Yuxi Jiang Bing Gua Squash

80% of 100

60-100 days. This incredibly versatile selection of squash is from southwest China and has stellar flavor. A very similar variety of squash can still be found in Central American markets from Mexico to Belize, where its ancestor originated. Unlike its Mexican counterpart, the Yuxi Jiang Bing Gua squash from China is not day length sensitive, making it much easier to grow in the U.S. Baker Creek’s founder Jere Gettle first saw this similar type of squash in markets in Mexico, where the green flattened fruit is typically eaten as a tender summer squash. He was surprised to see the same type at markets in Fang, Thailand, and in China. Later research explained that in China, this variety is called Jiang Bing Gua, and is most popular in the city of Yuxi, where the fruit is harvested when young and tender and used as a summer squash. In northern China, the fruit is left to mature into a delicious and sweet winter squash. We love this squash at both stages; the young fruit is tender with a nutty flavor and buttery texture, while the mature fruit is delectable, creamy, with sweet, deep orange flesh. The unusual ribbed fruit makes a beautiful display in autumn. Each 3- to 8-pound fruit is incredibly deeply ribbed; most unusual of all is the way the top of each fruit dramatically recurves toward the stem, sometimes completely enfolding it!

  • Full Sun
  • Sprouts in 5-10 Days
  • Ideal Temperature: 70-95 Degrees F
  • Seed Depth: 1/2-1 inch
  • Plant Spacing: 18-36"
  • Frost Hardy: No
  • Cucurbita moschata

Growing Tips: Direct seed, or set out transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs rich soil. Harvest when rinds become very hard.

Availability: In stock
Minimum Seed Count: 15
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