Jaune Panaché de Vert

Cultivation Break

Season Overview

Description

This pretty patisson is a French variety by Bruno Defay from 1885, now quite rare. The plant has a shrubby, semi-climbing habit and is robust. They are slightly smaller than other patisson squashes and are also characterized by a much thinner skin than yellow or white varieties and firm, slightly floury, white flesh. Panaché Jaune de Vert is a creamy white to pale yellow patisson with beautiful, plump, disc-shaped fruits with dark green stripes and a beautifully wavy edge. The stripes usually only appear later during the ripening process. The cream-colored skin is accentuated by the vivid, dark green stripes, a real eye-catcher! The flesh is tasty and tender. The variety is very fruitful. Young fruits are about the size of a palm and do not yet have any stripes. Young, raw, grated fruits have a mild artichoke aroma. They can be used in various recipes in different ways. For example, in salads, as a dip, in lasagna, as a soup or in savory cakes. You can even preserve them. Harvest the baby fruits (with a diameter of 5 - 7 cm) immediately before you want to use them. Because the skin is still soft, they are very delicate and do not keep for long. Cut open the mature, hard fruit in the fall (approx. 20 cm in diameter) and bake whole with filling in the oven. Very good. For the filling, simply use whatever is available (also good as leftovers) and bake in the oven at 180°C for about 20 minutes. Scoop out the pumpkin flesh together with the filling. Would you prefer to use them as ornamental fruit? Then leave them to ripen completely. The skin is then harder and you can use them as decoration for a few months.

Growing tips

🌞 1. location - Full sun, warm, sheltered from the wind - Ideal: south-facing, 6-10 hours of sunshine - Soil: humus-rich, deep, nutrient-rich - pH: slightly acidic to neutral (6.2-7.0) 🌱 2. sowing & planting Sowing - Pre-cultivation: from mid-April - Direct sowing: from mid-May (frost-free) - Sowing depth: 2-3 cm - Germination temperature: 20-24 °C - Germination time: 5-10 days Planting distance - 80-100 cm between the plants - 120-150 cm between the rows - The variety can grow semi-climbing → allow a little more space or direct it to a small trellis. 💧 3. care Watering - Keep evenly moist - Water in the morning - No waterlogging - Mulching (straw, grass clippings) retains moisture and protects fruit Fertilization - Heavy feeders - Before planting: compost + horn shavings - During the season: top up with organic fertilizer every 2-3 weeks Climbing behavior - The variety is sometimes semi-climbing - Advantage: fruits stay clean, fewer snails - You can guide them to a small trellis or 3-4 bamboo poles 🍽️ 4th harvest - Harvest time: approx. 50 days after planting - Young (10-15 cm): mild artichoke flavor - Ripe: ideal for stuffing, very good shelf life Harvesting tips - Cut with a sharp knife - Leave the stem attached → better storage - Store ripe fruit in a cool, dry place (2-3 months possible) 🐛 5. diseases & pests - Mildew: prevent by keeping in an airy position, do not water over the leaves - Snails: especially on young plants - Pumpkin fly (rare): Yellowing tablets + early covering 🌼 6. special features of this variety - Disc-shaped, plump fruits with yellow-green speckling - Thinner skin than other patisson varieties - Firm, slightly floury, white flesh - Very good shelf life when fully ripe

Details

Light requirement

Sunny

Water requirement

Moist

Soil

Medium (loamy)

Nutrient requirement

High

Dark germinator

Germination temperature

20 - 24 °C (Degrees Celsius)

Plant distance

90 cm

Row spacing

130 cm

Seeding depth

2.5 cm