Advice for preserving a family heirloom

By Roberta McQuaid
Turley Publications Columnist

A reader sent in this question for the Garden Lady: “This past May my great Uncle Tom, 103 years old, passed away, and with him the secret to his “Cyprus squash.” As far as back as I can remember he has given them to me each summer, with the story that they are from the “old country” (Cyprus, Greece). A few years ago I told him I wanted to plant a garden and he gave me some of the seeds, which I have faithfully planted. I tried in vain to make my own seeds from one of my squash. This spring I planted two mounds, one with his seeds and one with mine. Needless to say my seeds did not take and his did, but I now only have two fruits. Someone advised me to let them “go to seed.” I am not really sure what that means, so I have not touched them. I am the only one in the family who has Uncle Tom’s seeds and I feel the great responsibility to carry on his legacy. I will be heartbroken if I fail. Can you please help?
Thank you for your time.” ~ Mandy
What a heartwarming story! As one of the “keepers” of Babci’s Christmas cactus and Aunt Julia’s iris, I understand completely the importance of passing down living family heirlooms. I hope the following advice will help you carry on Uncle Tom’s legacy. Without knowing what type of squash it is, summer or winter, I’ll give you advice for saving seeds of both. First of all, though, I’m hoping it is the only squash variety growing in your garden, otherwise the seed may not come “true.” I’ll assume that it is and go from there:
The key to saving seed from just about any crop is to be sure the fruit you save it from is fully mature. Years ago a friend had no luck germinating seeds he had saved from an exceptional green bell pepper. Unfortunately for him, peppers are immature when they are green; they ripen to any number of colors in the rainbow. Had he waited until the pepper had turned red, his luck may have been different. If Uncle Tom’s squash is one you’d eat fresh, like a zucchini or crookneck, let it get big. In other words, you want it to be bigger than the “single serving size” picked for the grocery store. As it gets bigger, its skin will harden somewhat and may even change color a bit as it ripens. At this point it is safe to pick. Slice it lengthwise and scoop out the seeds. Put them in a mesh sieve and run it under water to wash away any pulp. Carefully blot away moisture, then let them sit out in the air for several days to dry completely before putting them away for the winter. I keep all my seeds in envelopes within an airtight container at room temperature. Generally, squash seeds remain viable for four years.
If Uncle Tom’s squash is a type that you’d eat over the winter- say a butternut, hubbard, or acorn, I’d wait to pick them until the first fall frost threatens. Allow the fruit to “cure” in the sun for a week, then store them in a cool, dry spot until you are ready to use them. Cut them lengthwise and follow the directions above for washing, drying and storing the seeds.
Next week stay tuned for a discussion on squash cross-pollination.

Roberta McQuaid graduated from Stockbridge School of Agriculture at the University of Massachusetts, Amherst. For the last 18 years, she has held the position of staff horticulturalist at Old Sturbridge Village. She enjoys growing food, as well as flowers. Have a question for her? E-mail it to journalregister@turley.com with “Gardening Question” in the subject line.