Zucca de Lungo Verde Squash Seeds - Italian Winter Squash

Bring an Italian squash tradition to your garden with Zucca de Lungo Verde winter squash seeds. Give the plants a sunny bed and a sustained warm growing season, then enjoy preparing your homegrown harvest for roasted vegetables, soups, and other cooked squash dishes.

Choose your seed quantity

This listing is for seeds to plant, not live plants or harvested squash. Choose:

• 10 seeds
• 25-seed packet
• 100 seeds

Crop details

• Variety name: Zucca de Lungo Verde
• Type: Italian winter squash
• Growing season: Warm-season annual
• Light: Full sun
• Soil: Fertile, well-drained soil with consistent moisture
• Garden needs: Generous space for plant and vine growth
• Kitchen uses: Roasting, soups, and cooked squash dishes

Winter squash refers to the mature harvest and storage use, not frost hardiness. Plants need warm weather and should not be expected to grow outdoors through freezing winter conditions.

When to plant

Direct sow after frost danger has passed and soil is reliably warm, approximately 70°F or above. Allow a long enough warm growing season for flowering, fruit development, and ripening before autumn frost where applicable.

The listing's winter-squash maturity estimate is approximately 100 days under suitable conditions. Treat this as a planning guide, not a guaranteed harvest date. Actual timing depends on temperature, planting method, pollination, and plant health.

For an earlier start, sow indoors in individual pots approximately 3–4 weeks before your intended transplant date. Acclimate seedlings gradually and transplant while young, handling roots gently.

In frost-free climates, use your local squash planting calendar and account for heavy rain, extreme heat, and pest pressure rather than assuming equal performance year-round.

Sowing guide

1. Choose a sunny growing area with good drainage.
2. Prepare fertile soil, incorporating finished compost if needed.
3. Sow approximately 1 inch deep and water gently.
4. Keep the seedbed evenly moist without saturation.
5. Allow several feet between planting stations and wide paths for spreading growth, adjusting spacing as plants develop.

Thin to strong seedlings without crowding. Snip unwanted seedlings at soil level rather than disturbing nearby roots. Small patio pots are not a practical choice for a spreading winter squash crop.

Growing care

• Water consistently at the root zone, especially during flowering and fruit development.
• Mulch around established plants to conserve moisture, keeping material away from stems.
• Feed according to soil needs and fertilizer label directions; excessive nitrogen may favor leaves over fruit.
• Keep paths accessible for inspecting plants and harvesting.
• Check regularly for squash bugs, cucumber beetles, vine injury, and leaf disease.
• Keep developing fruit away from persistently wet soil using a clean, dry support where practical.

Flowers and pollination

Male flowers commonly appear before female flowers. Allow pollinating insects access to blooms; remove insect-excluding covers at flowering if they block pollinators. Weather, pollination, and plant health influence fruit set, and not every flower develops into a squash.

Harvesting mature winter squash

Allow fruit to mature on the plant. Look for a hard rind, mature appearance, and a stem beginning to dry rather than judging readiness by size alone. Harvest before frost where applicable.

Use clean pruners to cut the individual fruit stem, leaving several inches attached. Carry fruit from underneath, not by the stem, and avoid bruising or cutting the rind.

Curing and storage

Sound, fully mature winter squash can be cured in a warm, dry, well-ventilated location for approximately 1–2 weeks when conditions allow. Protect from rain, frost, and excessive heat.

Store intact fruit in a cool, dry, ventilated place and inspect regularly. Set aside damaged but otherwise sound squash for prompt use; discard moldy, soft, or rotting fruit. Storage life varies with maturity, handling, and conditions and is not guaranteed through spring.

Refrigerate cut squash promptly and use soon, or freeze prepared portions for later cooking.

In the kitchen

Wash the rind before cutting, remove seeds, and peel as your recipe requires. Roast pieces, simmer them in soups, or use cooked flesh in suitable squash recipes. A stable cutting board and a suitable sharp knife help with firm mature rinds.

Discard squash with an unusually intense bitter taste. Do not continue eating it or rely on cooking to remove the bitterness.

Seed storage

Store unused seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Seeds supplied are for planting, not direct consumption.