Shishigatani Winter Squash Seeds

Since the Edo period of the early 1800s, this special Japanese pumpkin is one of the kyo yasai, or traditional vegetables in the Kyoto region. This kabocha squash is used in shojin ryori, a type of vegetarian cooking prepared by Buddhist priests. The fruit skin is distinctly ribbed and warted and ripe when the skin turns light brown. The flesh is a delicate light yellow color. A very rare find outside of its native Japan and a gourmet choice for the squash lover.   Cucurbita moschata Days to Harvest: 110 Frost Hardy: no Annual Full Sun: 8-12 hours of Sun Sprouts in 5-10 Days Ideal Temperature: 70-95 Degrees F Seed packet contains a minimum of 10 seeds