Kings Seeds, together with Suffolk Herbs, has been supplying UK growers for over a century. Their heritage of trusted seed curation, now including a wide range of organic and traditional varieties, is grounded in practical excellence and a passion for British growing.

• Sow: January – March (indoors)
• Plant Out: After last frost (typically May – June)
• Harvest: July onwards (late summer – autumn)

• Soil: Rich, fertile and well‑drained
• Aspect: Full sun, sheltered position
• Indoors: Sow seeds about 2 cm deep in trays or modules under glass at around 18 °C, covering with polythene to retain humidity. Prick out into larger pots once true leaves appear.
• Outdoors: After hardening off and once frost risk has passed, plant out with plenty of space, around 60–90 cm apart between plants, to allow vigorous vines to spread.

Keep soil consistently moist during establishment and water deeply during flowering and fruit set. Mulch around plants to retain moisture and suppress weeds. Feed periodically with a potassium‑rich fertiliser as fruits develop. Harvest squash when the rind is hard and fully coloured before the first frosts. Cure harvested fruits in a warm, dry place for 10–14 days to enhance sweetness and storage life.