Squash Betty Blue F1 - Cucurbita maxima

The Betty Blue F1 Squash is a hybrid variety of the Blue Hungarian Pumpkin type, which is both decorative and delicious. The plant is productive and highly vigorous, producing beautiful grey-blue fruits weighing 4 to 6 kg. The intense orange flesh reveals a unique sweet and mild flavor. It can be enjoyed raw, grated or cut into sticks, and of course cooked in gratin, soup, tempura, puree... or even in cake or candied. The Betty Blue F1 Squash plants can be planted in the vegetable garden in May, after the last frost, in a very rich soil. Harvest takes place in September-October.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and zucchinis offer us an astonishing variety of shapes, colors, and sizes, as they hybridize with ease. That's why there are so many varieties. In common language, winter squash refers to all kinds of pumpkins, potimarrons, and butternuts, with tough skin and delicately sweet flesh. Summer squashes or zucchinis, on the other hand, refer to the different varieties that are harvested while the skin is still tender. The latter are consumed with the seeds. The Betty Blue F1 Squash is derived from the Cucurbita maxima. This highly vigorous variety requires pruning to limit its spread, promote branching, and ensure good fruiting.

All squashes are native to America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century. Generally trailing, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters. There are many ways to consume squashes and zucchinis. Sautéed, fried, in gratin, in soups or stuffed. Zucchinis are a key ingredient in Provençal ratatouille, Italian caponata, Maghrebian couscous, or many emblematic Mediterranean dishes. Zucchinis and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Harvest: Squashes should ideally be harvested when fully ripe, unless there is a risk of rotting. In that case, they should finish ripening indoors. Squashes are harvested when their skin is well colored and their vegetation begins to turn yellow. They should all be handled with care and remain free of any cuts or bruises. Preserve the stem on the pumpkin, it will keep much longer!

Storage: The flesh of squashes can be cut into pieces and frozen. Hard-skinned winter squashes can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so it's best to keep them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate tile or roof tile under the fruit. It will no longer be in direct contact with the ground, thus preventing it from rotting due to moisture. Similarly, they particularly like slightly moist soil. Remember to mulch around the plants, especially during the height of summer. Squashes and zucchinis are very prone to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Associate your squashes with alliums like chives, onions, or shallots, or with legumes like beans or peas. On the other hand, the marriage of squash and cucumber may be detrimental to both parties.