Green Hubbard

Green Hubbard

Cucurbita maxima

Heirloom. This is said to be the original Hubbard squash from which all other Hubbards have been selected, distinct from the Green Warted Hubbard introduced 50 years later. Known for its sweet flesh and fine grain, it remains a staple in many households and is considered one of the best varieties available. Unfortunately, the hybrids offered today, designed for maximum fruit production, don't capture the true essence of the original Green Hubbard. However, the original Hubbard is an excellent keeper, suitable for long-term storage in a cool, dry place, with vines producing fruits weighing around 4-5 kg.

Other Names: Stok-in-die rok (an old local name from the Southern Cape, 1940s), Green Pumpkin, Mother Hubbard Squash

Introduced to North America in 1798 by sea Captain Knot Martin, who brought it from the West Indies or South America to Marblehead, Massachusetts. He gave some seeds to Mrs. Elizabeth Hubbard, a washerwoman and local seedswoman James J.H. Gregory’s client. In 1842, she brought the squash to Gregory’s attention. He then introduced it to the market and named it in her honor. For more about the history of Hubbard squash, see J.H. Gregory’s book on this website: http://www.thebigapplefarm.com/bluehubbard.htm

This squash is incredibly versatile and delicious. Almost every part can be used: the tender, unblemished skin of a young Hubbard can be cooked with potatoes and onions like green beans, and is packed with nutrients. The green flesh, traditionally cooked with onion greens, offers a great flavor, while cooking it with sliced onions highlights its natural sweetness. Hubbard squash is also ideal for roasting, baking, and soups. The young leaves, shoots, and flowers can be eaten as well, adding to stews, stir-fries, and soups. Harvest these parts while pruning the plant to encourage larger fruit.

Like other squashes, Hubbard is best direct-seeded to avoid disturbing the roots. Plant in full sun about two weeks after the last frost in spring. Enrich the soil with plenty of organic matter for this heavy feeder, keep the soil moist but not waterlogged. Expect about 85-105 days to maturity.

Approx 20 seeds