Cucurbita pepo Yellow English Custard – a historic patisson with an antique look

Cucurbita pepo Yellow English Custard is a unique, old German pattypan with a fascinating history. This variety, originating from the Gatersleben gene bank and revived via the US, combines traditional selection with modern cultivation principles. The result is a beautifully shaped, dark yellow pattypan that stands out in both the kitchen and the garden thanks to its durability and distinctive appearance.

Characteristics of Yellow English Custard

Yellow English Custard stands out for its beautiful shape, durable fruits and antique charm:

• Beautifully shaped patisson, dark yellow in color

• Antique appearance, enhanced by natural greening caused by viruses

• Durable and sturdy, suitable for long-term storage

• Maturation time 80 days, early to mid-late harvest

• Shrub-shaped plants, compact and well-organized

This variety combines ornamental value with edible uses, making it an attractive choice for gardeners who want to grow historical and aesthetic pumpkins.

Culinary applications – versatile patisson

Yellow English Custard offers several possibilities in the kitchen:

• Harvested young, it can be used like courgette or light patisson in stir-fries, stews and casseroles

• Harvested ripe, ideal for stuffing or preparing as a main course or side dish

• Visually attractive, due to the unique antique appearance and dark yellow color

The combination of taste, durability and unique shape makes this variety particularly suitable for culinary applications and presentation.

Shrub-like growth – manageable and easy to maintain

Yellow English Custard grows in a bush form, which makes for compact and manageable plants:

• Limited tendrils, suitable for smaller gardens or raised beds

• Easy harvest, because the fruits remain easily accessible

• Good air circulation, which limits the risk of fungal diseases

This growth habit also makes the variety suitable for organic and sustainable cultivation, as it is less susceptible to diseases and easy to manage.

Maturation period of 80 days – early to mid-late harvest

With a ripening period of approximately 80 days, Yellow English Custard offers flexible harvesting options. Early harvesting produces young, edible berries, while later harvesting produces ripe patissons with maximum durability and an antique appearance. This makes the variety suitable for both home gardens and small commercial crops.

Cultivation advice and optimal growth

Yellow English Custard grows best in warm, well-drained soil. The seeds can be planted in two ways:

• Sow from the end of April, plant out after the last frost

• Sow directly from early May, as soon as the soil has warmed up sufficiently

Optimal germination occurs at 24–30°C. Seeds should preferably be placed pointed-side down or flat and kept slightly moist, but not wet. After germination, the young plants should be placed in a bright, cooler location.

Planting distance and space requirements

Yellow English Custard requires approximately 1 m² per plant, which provides ample space for bushy growth and fruit development. Its compact structure makes the variety suitable for smaller gardens or intensive cultivation.