great-tasting Italian heirloom with prominent ribs and a slightly speckled green. The nutty flavour can’t be beat. Typically, it is picked with flower still attached and can be fried and eaten whole, flower and all. Blossoms can also be picked separately as a delicacy or garnish.

+/- 25 Seeds

Certified organic by Quebec Vrai

Growing recommendations

Summer squash can be direct seeded on as soon as all chance of frost has passed. Or, if you want to be eating from the garden as soon as possible, seed one to two seeds per cell or pot indoors up to 4 weeks before transplanting (so no sooner than late April in the Outaouais). You can plant many successions of summer squash – the last one should be no later than three months before the first frost. Seed or transplant 2’ apart in rows 5-6’ apart. Cut any extra seedlings with scissors and be careful to handle the roots as little as possible when transplanting. Water thoroughly after transplanting.