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Winter Squash Seeds, Boston Marrow
Description
(Cucurbita maxima). This 15-pound, hubbard-shaped squash, with its brilliant red-orange color, was first documented in 1831 by Fearing Burr, author of Field & Garden Vegetables of America. Initially grown by Mr. J.M. Ives of Salem, Mass., the seeds originated from a friend in Buffalo, NY, brought there by a Native American tribe. Boston Marrow quickly became a top commercial squash for 150 years. By the 21st century, it had nearly vanished, though, in 1881, D.M. Ferry’s catalog praised its sweetness and fine texture as "unsurpassed." Its rich orange flesh earned it a spot in Slow Foods’ “Ark of Taste” for superior flavor.
- 105 days to maturity
- 6-8 hours of full sun
- Sprouts in 5-10 days
- Seed Depth: 1/2-1”
- Plant Spacing: 18-36"
- Ideal Temperature: 70-95 F
- Frost Hardy: No
Growing Tips, Tricks and FAQs
Growing Tips
To ensure optimal growth for Boston Marrow squash, plant it in full sun, where it will receive 6 to 8 hours of direct sunlight daily. The plant prefers rich, well-drained soil, ideally amended with compost or aged manure to enhance fertility and drainage. Consistent deep watering is necessary, particularly during the fruiting stage. To minimize the risk of disease, water the plants at the base, keeping the foliage dry.
When to Grow
Plant Boston Marrow squash after the danger of frost has passed, when soil temperatures have warmed to at least 70 F. This variety requires a long growing season of about 105 days to mature fully. In regions with shorter growing seasons, starting seeds indoors 2-4 weeks before the last frost date can give the plants a head start. Transplant them outdoors only after the soil has sufficiently warmed.
How to Sow and Plant
Sow Boston Marrow seeds directly in the garden or start them indoors in biodegradable pots. When sowing outdoors, plant the seeds 1/2 to 1 inch deep in small mounds spaced 6-8 feet apart to allow room for the vines to spread. If starting indoors, make sure to harden off the seedlings before transplanting them to reduce transplant shock. Thin the seedlings to one or two of the strongest plants per mound after they sprout.
How to Grow
Boston Marrow squash plants are heavy feeders and benefit from regular fertilization throughout the growing season. Start with a balanced fertilizer at planting, then switch to a high-phosphorus fertilizer when the plants begin to flower to support fruit development. Mulching around the plants can help retain soil moisture and reduce weed growth. Regular monitoring for pests like squash bugs and diseases like powdery mildew is essential to ensure a healthy crop.
How to Save
- 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 grow several varieties of more than one species, you can bag the blossoms and hand pollinate to avoid crossing.
- Whether it is a summer or winter squash, you must let the fruit completely mature before extracting the seeds, and cure for at least two weeks.
- Scoop the seeds, place them in a bucket, and add just enough water to cover. Let sit at room temperature to ferment for two days before rinsing off the pulp.
- Lay seeds out to dry on newspaper or paper plates.
- Stored in a cool, dry place, seeds will remain viable for up to four years.
FAQ
Is Boston Marrow squash frost hardy?
No, it is not frost hardy. It should be planted only after the last frost in spring and harvested before the first frost in fall. Protecting the plants from unexpected early frosts is essential for ensuring they mature fully.
How much sun does Boston Marrow squash need?
Boston Marrow squash requires full sun, meaning it needs 6 to 8 hours of direct sunlight each day to thrive and produce large, healthy fruits.
How to store Boston Marrow squash?
After harvesting, Boston Marrow squash can be stored for 4-6 months if cured properly. Curing involves leaving the squash in a warm, sunny spot for about 10-14 days to harden the skin, after which it should be stored in a cool, dry place at temperatures around 50-55 F.
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