Squash, Summer - Black Beauty Zucchini Seeds - Easy to Grow

I had no idea, I knew you could eat the blossoms but not the leaves. I just saw your blog post about being able to eat zucchini, squash and pumpkin leaves. What a great idea to supplement dishes with some greens. I have a hard time keeping lettuce and spinach growing in the summer, so this will be the perfect alternative. Thanks for the tips. Your zucchini seeds were VERY viable – every single one sprouted and we had to thin the mounds. Next time I'll only put two seeds per mound and thin to one, it's just so hard to cull them! ;) The plants have been very productive. Thanks for the excellent seeds and for all your food garden ideas!

I direct seeded these in mounds in our garden and nearly every seed sprouted. We thinned them out and had three plants, and oh my gosh, we had more zucchini than we knew what to do with. We made fritters, pancakes, bread, soup, roasted zucchini, pickled them, stir fried them, you name it. We also picked the smaller attractive zucchinis and shared them with neighbors and friends. We also loved picking the male flowers to stuff and fry for a fancy appetizer. I will now grow these every year, they were by far the most productive of all of our veggies in our garden. These truly will feed the world!

These were very fast growing and prolific, and, if I didn't keep an eye on them, they'd grow into huge beasts. I loved using them for your Spicy Zucchini Fritters recipe! I just sowed the seeds directly in the garden, so easy to grow!

We just planted these in mounds at our community garden about 3 weeks ago at the end of July, and they germinated quickly and are growing fast! We hope to have a second crop of zucchini in the next month before the frost hits. We'll let you know how it goes! We had great germination on these seeds by, the way, every one of them hatched so we dug up some from the mounds and transplanted after they had their first leaves, and the transplanted ones are doing great, too! Now we have 5 new zucchini plants to keep us well-fed this fall and winter. We love freezing shredded or chopped zucchini to make bread, burritos, stews and more all winter long.