Squash: Uchiki Kuri Organic Seed
10 Organic Uchiki Kuri Squash Seeds [approx]
Name: Squash: Uchiki Kuri (Red Kuri)
Latin Name: Cucurbita maxima
Description: Uchiki Kuri Squash, often called Onion Squash, Potimarron, Orange Hokkaido, or Red Kuri Squash, is a Japanese heirloom valued for both beauty and flavour. Its teardrop-shaped fruits, weighing around 1.5 kg each, glow with vibrant orange-red skin and hold golden flesh with a rich, nutty, chestnut-like taste.
Plants typically produce three to five fruits and mature early, making them one of the most reliable winter squash for home gardeners. Excellent for roasting, soups, or storing through winter, Uchiki Kuri is far more versatile than a standard pumpkin.
Seed Origin: Netherlands
Sowing: April to May
Harvesting: September to October
How To Grow Uchiki Kuri Squash From Seed: Uchiki Kuri is best started indoors. Using small pots, sow 1 seed in each pot. Germination usually takes 7–10 days. After the seedlings have established, and developed their third set of leaves, they are ready to be transplanted to their final spot in the garden.
Make sure all risk of frost has passed before transplanting to the garden. Hardening off the seedlings before planting them will aid their transition to the outdoors.
Harvest from September to October when the skin has deepened in colour and hardens. Cut fruits with a short stalk and cure in a warm, dry place for 10–14 days before storing. Properly stored, Uchiki Kuri will keep for several months.
Seed count is approximate.
10 Organic Uchiki Kuri Squash Seeds [approx]
Name: Squash: Uchiki Kuri (Red Kuri)
Latin Name: Cucurbita maxima
Description: Uchiki Kuri Squash, often called Onion Squash, Potimarron, Orange Hokkaido, or Red Kuri Squash, is a Japanese heirloom valued for both beauty and flavour. Its teardrop-shaped fruits, weighing around 1.5 kg each, glow with vibrant orange-red skin and hold golden flesh with a rich, nutty, chestnut-like taste.
Plants typically produce three to five fruits and mature early, making them one of the most reliable winter squash for home gardeners. Excellent for roasting, soups, or storing through winter, Uchiki Kuri is far more versatile than a standard pumpkin.
Seed Origin: Netherlands
Sowing: April to May
Harvesting: September to October
How To Grow Uchiki Kuri Squash From Seed: Uchiki Kuri is best started indoors. Using small pots, sow 1 seed in each pot. Germination usually takes 7–10 days. After the seedlings have established, and developed their third set of leaves, they are ready to be transplanted to their final spot in the garden.
Make sure all risk of frost has passed before transplanting to the garden. Hardening off the seedlings before planting them will aid their transition to the outdoors.
Harvest from September to October when the skin has deepened in colour and hardens. Cut fruits with a short stalk and cure in a warm, dry place for 10–14 days before storing. Properly stored, Uchiki Kuri will keep for several months.
Seed count is approximate.
Description
10 Organic Uchiki Kuri Squash Seeds [approx]
Name: Squash: Uchiki Kuri (Red Kuri)
Latin Name: Cucurbita maxima
Description: Uchiki Kuri Squash, often called Onion Squash, Potimarron, Orange Hokkaido, or Red Kuri Squash, is a Japanese heirloom valued for both beauty and flavour. Its teardrop-shaped fruits, weighing around 1.5 kg each, glow with vibrant orange-red skin and hold golden flesh with a rich, nutty, chestnut-like taste.
Plants typically produce three to five fruits and mature early, making them one of the most reliable winter squash for home gardeners. Excellent for roasting, soups, or storing through winter, Uchiki Kuri is far more versatile than a standard pumpkin.
Seed Origin: Netherlands
Sowing: April to May
Harvesting: September to October
How To Grow Uchiki Kuri Squash From Seed: Uchiki Kuri is best started indoors. Using small pots, sow 1 seed in each pot. Germination usually takes 7–10 days. After the seedlings have established, and developed their third set of leaves, they are ready to be transplanted to their final spot in the garden.
Make sure all risk of frost has passed before transplanting to the garden. Hardening off the seedlings before planting them will aid their transition to the outdoors.
Harvest from September to October when the skin has deepened in colour and hardens. Cut fruits with a short stalk and cure in a warm, dry place for 10–14 days before storing. Properly stored, Uchiki Kuri will keep for several months.
Seed count is approximate.
