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Costata Romanesco Squash Seeds

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Market price: $3.25
Our price: $2.29
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Cucurbita pepo

Costata Romanesco Squash Seeds (52 days)

3 grams

A sought after Italian heirloom grown around Rome for years. 

The zucchini is gray-green, has fluted edges or ribs. When cut these fluted edges give them a scalloped appearence. The flavor is very rich and nutty. Unique amonst summer squash. Much better taste than hybrids. Excellent raw or cooked.  Male blossoms used in many dishes. Plants get big and Costata Romanesco generally doesn't produce as heavily as many squash so plant accordingly. Harvest small for the best texture. 

A real farmers market favorite or gourmet eatery.

Please see Organic Costata Romanesco for Bulk.

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1" 90-110 75-90 3-10 48" 24-36" 100 lb. Full

Planting Tips For Heirloom Summer Squash Seeds:

Heirloom summer squash are warm weather crops, as the name implies and the germination temperature verifies.  Only plant once the soil temperature warms to at least 70 degrees.  Mounding up small hills will create the right soil consistancy and allow the soil to warm quicker.  Mix in a shovelful of compost with handfulls of bone meal and wood ash to create the perfect soil environment for these heirloom seeds.

Plant 3-6 heirloom squash seeds per hill.  Once they have shown true leaves and grown in size, you should thin out to the 3 strongest plants.  Remember, harvest these summer squash continually in order to keep the plant producing.

Seed Care tips for Heirloom Summer Squash:

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


3 Tablespoons butter
1 green bell pepper, chopped
1 yellow squash, sliced
1 zucchini squash, sliced
1 clove garlic, minced
2 Tablespoons parsley, chopped
2 Tablespoons Chives, chopped
Salt and pepper to taste
Heat a skillet on medium high heat.  Add the butter and let it melt.  Once it is melted, add the bell pepper, zucchini, and squash.  Cook ten minutes, then add the minced garlic.  Cook for another 2-4 minutes, or until squash is tender.  Add parsley, chives, salt, and pepper.  Serve hot.
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