Fruit, Vegetable & Herb
How to Grow Squash
Enjoy a large variety of this popular, delicious vegetable
Enjoy a Delicious Variety of Squash
Probably no other vegetable comes in as many shapes, sizes, and colors as squash. Summer squash (including the ever-popular zucchini), winter squash, gourds, and pumpkins are all part of the same family. The crops may look different, but they all grow in pretty much the same way.
1. Plant Squash Plants or Seeds
Squash is a warm-season annual, so wait until the air temperature reaches 70 degrees F before planting young plants or direct-sowing seeds in the spring. Starting with strong young squash plants like those from Bonnie Plants® will speed you on your way to harvest time. They're also a great solution if you're getting a late start on planting. When growing from seed in cool-summer areas, you'll need to remember to start your seeds indoors 4 weeks before your last spring frost date; transplant seedlings after the danger of frost has passed.
2. Grow in Good Soil
All types of squash need rich, fertile soil plus adequate warmth and water to produce their best. Amend the top 6 inches ofsoil with a 3-inch layer of compost or other nutrient-rich matter, such as Miracle-Gro® Garden Soil for Vegetables and Herbs, before planting.
3. Water and Feed Your Squash Regularly
All squashes, but especially large pumpkin varieties, need a constant supply of moisture to reach their full potential. Apply 1-2 inches of water per week, and water more frequently during dry spells. Feed with a continuous-release plant food, such as Miracle-Gro® Shake 'n Feed® Tomato, Fruit & Vegetable Plant Food, regularly throughout the growing season, following label directions.
4. Harvest Your Squash
Summer squash - zucchini, crookneck, or straightneck - taste best when picked small, about 6 inches long. Use a clean, sharp knife to cut the stems about an inch above the fruit. Leave winter squashes, pumpkins, and gourds on the vine until they size up and turn the appropriate color for that variety. The rind will feel hard when you press it with your thumbnail. Harvest before a hard frost. Cut the stems 2 inches above the fruit.
5. Eat Summer Squash While It's Fresh
Zucchini, scallopini, and other summer squashes are best eaten while they are young and tender. They don't store as well as other squashes, so try to use them within 2-3 days after picking. Cut them up raw to toss in salads, or they can be grilled, steamed, boiled, sautéeed, deep-fried, or stir-fried. They cook up especially well in vegetable mixes with tomatoes, onions, and mushrooms.