Black Forest

Family: Cucurbitaceae Vegetable

Sink your senses into Black Forest’s velvety, deep-green skin that ripens to a near-black forest tone, promising a rich, sweet-squash flavor with a smooth, spoonable texture.

At maturity, each kabocha forms a compact, heavy-bodied shape with dense flesh that turns luxuriously creamy when roasted, while its naturally mellow sweetness shines in soups, purées, and hearty autumn sauces. Grow Black Forest for a dependable 95-day season and the kind of harvest that feels like a centerpiece—bold color outside, tender, golden interior within.

Light: Full SunMaturity: 95 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 25th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 9th
Harvest Begins	Aug 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Black Forest kabocha is built for transformation: roast it and you get a dense, creamy interior that turns purées silky without thinning out. Its mellow sweetness takes well to brown butter and sage—sweet enough to feel luxurious, earthy enough to stay savory.

Best Uses

roasted wedges with crisp edges and a custardy interior
velvety purée for soups and pasta sauces
thick fall soup that holds a spoon upright
autumn-style gratin or gratin-adjacent bake

Flavor Profile

sweet, mellow squash flavor dense, spoonable flesh creamy when roasted subtle earthy nuttiness

Kitchen Pairings

brown butter garlic sage thyme smoked paprika Greek yogurt

Frequently Asked Questions

What’s the most common disease issue with Black Forest pepper, and how do I fix it?

Black Forest peppers are commonly hit by blossom-end rot, which shows up as a dark, sunken spot on the bottom of fruit. Keep the soil evenly moist during fruit set and growth, and avoid letting containers or beds dry out and then flood. If it appears, remove affected fruit and mulch to stabilize moisture; a calcium-focused fertilizer or foliar calcium can help, but consistent watering is the key fix for new fruit.

How often should I water Black Forest peppers during their main growing phase (after flowering)?

During flowering and fruiting (around the main growth phase), water so the top 1 inch of soil stays slightly moist, not soggy—typically about 1–2 inches of water per week depending on heat and rainfall. In containers, check daily; water when the top 1/2 inch feels dry, aiming for deep soaking until excess drains. Uneven moisture is what triggers issues like blossom-end rot, so don’t let them swing between dry and saturated.

How can I tell when Black Forest peppers are ready to harvest?

Harvest Black Forest peppers at full size once they turn from green to dark purple/near-black and then continue toward their ripened, deep color. They should feel firm and glossy, and they should snap or cut off easily without tearing the plant. If you wait for full color, they’ll be sweeter and more flavorful, but you can pick earlier for a firmer, less sweet pepper.