An overhead of Ornamental Squash Lady Godiva

Ornamental Squash ‘Lady Godiva’

Cucurbita pepo

Features

  • Easy to grow
  • Edible
  • Heat-loving
  • Vine

Description

This gently rounded, soft orange pumpkin has dark green airbrushed stripes giving it an antique look. Skin is slightly ribbed and roughly textured. Its seeds are especially good for eating.

Details

Plant type: annual
Spread: 6 to 8 ft
Site: full sun
Days to maturity: 105 days
Plant spacing: 18 to 36 in
Pinch: not necessary

Seed Sowing & Growing Notes

Sow seed indoors 3 weeks before last frost. Plant 2 seeds per 4-in pot and transplant them outside after all danger of frost has passed. Seeds can also be direct-sown into the garden after all danger of frost has passed.

Harvesting/Vase Life

Harvest before the first frost arrives and when the stems begin to turn brown and the rind takes on dullness. Cut the stems with a knife or pruning shears rather than pulling fruits off the vine. If you’re not using them right away, clean freshly harvested fruit with a 10-percent bleach-to-water solution and place them out on tables in the garage, shed, or greenhouse (if you have one) to dry. Cure them for 2 to 3 weeks in a warm, dark place, then use the fruit for creating beautiful displays. If properly cured, most squash will last at least 3 months, but don’t be surprised if they persist even longer.

Details

Description

This gently rounded, soft orange pumpkin has dark green airbrushed stripes giving it an antique look. Skin is slightly ribbed and roughly textured. Its seeds are especially good for eating.

Details

Plant type: annual
Spread: 6 to 8 ft
Site: full sun
Days to maturity: 105 days
Plant spacing: 18 to 36 in
Pinch: not necessary

Seed Sowing & Growing Notes

Sow seed indoors 3 weeks before last frost. Plant 2 seeds per 4-in pot and transplant them outside after all danger of frost has passed. Seeds can also be direct-sown into the garden after all danger of frost has passed.

Harvesting/Vase Life

Harvest before the first frost arrives and when the stems begin to turn brown and the rind takes on dullness. Cut the stems with a knife or pruning shears rather than pulling fruits off the vine. If you’re not using them right away, clean freshly harvested fruit with a 10-percent bleach-to-water solution and place them out on tables in the garage, shed, or greenhouse (if you have one) to dry. Cure them for 2 to 3 weeks in a warm, dark place, then use the fruit for creating beautiful displays. If properly cured, most squash will last at least 3 months, but don’t be surprised if they persist even longer.

Sources

How to Grow

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