Corn
Pepo squash
Lady Godiva - Pepo squash
Ref : P2123
- Cucurbita pepo
Bag of 12 seeds
This ancient variety produces large fruits containing 50 to 100 g of delicious seeds, devoid of seed coats and extremely rich in nutrients. Raw or roasted, they are the perfect addition to any recipe.
The orange-yellow fruits, streaked with green, are highly decorative. Although edible, they are of no culinary interest.
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in the ground, in bucket
Sow in pots at a temperature of between 18 and 20°C, 2 to 3 weeks before planting. Transplant, with the root ball, into the ground, after the last frosts, at a distance of 1 m in all directions. For sowing directly into the ground, sow after the last frosts when the soil is well warmed. Sow or transplant into planting holes filled with compost and prepared 2 weeks in advance.
March, April, May
April, May, June
June, July, August, September, October, November
in the ground
sunny
fort
humus
drained, rich
Cucurbita pepo
mid-season
From 3000 to 5000 g
12 seeds
ribbed
fine
Dark green
edible
From 150 to 400 cm
From 20 to 40 cm
semi-hot
United States
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This old variety was introduced in 1972 by Alan K. Stoner of the USDA Agricultural Research Service. It is the result of a cross between two naked-seed squash varieties: "PI 267663", developed by L. C. Curtis of the Connecticut Agricultural Experiment Station in the 1940s, and "Beltsville Accession 102", marketed by Agway in 1965. Also known as "Naked Seedeed" and "Hulless".
Alan K. Stoner
