Cucurbita moschata Heipijiangbinggua

The Heipijiangbinggua squash is a strange variety native to the Chinese province of Yunnan. It is rare in cultivation. It is a late-maturing, highly productive, and vigorous variety. The plant produces squash with unusual, swollen, and irregular shapes, with a somewhat warty appearance. Their dark green skin turns black when ripe. In China, the young fruits are traditionally harvested when they reach about 1kg, as the flesh loses some of its organoleptic qualities over time. The flesh is orange, tender, sweet, and slightly fibrous, making it ideal for soups, gratins, purees, or stir-fries. The blackened fruits are mainly used for decoration. Sow the seeds from March to May. Allow 130 days (approx. 4.5 months) to obtain ripe, black fruits.

Musk squashes are descended from a species called Cucurbita moschata, native to northern South America. It is an annual herbaceous plant that develops long creeping stems that cling to any available support with tendrils. The entire plant is covered with soft, non-prickly hairs.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes boast an astonishing variability of shapes, colours, sizes. They hybridise with remarkable ease, hence the huge number of varieties. 

In common language, winter squash refers to all kinds of pumpkins, potimarrons, pumpkins, etc. with tough skin and delicately sweet flesh. By summer squash or courgettes, we mean the different varieties that are harvested when the skin is still tender and young. These are consumed with the seeds.

They are all native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century. Generally trailing, they cling to any support with their tendrils. Female flowers are distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters.  There are many ways to consume squashes and courgettes. They can be sautéed, fried, baked, made into soups, or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, North African couscous, and many other emblematic Mediterranean dishes. Courgettes and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Harvesting: squashes should be harvested when fully ripe, unless there is a risk of rotting. In that case, they can finish ripening indoors. Courgettes are harvested young and fresh, while still immature. Both should be handled with care and remain free from any cuts or bruises.

Storage: courgettes can be cut into pieces and frozen. Their fragile skin is not suitable for preservation as it is. Winter squashes with tough skin can be stored for several months and consumed throughout winter. Unlike other fruits and vegetables, they need warmth for optimal 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 no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. Mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Avoid watering the leaves or flowers. Plant your squashes with alliums like chives, onions or shallots, or with legumes like beans or peas. However, the marriage of squash and cucumber may be detrimental to both parties.

Organic or "AB" seeds are derived from plants grown in organic agriculture (without the use of pesticides). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.