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Dak July 14, 2019 04:55 PM

Any clue as when kabocha squash is ready?
I'm growing Kurinishiki and this year looks promising. I've often heard to keep squash on the vine until the first light frost, but that's months away from now. What are things to look for that will indicate that a kabocha is ready.


Wi-sunflower July 15, 2019 07:56 AM

Kabocha are maxima squash with the big fleshy stem.When that stem has a LOT of cracking and corkiness, it's ripe and can be eaten, tho they will be better if left to age a while.


Dak July 15, 2019 09:21 AM

The stem, thank you again Carol!

Tormato July 15, 2019 03:44 PM

If you're going to have some for long term storage, leave several inches of stem. The blemish free ones should be store for the longest term, others used first. And, DO NOT do the fingernail test for ripeness (if you've heard about it).

Dak July 15, 2019 04:47 PM

I read these don’t keep very long, so thanks for heads up and leaving plenty of stem, I’m sure it will help. And no one is sticking their fingernail into my squash, thank you very much. :)

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