Kamokamo (Kumikumi) | Cucurbita pepo
Kamokamo (Kumikumi) is a heavily ribbed, speckled green squash native to New Zealand, commonly used in Māori cuisine and known for its mild, nutty flavor.
Light: Kamokamo requires full sun, receiving at least 6 hours of sunlight daily.
Water: Kamokamo requires consistent watering, particularly at the base of the plant, to ensure optimal growth and fruit yield.
Soil: Kamokamo requires well-drained soil enriched with compost or organic fertilizers.
Benefits: Kamokamo is a nutritious, fiber-rich squash that supports digestive health and provides essential vitamins and minerals.
Pot size: TBA
Kamokamo (Kumikumi) is a heavily ribbed, speckled green squash native to New Zealand, commonly used in Māori cuisine and known for its mild, nutty flavor.
Light: Kamokamo requires full sun, receiving at least 6 hours of sunlight daily.
Water: Kamokamo requires consistent watering, particularly at the base of the plant, to ensure optimal growth and fruit yield.
Soil: Kamokamo requires well-drained soil enriched with compost or organic fertilizers.
Benefits: Kamokamo is a nutritious, fiber-rich squash that supports digestive health and provides essential vitamins and minerals.
Pot size: TBA
Kamokamo (Kumikumi) is a heavily ribbed, speckled green squash native to New Zealand, commonly used in Māori cuisine and known for its mild, nutty flavor.
Light: Kamokamo requires full sun, receiving at least 6 hours of sunlight daily.
Water: Kamokamo requires consistent watering, particularly at the base of the plant, to ensure optimal growth and fruit yield.
Soil: Kamokamo requires well-drained soil enriched with compost or organic fertilizers.
Benefits: Kamokamo is a nutritious, fiber-rich squash that supports digestive health and provides essential vitamins and minerals.
Pot size: TBA
