Squash Green Hubbard seeds - Cucurbita maxima

The Green Hubbard squash is a trailing variety that produces elongated, pointed fruits. Its thick, fine-textured orange flesh has an excellent taste. It has an average yield of 5 to 6 fruits per plant (20 to 25 cm (8 to 10in) in diameter and 30 to 35 cm (12 to 14in) in length) with weights ranging from 4 to 8 kg. Sow from March to June. Harvest from July to November.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us an astonishing variety of shapes, colours and sizes, as they easily hybridise. That's why there are so many varieties. Winter squash refers to all kinds of pumpkins, potimarrons, and squash with tough skin and delicately sweet flesh. Summer squash or courgettes refers to the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.

All of them are native to America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century. They are generally trailing and cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), which resembles a small fruit. In many regions, male flowers are harvested after pollination to be consumed stuffed or in fritters. There are many ways to eat pumpkins and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes play a prominent role in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many Mediterranean dishes. Courgettes and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Harvest: Squashes should be harvested when ripe unless there is a risk of rot. In which case they can finish ripening indoors. Courgettes are harvested young and fresh, still immature. All should be handled with care and not damaged.

Storage: Courgettes can be cut into pieces and then frozen. Their fragile skin is not suitable for storage as they are. Winter squash with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimum storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate or tile under the fruit. It will then no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They particularly like slightly moist soils, so consider mulching around the plants, especially during the peak of summer. Pumpkins and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Grow your pumpkins with alliums like chives, onions, or shallots, or with legumes like beans or peas. However, growing pumpkin and cucumber together may be detrimental to both parties.