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Squash Potimarron - Ferme de Sainte Marthe Seeds

Cucurbita maxima Potimarron
Potimarron, Onion squash

4,4/5
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Good germination in less than 8 days in a mini greenhouse indoors.

Patrick, 13/03/2021

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More information

'Potimarron' Squash is an excellent-tasting variety that is very popular in France. It produces generous yields of early-maturing, medium-sized fruits with dark orange skin and thick, sweet flesh that has a delicious chestnut-like flavour. Sow from March to June and harvest in September-October. Organic seeds.
Ease of cultivation
Beginner
Height at maturity
30 cm
Spread at maturity
2 m
Soil moisture
Moist soil
Germination time (days)
5 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period April
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F
M
A
M
J
J
A
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O
N
D
Flowering time June to September
J
F
M
A
M
J
J
A
S
O
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D
Harvest time September to October
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F
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A
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Description

'Potimarron' Squash is an excellent-tasting variety that is very popular in France. Also known as 'Uchiki Kuri', ‘Red Kuri’ or onion squash, it produces generous yields of early-maturing, medium-sized fruits with dark orange skin and thick, sweet flesh that has a delicious chestnut-like flavour. Excellent for long-term storage. One plant yields an average of 5 fruits that weigh between 1.5 and 2 kg. Sow from March to June and harvest in September-October.

Orange, green, red, yellow, black or blue; smooth, ribbed, bumpy, hard-skinned, soft-skinned... Summer and winter squash comes in an astonishing array of shapes, colours and sizes due to their ability to hybridise easily. Winter squash refers to all pumpkins and squashes with tough skin and delicately sweet flesh. Summer squash, including courgettes (or zucchini), are different varieties that are harvested young, whilst the skin and seeds are still tender.

Both summer and winter squash are native to America and belong to the large Cucurbitaceae or gourd family (also known as cucurbits). They were introduced in Europe during the 16th century. The plants are generally annual vines that use tendrils for support. They are monoecious, meaning that both male and female flowers are produced on the same plant. Female flowers are easily identified by an inferior ovary located at the base of the flower, which will become a fruit when pollinated. The edible male squash blossoms are often harvested after pollination then fried or stuffed. The female flowers are edible too, however picking them will of course result in fewer fruits. Squash is a very versatile vegetable that is delicious roasted, in gratin or blended into delicious soups. Courgette is a staple ingredient in ratatouille, couscous and many other popular Mediterranean dishes. Both courgette and squash are low in calories and high in minerals and vitamins, especially provitamin A and vitamin B.

Harvesting: Squashes should preferably be harvested at full maturity, unless they are liable to rot when left on the plant. If this is the case, they can be brought indoors to finish their maturation. Courgettes are harvested whilst they are still young and tender. Handle summer and winter squash with care to avoid damaging the skin.

Storage: Courgettes do not store well because of their fine skin. It is possible to freeze them in slices for later use. Thick-skinned winter squashes will keep for several months and can be eaten all winter long. Unlike other fruits and vegetables, they store better in a warm, dry place. No need to store them in the dark: they are great to decorate the house during the colder months!

Good to know: Placing the squash fruits on top of a slate or roof tile will keep them from being in direct contact with the ground. This prevents them from rotting due to excessive humidity. Squash and courgette plants favour moist soil and benefit from mulching, especially during the hotter summer months. Both are very prone to powdery mildew (a fungal disease that causes a white down to form on the surface of the leaves). When watering, try to avoid getting water on the leaves or flowers. Grow your squash plants alongside alliums such as chives, onions or shallots or members of the Fabaceae family (formerly legumes) such as beans or peas. Avoid growing them next to cucumber plants.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.

Harvest

Harvest time September to October
Type of vegetable Fruit vegetable
Vegetable colour orange
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 30 cm
Spread at maturity 2 m
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green

Botanical data

Genus

Cucurbita

Species

maxima

Cultivar

Potimarron

Family

Cucurbitaceae

Other common names

Potimarron, Onion squash

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference38641

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Planting and care

Preparation:

Pumpkin, like all Cucurbitaceae, is a very demanding vegetable that requires well-fertilized soil. It is advisable to apply compost, preferably in autumn, even if it is not fully decomposed (more than 3 kg per m2), by scratching the soil to a depth of 5 cm, after having loosened the soil as for any vegetable cultivation.

Sowing:

Pumpkins are sown from April to June at a temperature ranging from 16 to 35 °C. Germination usually takes between 9 and 10 days.

Before sowing, you can soak the seeds for 24 hours in a little water to stimulate germination.

Sowing is done:

- 3 weeks before transplanting, under a greenhouse or in a warm place. Sow 2 or 3 seeds per pot or container large enough for root development. After germination, keep only the most vigorous plant. Plant in the open ground after mid-May, once the risk of frost is gone. It is important not to sow too early, as the plants could become weak and/or their root system, if too developed, would not withstand transplantation.

- from mid-May, directly in place, by making a hole and sowing 3 seeds, as soon as there is no more risk of frost and the soil is well warmed up. Thin out after 2 to 3 weeks to keep only the most vigorous plant. Cover the soil with organic matter (compost, clippings, leaves...), which will help maintain soil moisture.

Cultivation:

From sowing or planting, water generously, being careful not to displace the seeds, and regularly during fruit formation. However, once the fruits are formed, during ripening, limit watering.

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Seedlings

Sowing period April
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 5 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Soil très riche
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
4,4/5
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