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also called Korean zucchini or Korean courgette. Aehobak is an edible, green to yellow-green summer squash that has the shape of zucchini, but with thinner, smoother skin and more delicate flavor. Commonly used in Korean cuisine, this squash is very popular because the fruit's flesh is very dense and has a delicate soft texture. Fruit has a mild sweet flavor when harvested at about 5-8" long and the skin is still shiny. Although nearly all summer squashes are varieties of C. Pepo, Aehobak belongs to the species C. Moschata. Just like most of the other members of this species, Aehobak is vining variety reaching lengths 3 to 10 ft.
Maturity: Approx. 55-70 days
Germination Temperature 75-95 deg F
Planting season: Spring/Early summer
Squash prefers warm temperatures. Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1-ft. diameter mound 3-4" tall. Space mounds 3-4' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Train to climb a vertical support for better air circulation and ease of harvest or leave to sprawl on the ground.
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