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Marrow "Wanda"; cucurbit

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"Wanda" marrow (Cucurbita pepo convar. giromontiina) is a vegetable of the squash family that is valued for its gustatory value. "Wanda" variety is a strongly branching and extremely productive variety that bears pale green fruit. Their peel is thin and tender and covers creamy, aromatic flesh. Fruit stay fresh for a long time after the harvest. Marrow fruit are low-calorie and contain plenty of minerals, vitamins (C, PP, B1), folic acid and flavanoids, as well as the omega-3 fatty acids, carotenoids, lutein, zeaxanthin and beta-carotene. These substances show anti-oxidant and anti-inflammatory effects. Marrows taste best steamed, filled or baked. They can also be eaten in pies or cream soups.

Seeds of the "Wanda" marrow should be sown from mid-April to mid-May indoors, 2 - 3 seeds per pot. After ca. 4 weeks hardened seedlings may be transplanted to the garden, yet no earlier than after 20th of May. Marrows should be cultivated in 100 x 80 cm spacings. Seeds may be sown directly to the field, too, in the second half of May. The fruit may be gradually harvested as they ripen from June to September. Marrow berries may be picked at every maturity stage, although the young plants are the tastiest and most valuable. The older ones, however, are better suited for storing and filling.

One package contains 2 g of the "Wanda" marrow seeds, as well as the sow-by date and growing instructions.

  • Weight: 2 g
  • Use: direct consumption - steamed, filled, baked; storing
  • Harvest time: June - September
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