Kakai Squash (Hull-less Seeds) - Seeds
Latin name: Curcubita pepo
The Kakai squash is native to Austria and grown for its oil-rich seeds. If you like pumpkin seeds but hate having to shell them, the hull-less seeds of the Kakai are for you!
The hull-lesss seeds are edible, as is the flesh of the squash. Mainly grown for the seeds, the flesh has a neutral and very light flavour, in between a zucchini and pumpkin. It can be used to add grated or stewed to breads, muffins and veggie "meatballs" without altering the flavour, and to soups containing other more flavourful vegetables.
In the fall, just before the first frost, harvest the large dark green fruits (5-8lbs) and continue to ripen them indoors until they turn orange color with beautiful green stripes. Once they reach this stage, harvest the seeds. Simply split in half, wash and dry the seeds and store in an airtight container (no need to roast!)
12 seeds
Sowing: Sow indoors in mid-May or sow direct after risk of frost.
Seed depth : 2 cm
Germination time: 5 to 12 days at 26-32 °C
Soil: Rich. Squash are compost and water-intensive plants.
Location: Sun
Distance between plants : 60 cm
Distance between rows : 120 cm
Height at maturity : 20 to 30 cm
