Cucuzza Squash seeds

Cucuzza Squash. Known by many names, including the 'Italian Snake Gourd,' 'Gagootz,' or Cocozza, this unusual heirloom (which is botanically a gourd, but used as a squash) is highly prized for its exceptional culinary qualities and incredibly vigorous growth.

Cucuzza produces spectacular, smooth-skinned, pale green fruits that can reach staggering lengths of up to 1 metre or more (though they are best harvested much smaller for the kitchen). Unlike common summer squash, Cucuzza has a unique, delicate texture and a remarkably sweet, nutty flavour that is amplified when cooked. Its mildness and ability to absorb other flavours make it a fantastic and traditional addition to stews, pasta dishes, or sautéed with garlic and tomatoes. Grown traditionally on strong trellises in sunny spots, it is a productive and conversation-starting champion of the summer garden.

Features:

• Exceptional Flavour Profile: Significantly sweeter and nuttier than zucchini, with a texture that holds its form well when cooked.

• Vigorous & Highly Prolific: A rampant climber that produces abundant harvests throughout the long summer season.

• Gourmet Specialty: Hard to find in supermarkets; grow your own authentic ‘Gagootz’ for traditional Italian recipes.

• Drought Resistant once Established: More resilient to summer dry spells than standard pumpkins and squashes.

• Dual Purpose: Harvest young for cooking; allow mature gourds to harden for decorative craft use.

Growing Information (Australia):

• Scientific Name: Lagenaria siceraria

• Sowing Season: * Temperate/Cool (e.g., Tasmania): Spring (once soil temp >18°C) to Early Summer. Give these a long season!

  • Subtropical/Tropical: All year round (in frost-free areas).

• Position: Full sun; requires rich, well-draining soil. Absolutely requires strong, tall support (trellis, fence, pergola) to grow vertically.

• Sowing Depth: 2–3cm deep.

• Spacing: 1–2 metres apart (vines are extremely rampant).

• Germination: 7–14 days (requires warmth). Pre-soaking seeds overnight can improve speed.

• Harvest: 60–70 days (from transplant). Best harvested for cooking when fruit are tender and pale, typically 25–40cm long.

• Gardener’s Tip: To optimize fruit production, hand-pollination can be helpful, especially if bee activity is low. These large gourds form best when hanging vertically. Mulch heavily to conserve soil moisture.

 10 seeds per pack

Cannot send to W.A