Summer Squash Seeds,
Tondo Scuro Di Piacenza

Direct sow Tondo Scuro di Piacenza seeds after the final spring frost, when soil temperatures reach at least 70°F. In shorter growing seasons, start seeds indoors 2–4 weeks before the last frost and transplant when the weather is suitable. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds 1 inch deep in fertile, well-draining soil with full sun exposure. Space plants 24 to 36 inches apart to allow airflow and healthy development. For earlier harvests, use biodegradable pots indoors and transplant after hardening off. Keep soil moist during germination and early growth stages to support strong seedlings.

Provide consistent moisture at the base of the plant and apply mulch to help retain soil moisture and reduce weeds. Fertilize monthly with compost or organic vegetable fertilizer. Harvest regularly at 3–4 inches in diameter for best texture. Monitor for common squash pests like cucumber beetles and squash bugs and apply organic controls as needed.

Note that 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 save seeds from several varieties of the same species, you can bag the blossoms and hand pollinate to avoid crossing.

• Allow fruit to remain on the plant until it fully matures, the skin becomes hard, and the color deepens.
• Harvest and cure squash in a warm, dry area for 2–3 weeks.
• Cut open the fruit and scoop out seeds, removing attached pulp.
• Wash seeds thoroughly and lay them out in a single layer to dry.
• Dry seeds for 2–3 weeks in a well-ventilated space before storing.
• Store seeds in a cool, dry container labeled with variety and date.