Sweet marjoram
Moschata squash
Futsu Black - Moschata squash
Ref : P2304
- Cucurbita moschata
Bag of 12 seeds
Futsu Black squash is an ancient Japanese variety that produces round, deeply ribbed fruits weighing up to 1.5 kg. The very hard, more or less warty skin, dark green then ochre with a grey coating when ripe, encloses firm, sweet, very fruity, yellow-orange flesh.
The fruit keeps for up to 8 months.
Characteristics of Futsu Black moschata squash
Futsu Black squash, also known as "Futsu Kurokawa", Cucurbita moschata, is a very old variety of runner, originally from Japan. It produces up to 10 round, flattened, highly ribbed fruits, each 30 to 40 cm in diameter. Their hard skin turns from dark green to ochre, then covers with a gray coating when ripe. The flesh is tasty orange, firm and sweet. This variety keeps very well, and can be used in all kinds of recipes, savory or sweet: soup, purée, soufflé, gratin, cobbler... The flowers of this squash are also edible.
Sowing the Futsu Black moschata squash
Futsu Black moschata squash is sown in pots of 2 to 3 seeds, 2 to 3 weeks before transplanting, from March to May.
Place seedlings under a light shelter, at a temperature of between 18 and 20°C, and keep the substrate moist until the seeds emerge. Be careful not to sow squash seeds too early in the season, in which case the roots will become fibrous, making growth difficult in the garden. Transplant into the vegetable garden once the last frosts have passed.
From April to June, after the last risk of frost, it is possible to sow directly in the garden in 2 to 3-seed stacks.
Prepare 2 weeks in advance holes filled with compost or organic matter, spaced 2 m apart in all directions, to accommodate the squash plants or seeds. Mulch the soil to maintain sufficient humidity and limit water evaporation.
Place a crate or tile under the fruit, without damaging it, to isolate it from the soil and prevent rotting.
To encourage the development of squash, combine companion plants such as corn and beans (milpa). Plant basil between all types of squash to repel pests.
Harvesting Futsu Black squash
Although the fruits of these squashes can be harvested and eaten immaturely, those intended for winter storage should be picked as late as possible, before the first frosts, from July to November, when the stalk begins to dry out and the skin becomes thick. Be careful not to pull them off, but cut as close as possible to the stem, 10 cm above the stalk.
This variety of vegetable will keep for up to 8 months in a ventilated, dry place, at a temperature of between 10 and 12°C. Place the fruit, spaced apart and tail up, in crates set high up. They can also be frozen for up to a year, after slicing and cooking.
Futsu Black squash recipes
In the kitchen, Futsu Black squash takes many forms. In various soup recipes, mashed or au gratin, it reveals its sweet, fragrant taste in original dishes. It's delicious in a coconut milk curry, in an onion and bacon quiche, or stuffed in the oven with seasonal vegetables.
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Sow in pots at 18-20°C, 2 to 3 weeks before planting. Transplant with the root ball into the ground, after the last frosts, at a minimum distance of 2 m in all directions. To sow directly in the ground, sow after the last frosts, once the soil has warmed up. In both cases, prepare holes filled with compost or organic matter two weeks in advance to accommodate your seedlings or seeds.
Cucurbita moschata
From 500 to 1500 g
12 seeds
From 150 to 400 cm
From 30 to 40 cm
Japan
Inconnue
This ancient Japanese variety is sometimes called "Futsu Kurokawa".
