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pH: 6.0–7.0  ·  Rich, warm, well-drained

Balanced; high K and P at fruiting

Assorted cultivars.... pattypan squash, yellow summer squash, a large zucchini (or marrow)

Squash seeds germinate best in warm soil temperatures of 70–85°F (21–29°C) and typically sprout within 5–10 days. They prefer darkness to light during germination and do not require pre-treatment, though soaking seeds for 1–2 hours before planting can speed up sprouting. Direct sowing is most common since squash doesn't like transplanting, but you can start seeds indoors 3–4 weeks before your last frost date in biodegradable pots to minimize root disturbance.

Direct sow seeds 1 inch deep after the last frost date when soil temperature reaches at least 70°F (21°C). Space seeds 12–18 inches apart in rows or hills, with rows 3–4 feet apart; thin seedlings to the strongest plant once they develop true leaves. If starting indoors, transplant when plants are 2–3 weeks old and have developed true leaves, being careful not to disturb roots. Squash thrives in full sun and well-draining, compost-enriched soil.

Water deeply and consistently, providing 1–2 inches per week through drip irrigation or soaking at the soil line to keep foliage dry and prevent disease. Fertilize every 3–4 weeks with a balanced fertilizer or compost tea once flowering begins. Squash plants are heavy feeders and benefit from a side dressing of compost mid-season. Watch for powdery mildew (improve air circulation and spray with sulfur or neem oil) and squash vine borers (wrap base of stems with foil and remove affected vines promptly). Most varieties don't need staking, but trailing types can be trellised to save space.

Harvest summer squash (zucchini, yellow squash) when 6–8 inches long and tender, usually 50–65 days after planting; pick frequently to encourage continued production. Winter squash should mature fully on the vine until the skin hardens and resists fingernail puncture, typically 70–100 days after planting, then cut with 1–2 inches of stem. Store summer squash in the refrigerator for up to a week, and cure winter squash in a warm, dry place for 1–2 weeks before storing in a cool (50–55°F), dark location for several months.