Squash Summer Black Beauty Seeds

Zucchini is one vegetable that just won't quit! This highly productive bush-type heirloom from the 1920s takes up little garden space. Dark green, shiny fruits with tender skin are very versatile in the kitchen. Can be steamed, sautéed, added to soups, omelets, and breads, made into relish, and eaten raw in salads or with dip. See inside of packet for zucchini relish recipe. 'Black Beauty' is a 1957 All-America Selections award winner.

Botanical Name: Cucurbita pepo

Days to Maturity: 55 days

Family: Cucurbitaceae

Native: North America

Hardiness: Frost-sensitive annual

Plant Dimensions: Compact vines form a 2' tall by 3'–4' bushtype plant.

Variety Information: Best picked at 6"–8" long, has very dark green, shiny thin skin with creamy white interior, introduced to the U.S. in the 1920s.

Type: Zucchini, Bush

Attributes: Good for Containers

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.

When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.

Days to Emerge: 5–10 days

Seed Depth: ½"–1"

Seed Spacing: 2–3 seeds per mound

Row Spacing: 3'–4'

Thinning: When 3 leaves, thin to 1 plant per mound

Harvesting: Harvest frequently to increase yield; squash seem to get monstrous overnight. While edible at almost any size, seeds are less developed in young fruit, therefore more tender. Using a knife or clippers, cut squash off including some of the stem. By including stem, the fruit is sealed and less likely to mold or dry out. Harvesting Blossoms: Look for male, non-fruit producing flowers that have long stems and harvest just before use (female flowers have a swollen mini-squash at the base of the flower and are on shorter stems).