Green Kabocha with excellent meat.

Kabocha squash is the classic Japanese cuisine.

The green, flat-round fruits weigh around 1.5 to 2 kg and contain very good flesh with a golden yellow color.

The storage life is slightly better than Uchiki Kuri, but in good conditions it is limited until around January.

Modern hybrid varieties of this type are more productive than this monozygotic line.

Ripening time: 90 days.

Green Hokkaido ranks normally.

This variety grows well in warm, well-drained soils.

Pre-cultivation and planting with sowing from the end of April or direct sowing from the beginning of May.

Optimum germination at 24-30^o C. When sowing stick the pointed side of the seed down or lay them flat. Do not keep the seed too moist. After germination, place in a brighter and cooler place.

For Green Hokkaido BIO we recommend 1-2 square meters per plant.

Possible pests: snails, birds, mice, lice, powdery mildew, virus.

Supplied as raw (normal) seed.