Squash

Sow squash under cover in spring, usually around April for outdoor growing, adapting the date to your climate. Sow one seed per pot or module about 1–1.5 cm deep in moist, well-drained seed compost. Keep it around 18–21 °C for germination and give seedlings good light.

Keep the compost moist without waterlogging it. Avoid starting so early that plants outgrow their pots before outdoor conditions are suitable. Gradually harden off vigorous, well-rooted plants and transplant with the root ball intact after frost risk has passed and the soil has warmed. Height alone is not a transplanting criterion.

Label each pot to tell the varieties apart, as their young leaves often look similar. Moisten the compost before sowing and make sure excess water can drain through the bottom. If you use a lid to retain moisture, watch for germination and ventilate so the shoots are not enclosed in constant condensation. As soon as they appear, give the leaves room to develop. If roots fill the pot before outdoor conditions are suitable, carefully move the root ball into a larger container rather than letting it repeatedly dry out in a cramped pot.

Sow squash outdoors only after frost risk has passed and the soil has warmed, often in late spring or early summer depending on your climate. Choose a sunny, sheltered site with fertile, well-drained soil enriched with mature compost. Allow space for the chosen variety.

Sow two or three seeds per station about 2–3 cm deep, then keep the strongest seedling. Allow around 90 cm for bush types and 1.5 m or more for trailing types, following the variety's instructions. Keep the soil moist without waterlogging it and protect seedlings from slugs. If using covers, allow pollinators access when flowers appear.

Mark each growing site with a variety label so you do not confuse the plants when thinning. If several seeds germinate, remove the extra seedlings carefully without lifting the soil around the one you keep. Watch for slug damage as soon as the first leaves emerge. Under a cloche, ventilate on sunny days to prevent overheating and check that watering reaches the sown area. Do not treat the cover as protection against every frost: postpone sowing if a sustained spell of cold weather is forecast. Keep enough room between sites for the plants you intend to retain.

Plant well-rooted squash outdoors after frost risk has passed and the soil has warmed. Gradually harden off plants raised under cover. Choose a sunny, sheltered site with fertile, well-drained soil prepared with mature compost. Distinguish planting established seedlings from sowing seeds directly.

Water the pots beforehand and keep the root ball intact. Plant at the same depth, firm gently and water well. Follow the variety's spacing: roughly 90 cm for bush types and 1.5 m or more for trailing types. Mulch with the stem base clear. For vertical growing, install a sturdy support and plan support for heavy fruits.

Prepare the planting holes before taking plants out of their pots, so you do not leave the roots exposed. Support the root ball with your hand and avoid pressing on the tender stem. If a neighbouring crop still occupies the ground, plan where trailing stems will go instead of relying on severe pruning later. For a small variety grown in a container, check the available soil volume and drainage holes. During establishment, check moisture beside each root ball even when the mulched surface still appears damp. Make room for the plant's developing leaves as well as its roots.

Distinguish summer squash, picked young with tender skin, from storage squash harvested ripe. For storage types, use the variety's maturity signs, including a hardened skin and its mature colour, rather than a hollow sound alone. Harvest before frost and cut with a clean tool, keeping a good length of stalk attached.

Store only sound, undamaged storage squash. Let the skin harden in suitable warm, dry conditions without exposing fruits to frost, then keep them spaced apart in a dry, ventilated place around 10–15 °C. Storage duration varies by variety and condition; summer squash do not keep for months. Check regularly and discard rotten fruits rather than eating them quickly.

Lift each fruit by supporting it underneath, never by the stalk alone: if the stalk breaks away, the wound can spoil its keeping quality. Put fruits down without throwing or knocking them. Separate those with damaged skins for prompt use if they are otherwise sound, rather than mixing them with the crop intended for storage. Record the variety name and harvest date to keep track of each batch. While storing, also inspect the underside resting on the shelf, where deterioration may be missed when you only look at the top of the fruit.