Winter Squash Futsu Black Seeds

The winter squash or Cucurbita moschata 'Futsu Black' is characterized by its deeply ribbed, flattened, rounded fruits that are covered with a thick, warty skin that turns greyish rust when ripe, weighing no more than 1.5 kg each. This unusual appearance hides a tasty, spicy, fruity flesh that is firm, sweet and yellow-orange in colour. It is wonderful in soups, gratins, soufflés, pies and tarts. Easy to grow, this variety is productive and its fruit can be stored for a long time.

Pumpkins, squashes and pumpkins, in Latin Cucurbita, belong to the family Cucurbitaceae. Cucurbita moschata, or winter squash or butternut squash, is native to northern South America. This species requires more heat than other squashes. Its fruits need a hot summer in order for their aroma to develop fully. 'Futsu Black', derived from this species, is an ancient Japanese variety. It is an annual plant that develops very vigorous, trailing or climbing vines, over 2.50 m long that cling onto any support through tendrils. These vines develop roots at the internodes that are capable of rooting where they come in contact with the soil. Its growth is covered with soft hairs. The leaves are large, simple, heart-shaped with 5 rounded lobes and are marked by palmate veins. They are green, velvety and are more or less spotted with light yellow to creamy white. They flower from spring to summer. There are two types of flowers in squashes, female and male flowers. The female flowers can be distinguished from the male flowers by their inferior ovary (located under the flower) forming something like an embryo of fruit. All are made up of large, limp, yellow-orange, funnel-shaped petals. Approximately 6 months after sowing, the female flowers produce many small fruits. Their skin changes from green to beige to rusty ochre and become covered with a grey bloom when ripe. They are carried by a thick peduncle with 5 deep ribs, which widens at the point of contact with the fruit. The flesh is bright orange, thick and of excellent taste quality. The rough, grey-brown, flattened oval seeds retain their germinating power for 4 to 5 years and emerge after a minimum of 9 days.

Sow these winter squash 'Futsu Black' in the spring, under a heated cover. Then plant them in the open ground in a sunny, warm spot in the garden. Harvest once fruits are ripe, in September-October before the first frosts. Their tasty flesh can be used in soups, purées, soufflés, gratins, in sweet or salty pies... It is also appreciated in jams.

Tough-skinned squash can be stored for several months and eaten throughout the winter. Unlike other fruits and vegetables, they need heat for optimum storage. They do not need to be stored in a dark place, so it is best to leave them somewhere where their plump shape can be appreciated.

The gardener's trick: place a slate or tile under the fruit. It will no longer be in direct contact with the ground, preventing it from rotting due to excess moisture. Squashes are particularly fond of slightly moist soil, and our elders sometimes sowed them on an old, well-decomposed manure heap. Remember to mulch around the plants, especially at the height of summer. Squashes are very prone to powdery mildew (a fungal disease that leaves a white powder on the surface of the leaves). Carefully when watering to avoid the leaves or flowers. Combine your squash with alliums such as chives, onions or shallots or with plants from the family Fabaceae such as beans or peas. On the other hand, marrying a squash to a cucumber will be disadvantageous for both parties.