Summer Squash Seeds,
Zucchini Nimba

Sow Nimba zucchini seeds directly into the garden after the last frost date, once soil temperatures reach about 65 F. In cool climates, start seeds indoors 2 to 4 weeks early 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.'

Plant seeds 1 inch deep in fertile, well-draining soil in a sunny location. Space plants 24 to 36 inches apart in rows or mounds to allow good airflow. For an earlier start, use biodegradable pots indoors and transplant once seedlings have 2–3 true leaves. Keep soil evenly moist during germination and early growth.

Water consistently at the base of the plant to avoid fungal issues. Mulch to conserve moisture and suppress weeds. Feed with compost or a balanced organic fertilizer every 3–4 weeks. Harvest fruits frequently when they are 6–8 inches long to promote continuous production and maintain peak flavor and texture. Watch for pests and treat with organic controls if 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 fruits to mature fully on the vine until the skin is hard and color deepens.
• Harvest mature squash and cure in a warm, dry space for 2–3 weeks.
• Cut open the fruit and scoop out seeds.
• Rinse seeds to remove all pulp and residue.
• Spread seeds out in a single layer to dry in a well-ventilated area for 2–3 weeks.
• Store dried seeds in a labeled, airtight container in a cool, dry place.