A set of two Japanese squash plants:
Green Kabocha Plant
The green skin and bright orange flesh of the Kabocha squash make for a very good looking vegetable that can weight up to 3kg with a diameter or 20 to 30 cm.
Packed with Iron, fibre, Vitamin c and is said to be great for boosting immunity as well as hair growth. Delicious when roasted or as part of a soup or for the more adventurous try fried squash fritters.
Ready to plant out once the last frost hard has passed by a week or two, we recommend an area of fertile soil that will drain well. This climbing plant will need the soil to be kept moist and protecting from pest pressure is advisable .
Happy in full sun or partial shade you can expect fruit weighing up to 1.5kg or around 15cm diameter.
Red Hokkaido (Uchiki Kuri) Pumpkin
Taking its name from the prefecture of Japan where first cultivars were introduced in the 19th century and sometimes called the Uchiki Kuri squash. This low carb pumpkin is easy to digest and great source of Vitamin A, with just 100g of the Red Hokkaido squash providing 70% of your required daily intake. While at the same time supporting bladder and kidney function.
On top of all of that it is easy and fun to grow! Ready to plant out once the last frost hard has passed by a week or two, we recommend an area of fertile soil that will drain well. This climbing plant will need the soil to be kept moist and protecting from pest pressure is advisable . Happy in full sun or partial shade you can expect fruit weighing up to 1.5kg or around 15cm diameter.
Like most squash it will be very much at home in winter soups or slow roasted with rosemary and black garlic but also great as an addition to stuffing. You will find it to be less fibrous than other squash offering a nutty aroma and juicy flesh. The skin is perfectly edible adding to the flavour if roasted.