The Crown Prince F1 is one of the best choice squash varieties for productivity, reliability and cooking quality. The deep orange flesh has a dense texture and nutty/sweet flavour, and makes the most delicious velvety soup.
The squash have grey skin, grow to about 4kg in size and store well over winter. They were awarded the RHS Award of Garden Merit (AGM) in 2011.
|When to Sow
|April to Mid May indoors, late May to June outdoors.
|Where to Sow
|All squash need well-drained, nutrient-rich soil. Work at least 3 inches (more for larger Squash types) of compost or other organic matter into soil prior to planting. Create a raised bed or planting mound if soil tends to be heavy and poorly draining. Soil pH should be 6.0 to 6.8.
|If sowing indoors fill a 10cm (3in) pot with compost, firm down and sow 2 seeds per pot 2cm (3/4 in) deep. When sowing place the seed on its side (to help prevent dampening off). Keep soil moist at all times but do not over water.
|If sowing outdoors, sow direct into final growing position, either in a seed bed or in a large pot or container, ensuring that each plant is 1m in each direction, from its nearest neighbour. Sow seeds on their sides 2cm (3/4 in) deep, placing 2 seeds at each station, which can be thinned out later ensuring that the strongest seedling survives. If there is still a risk of frost in your area cover seed with a cloche. Keep soil moist at all times but do not over water.
|What to do Next
|Transplant (pot on) indoor sown seedlings once 'true leaves' are just appearing. Harden off for 7 to 10 days before planting them outside in their final growing position, 1m apart in each direction, and once the risk of frost has passed.
|Thin outdoor sown seedlings to one plant per station.
|Protect succulent young growth from slugs and snails.
|Continue to water regularly, particularly once the plants are in flower and then when the fruits have started to swell.
|Cushion the growing fruit from sitting directly on the soil by either placing an old tile or flat stone underneath the fruit or by encouraging the trailing stems to form a sling underneath the fruit.
|August to October.
|For earlier yields and larger fruits the plants should be 'stopped' once there are 2 to 3 fruits per plant. This is done by pinching out the growing tip and removing any additional fruit, so that the energy is targeted on growing the fruits rather than the plant itself.
|Remove any leaves which are putting the fruits in shade as this will ensure the fruits receive the maximum sunshine hours to ripen.
|Harvest the squash when mature by cutting the stem with a sharp knife before the first frosts arrive. Allow a long stem 8cm (3in) to be left on the fruit. This will reduce the risk of rotting and can be used as a handle for transportation to avoid bruising the fruit.
|To cure the fruit (harden the skin) leave in the sun for about 10 days, if there is a chance of frost bring indoors and leave on a sunny windowsill. Once cured your squash should last for up to 2 months as long as it is stored in a cool and dry environment.
|Calendula (Pot Marigold), Nasturtiums, Radishes, Garlic, Beans and Peas.
|A good source of vitamins A, C and E.
|Squash are very versatile for cooking as they can be baked, roasted, boiled, casseroled or stir fried. They make lovely creamy soups and pies, or are delicious roasted and served with spinach and ricotta in a lasagne.
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