Family Owned Since 1979
Cultivating Gardeners

MEXICANA

MEXICANA

Product Description:

Cucurbita pepo 46 days. These unique, slightly bulbed, gray-green zucchinis are rapidly gaining popularity. Mexicana's outstanding flavor and texture in addition to its heavy yields and early maturity are driving its demands. Its open, bush-type habit makes harvest easy, and superior disease resistance means reliable harvests. IR: CMV, PM, PRV, SLCV, WMV, ZYMV.
  • Key Features:

ORGANIC SEED

$7.95

$7.95

  • Key Features:

Customer Reviews

Based on 11 reviews
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P
Patricia P.
Heat Tolerant

I live in Tennessee and this squash has done well - seems to be not too ravaged by the insect population we have here and is producing well with a nice flavor - it seems to be a more "squatty" type of squash. I will plant again as it is sometimes a challenge to find vegetables that can tolerate the insects and weather here in our area

B
Bonnie B.
Firm, tasty, resistent to squash vine borers

This is the best squash I gave grown. It's paler green than your usual zucchini, with compact flesh and a lovely nutty flavor. Lots of blossoms. The fruit attain a size of eight or ten inches and then seem to slow down. No oversized squash hiding under foliage. Best of all, although the plant was attacked by squash vine borers, it continued to thrive. The stems are dense and lack the inside cavity that allows the borers to settle in. I will grow this hybrid for as long as I grow squash. It's perfect.

J
JULI-ANN T.
great zucchini

love this verity eazy to find in plant very good yield yummy nutty flavor

J
Joanne F.
Ole! Mexicana is a HIT!

I grew Mexicana seedlings for our Spring Plant Sale, using heat mats and grow lights. ALL of the seeds germinated and the seedlings really took off! Every single plant sold out. If the plants are as easy to grow as the seeds and the zucchinis are as tasty as they look, I'll definitely buy more seeds next year!

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.

Culture
• 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

Transplanting
• 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


KEY TO SQUASH DISEASE RESISTANCE AND TOLERANCE

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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