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Winter Squash Seeds, Tokyo Blue
(Cucurbita maxima). Nicknamed aromatherapy chestnut pumpkin for its incredible sweetly scented flesh, this traditional variety was so popular in Tokyo that it is known throughout Japan simply as the Tokyo pumpkin. Originally introduced by a farmer in Tachikawa City, Tokyo, it became a popular market variety thanks to early maturity, attractive blue skin and an exceptionally fine grained, aromatic, bright yellow flesh. Seeds were first made available by Watanabe Seeds of the Miyagi Prefecture in 1931, and Tokyo markets were quickly filled with these signature scented squash. The virtues that made this an exemplary market variety of pre-WWII Japan, from early maturity to exceptional eating quality, are exactly what makes a fantastic farmers market variety in today’s slow food renaissance.
- Sprouts in 7–14 days
- Days to harvest: 90–120 days
- Sun exposure: Full sun
- Planting depth: 1 inch
- Plant spacing: 36 to 48 inches
- Ideal temperature: 70°F to 95°F
- Frost hardy? No
Growing Tips
Tokyo Blue squash thrives in nutrient-rich, well-drained soil with consistent moisture and warm temperatures. Rotate crops yearly to prevent pest buildup and diseases. Use mulch to retain moisture and suppress weeds. Regular feeding with compost or balanced organic fertilizer improves fruit quality and yield.
When to Grow
Sow seeds outdoors 2 weeks after your last spring frost date or start indoors 3–4 weeks before transplanting. In mild climates, a second sowing in midsummer extends the harvest into fall. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'
How to Sow and Plant
Plant seeds directly into warm, fertile soil once daytime temperatures remain consistently above 70°F. Sow 1 inch deep, 3–4 feet apart in rows or mounds. Water thoroughly after planting and keep the soil evenly moist as seeds germinate.
How to Grow
Provide full sun, ample spacing, and weekly deep watering, especially during flowering and fruit development. Train vines to sprawl or trellis for better air circulation. Fertilize with compost tea or fish emulsion every 3–4 weeks for vigorous growth.
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
Can I grow Tokyo Blue squash in containers?
Yes, but choose a large container (at least 20 gallons) and provide support for the vines. Use nutrient-rich potting mix and water consistently to encourage full squash development.
How do I know when Tokyo Blue squash is ready to harvest?
A: Harvest when the rinds are hard and have developed a rich blue-gray hue, typically 90–120 days after planting. The stem should be dry and corky at harvest time.
Can I save seeds from Tokyo Blue squash?
Absolutely. Allow a few fruits to fully mature and cure, then scoop out the seeds, rinse, and air dry thoroughly before storing in a cool, dark place for next season’s planting.
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