Summer Squash Seeds,
Bennings Green Tint Scallop

Direct sow seeds outdoors after the last frost date, once soil has warmed to at least 70°F. In cooler climates, start seeds indoors 2–4 weeks before your average last frost date and transplant after danger of frost has passed. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds directly in the garden after the last frost date, placing them 1 inch deep in fertile, well-draining soil. Space plants 24 to 36 inches apart to allow for proper air flow and growth. Plant in hills or rows, and keep the soil evenly moist throughout germination. Thin seedlings to the strongest plant in each hill once true leaves appear. For transplants, don’t let them become rootbound; don't disturb roots while transplanting.

Keep plants well-watered, especially during flowering and fruit development. Apply a layer of organic mulch to maintain soil moisture and temperature. Fertilize with compost or a balanced organic fertilizer mid-season. Harvest squash while young and tender for best flavor. Watch for common pests like squash bugs or cucumber beetles, and apply organic controls as needed.

Note that there are four different species of squash: Cucurbita maxima, C. pepo, C. moschata, and C. mixta. They will not cross pollinate with each other, so it is possible to grow one of each species for seed saving without worrying about cross pollination. If you are planning to save seeds from several varieties of the same species, you can bag the blossoms and hand pollinate to avoid crossing.

• Allow fruit to fully mature on the vine until the skin hardens and color deepens.
• Harvest mature squash and cure for two weeks in a warm, dry area.
• Cut open and remove seeds.
• Rinse seeds to remove pulp and dry on a screen or paper towel in a well-ventilated area for 2–3 weeks.
• Store in a cool, dry place in a labeled envelope or airtight container.