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Squash Green Hubbard seeds - Cucurbita maxima

Cucurbita maxima Green Hubbard
Winter squash, Hubbard squash, Buttercup squash

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More information

A running variety that produces elongated, pointed fruits. Its orange flesh is thick, fine-textured and tasty. It has an average yield of 5 to 6 fruits per plant (20 to 25 cm (8 to 10in) in diameter and 30 to 35 cm (12 to 14in) in length), weighing between 4 and 8 kg. Sow from March to June and harvest from July to November.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
1 m
Soil moisture
Moist soil
Germination time (days)
8 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period March to June
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Flowering time May to July
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Harvest time July to November
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Description

The Green Hubbard squash is a trailing variety that produces elongated, pointed fruits. Its thick, fine-textured orange flesh has an excellent taste. It has an average yield of 5 to 6 fruits per plant (20 to 25 cm (8 to 10in) in diameter and 30 to 35 cm (12 to 14in) in length) with weights ranging from 4 to 8 kg. Sow from March to June. Harvest from July to November.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us an astonishing variety of shapes, colours and sizes, as they easily hybridise. That's why there are so many varieties. Winter squash refers to all kinds of pumpkins, potimarrons, and squash with tough skin and delicately sweet flesh. Summer squash or courgettes refers to the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.

All of them are native to America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century. They are generally trailing and cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), which resembles a small fruit. In many regions, male flowers are harvested after pollination to be consumed stuffed or in fritters. There are many ways to eat pumpkins and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes play a prominent role in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many Mediterranean dishes. Courgettes and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Harvest: Squashes should be harvested when ripe unless there is a risk of rot. In which case they can finish ripening indoors. Courgettes are harvested young and fresh, still immature. All should be handled with care and not damaged.

Storage: Courgettes can be cut into pieces and then frozen. Their fragile skin is not suitable for storage as they are. Winter squash with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimum storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate or tile under the fruit. It will then no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They particularly like slightly moist soils, so consider mulching around the plants, especially during the peak of summer. Pumpkins and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Grow your pumpkins with alliums like chives, onions, or shallots, or with legumes like beans or peas. However, growing pumpkin and cucumber together may be detrimental to both parties.

Harvest

Harvest time July to November
Type of vegetable Fruit vegetable
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Colour, Productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 1 m
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour dark green

Botanical data

Genus

Cucurbita

Species

maxima

Cultivar

Green Hubbard

Family

Cucurbitaceae

Other common names

Winter squash, Hubbard squash, Buttercup squash

Origin

Northern Europe

Annual / Perennial

Annual

Product reference40181

Planting and care

Sowing description: Squash and courgettes are very rewarding to grow from seed as they germinate quickly and are easy to grow. They need well-drained soil rich in organic matter, lots of sunlight and plenty of water for beautiful fruits.  

Early cultivation: In March and April, sow your seeds in groups of two or three in trays or pots of soil, rich in organic matter. Then lightly cover the seeds and water to maintain a slight humidity. Germination is quite fast: after about ten days, thin out the seedlings by selecting the strongest ones, then transplant them into previously prepared soil. Each plant requires a lot of space. If possible, space them 1 metre (3 feet) apart. Dig holes about 20 to 25 cm (8 to 10in) in all directions and fill them two-thirds with compost. Place the plant in the hole and fill it with soil, then firm.

Seasonal cultivation: Once all risk of frost has passed, usually at the end of April or May depending on the region, sow groups of two or three seeds directly in the ground at a depth of 2/3 cm (1in). Lightly press down, then wait about ten days for the first shoots to appear. When they reach a few centimetres in height, thin out the seedlings, keeping only the strongest ones.

Harvesting can begin in July for courgettes. Squashes are harvested in autumn. A simple method to determine the right time for harvest is to observe the stem. If it is completely dry and the fruit is ready to detach itself, then it is time to harvest.

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Seedlings

Sowing period March to June
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 8 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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