Winter Squash - Kabocha ‘Black Forest’ - Cucurbita maxima
Tender Annual F1 Hybrid. Black Forest is a kabocha developed for its rich, nutty flavor, disease resistance, and excellent keeping qualities. Hugely popular in Japan and well-known on the West Coast of the U.S. The 3 lb. round, winter squashes have dark green skins striped with light green, covering orange flesh. Roast these squashes or use them for soups.
Soil & Water: Squash like deep mounds of organic matter, rich soil, and heavy, even water. Sensitive to frost, so use mulch to heat soils in early spring and frost protection in short growing seasons.
Planting & Growing: Start seeds indoors 3-4 weeks before the last frost. Use fiber pots or soil blocks for best results because squash don't like to be transplanted. Or sow seed directly once soils are at least 70°F. The small to medium vines produce 3-5 squashes each.
Harvesting & Storage: Harvest when stems begin to shrivel, but before the first hard frost. Cut squash from the vine leaving 2"-3" of stem attached. Allow to cure in the sun for 10 days to finish hardening the skins, do not allow them to freeze. Store in cool, dry conditions. To minimize the spread of rots, store in a single layer and do not allow squashes to touch.
Did You Know? Kabocha is also known as Naguri squash.
Soil Temperature: 70-95°F
Planting Depth: 1/2"-1"
Germination: 6-10 Days
Height At Maturity: Vine
Days to Maturity: 85-95 Days
Spacing After Thinning: 12"-18"