squash 'Tromba d'Albenga'
squash
- Position: full sun
- Soil: humus-rich, moisture retentive soil
- Rate of growth: fast
- Hardiness: half-hardy annual
A variety from Liguria in northern Italy with long, curved fruits. The seeds are in the bulbous end which means you get a neck of pure meaty flesh. The yellow, trumpet-like blooms are edible too, although you should use the male flowers and remove the pistil first to avoid bitterness. Trail it upwards on a trellis or support as an alternative to using up valuable ground space in the garden. Pick when young 15-20cm (6-10“) and cook like courgettes or let them get larger and roast them. 'Tromba d'Albenga' is actually a variety of butternut squash, picked while still tender and green. - Growing instructions: Sow two seeds, 1" (2.5cm) deep, in a 10cm pot in late spring in a greenhouse or on a sunny windowsill. Lay the seed vertically as if it is laid flat they may rot before germinating. Germination takes approx 10-14 days with at 68-78°F (20-25°C). Pot on seedlings as they grow, then harden off carefully and plant out in a sunny, sheltered spot once all threat of frost has passed. Leave 1.5m between each plant and protect from slugs. Harvest once the squash has coloured up and the skins have hardened in in the sun.
- Sow: April to May
- Harvest: July to September
- Humans/Pets: If crop is bitter, don't eat or feed to pets