squash 'Tromba d'Albenga'
squash
A variety from Liguria in northern Italy with long, curved fruits. The seeds are in the bulbous end which means...
approx 25 seeds
£2.99
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Plant description
A variety from Liguria in northern Italy with long, curved fruits. The seeds are in the bulbous end which means you get a neck of pure meaty flesh. The yellow, trumpet-like blooms are edible too, although you should use the male flowers and remove the pistil first to avoid bitterness. Trail it upwards on a trellis or support as an alternative to using up valuable ground space in the garden. Pick when young 15-20cm (6-10in) and cook like courgettes or let them get larger and roast them. 'Tromba d'Albenga' is actually a variety of butternut squash, picked while still tender and green.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Fast-growing
Soil
Moderately fertile, moist but well-drained soil, or peat-free general purpose compost
Hardiness
Frost tender
How to care for squash Tromba of Albenga:
Plant squash in a sunny, sheltered spot with fertile, well-drained soil, ideally enriched with plenty of organic matter. Space plants around 1.5m (5ft) apart to allow room for sprawling vines, and water consistently to keep the soil moist but not waterlogged, especially during dry spells. Mulch around the base to retain moisture, suppress weeds, and keep the developing fruit clean.
Support young plants by checking for slugs and removing any damaged or diseased leaves. Feed lightly during the growing season with a balanced fertiliser or compost tea to encourage strong growth and abundant fruiting. Harvest summer squashes when the fruits are tender and still immature, picking regularly to encourage further production.
For autumn and winter cultivated varieties, leave fruits on the vine until the skin has hardened and the colour is fully developed, then cut carefully with a sharp knife, leaving a short stem attached for storage. Store winter squash in a cool, dry place for several months.
Support young plants by checking for slugs and removing any damaged or diseased leaves. Feed lightly during the growing season with a balanced fertiliser or compost tea to encourage strong growth and abundant fruiting. Harvest summer squashes when the fruits are tender and still immature, picking regularly to encourage further production.
For autumn and winter cultivated varieties, leave fruits on the vine until the skin has hardened and the colour is fully developed, then cut carefully with a sharp knife, leaving a short stem attached for storage. Store winter squash in a cool, dry place for several months.
Sowing instructions:
Sow two seeds, 2.5cm (1in) deep, in a 10cm (4in) pot in late spring in a greenhouse or on a sunny windowsill. Lay the seed vertically as if it is laid flat they may rot before germinating. Germination takes approx 10-14 days with temperatures at 68-78°F (20-25°C). Pot on seedlings as they row, then harden off carefully and plant out in a sunny, sheltered spot once all threat of frost has passed. Leave 1.5m (5ft) between each plant and protect from slugs. Harvest once the squash has coloured up and the skins have hardened in in the sun.
Warning
Humans/Pets: If crop is bitter, don't eat or feed to pets
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