Family Owned Since 1979
Cultivating Gardeners



Product Description:

Cucurbita pepo 55 days. A distinguished Romanesco-type squash with attractive, dark and light green striping on ridged fruit. Cutting the fruit in rounds reveals its signature, star-shaped cross-section and light, creamy green flesh. Crisp and flavorful, Latino has just a hint of nuttiness. Pick when fruit are at their prime; about 6–8 inches long. Open bushes allow for easy spotting and harvesting of the squash.
  • Key Features:




  • Key Features:

Customer Reviews

Based on 5 reviews
Wandering vine

Unlike the other zucchini and patty pans we grew, this plant started growing sideways quite a bit. I recommend planting it at the end of a bed and just training it off the end so it's not growing over everything else. We give each of our squash plants a 4x4' are to live in, and this one was not happy staying in there! The squash itself is delightful and very pretty. Overwhelming production.

Fantastic Flavor

Best zucchini I've grown to date, growing & eating. I've never been a huge zuch lover, but these changed my mind. Texture is excellent, holds up well grilling, or raw in salads. Plants grew strong & productive through a long growing season. Use gloves when picking, these guys have some sharp little hairs on them!

Susan C.
Very susceptable to vine borer worm

I probably have 20 , 8x8 freezer bags full of this squash, with another amount of the same to freeze. Planted them mid May in TN. I have 3 mounds with 3 plants in each. Now it is Mid July and I have been relentlessly spraying with B.T. to the entire plant with extra attention to spray the base of the vines where I can see the borer has been. My other (winter) squash varieties and cukes seem to be doing fine but not these against the borer. Interesting, but I can definately see that the borer really goes after these plants. They are pretty fruit and they have given me a good bounty so far and I have not noticed the nutty taste that has been mentioned. They taste like zucchini to me but are much prettier. The production appears to be dropping way down from what it was. I will be looking for a more borer-proof variety next year if that exists! Funny, but I never have been able to spot the copper eggs from this moth. I have seen them on YouTube. I look on the bottom and topbof leaves but no luck!

Susan H.B.
Best kept secret of the "it's not really a zucchini" type summer squash

Latino is a treasure. It is not really a zucchini, although that is what all your friends will call it. It is WAY better than zucchini! First, the flavor is nutty, and the texture is crisp and holds up well to cooking. Second, It can get VERY BIG - but holds its great flavor and texture up to large sizes as long as you do not let them mature. They remain tender, sweet, nutty and crisp up to 18 inches long and 4 inches in diameter. They can be stuffed at this size. Pick them small if you like, but if you miss one and it gets big, don't throw it out! In addition, these plants are disease resistant, will produce earlier and longer than most other summer squashes, and they are prolific! It has done really well in my northern CA cool coastal foggy conditions.

Soil Temp for Germ 65–85°F
Seed Depth 1–1 ½"
Seed Spacing 3–4/hill
Days to Emergence 5–10
Thin Plants to 1–2/hill
Row Spacing 3–6'
Fertilizer Needs Medium
Minimum Germination 75%
Seeds per Gram See below
Seed Life 3–4 years

Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.

Days to maturity are from date of direct seeding.

• Fertile, well-drained soil gives best results
• Squash is a warm season crop, so avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers

Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart

• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots

Insects & Diseases
• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
• Insect control: Row covers and/or apply Pyrethrin
• Moschata species are resistant to vine borer
• Common diseases: See chart below; diseases vary by region
• Disease prevention: 3-4 year crop rotation, and fungicide applications

Harvest & Storage
• Summer squash: Harvest regularly when fruits are young to keep plants productive
• Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation

Curing Requirements
• Acorn: Curing not required; Stores 2-3 months
• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Delicata: Curing not required; Stores 2-3 months
• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months
• Mini-Hubbard: Curing not required; Stores 2-3 months
• Spaghetti: Curing not required; Stores 2-3 months

Approximate seeds per gram
• Acorn, Butternut, & Delicata: 9-16
• Buttercup & Hubbard: 3-7
• Green, Gray Summer: 7–9
• Kabocha: 5–7
• Patty Pan: 7-10
• Romanesco: 4–5
• Spaghetti: 4-7
• Yellow Summer: 7-15
• Zucchini: 5-8


HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
SLCV | Squash Leaf Curl Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.

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