A treasured 1800s Italian heirloom, 'Cocozelle' has very long, dark green fruit with light green vertical stripes. Also called 'Cocozella di Napoli', it is a compact bush type plant that can be grown in any sunny spot in the garden or in a large container. Italians traditionally harvest summer squash when very young, about finger size. See inside of packet for cooking ideas and recipe.
• Botanical Name: Cucurbita pepo
• Days to Maturity: 42–45 days
• Family: Cucurbitaceae
• Native: North America
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 24"–36" bush type plant
• Variety Information: Light and dark green striped fruit. At their peak, 1½" in diameter, 8"–10" long. Will eventually turn yellow if left on the vine.
• Type: Bush
• Attributes: Good for Containers
• When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
• When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
• Days to Emerge: 5–10 days
• Seed Depth: ½"–1"
• Seed Spacing: 2–3 seeds per mound
• Row Spacing: 3'–4'
• Thinning: When 3 leaves, thin to 1 plant per mound
• Harvesting: Harvest frequently to increase yield; squash seem to get monstrous overnight. While edible at almost any size, seeds are less developed in young fruit, therefore more tender. Using a knife or clippers, cut squash off including some of the stem. By including stem, the fruit is sealed and less likely to mold or dry out. Harvesting Blossoms: Look for male, non-fruit producing flowers that have long stems and harvest just before use (female flowers have a swollen mini-squash at the base of the flower and are on shorter stems).