Squash Seeds - Japanese, Winter - Shishigatani

Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1-ft. diameter mound 3-4" tall. Space mounds 5-10' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. Train vine to climb a vertical support for better air circulation and ease of harvest or leave to sprawl on the ground. After harvest, leave winter squash in the sun for a few days to cure before storing. Simmer in dashi or chicken broth with sugar and soy sauce. Add mirin towards the end of cooking. Prepared in soups, stews, baked, grilled and tempura.

AKA bi, bi ro, fak thong, ho bak, Japanese pumpkin, Japanese squash, kabocha, kaddu, kalabasa, labu manis, labu merak, nam gua, nam kwa, nan gua, rata labu, vilayati kaddu, waluh.

Seeds Per Package:

• 3 g packet - Approximately 18 Seeds
• 1 oz - Approximately 150 Seeds
• 4 oz - Approximately 600 Seeds
• 1 lb - Approximately 2,400 Seeds