VegetableSquash
Scallop Jaune Et Verte Squash
Scallop Jaune Et Verte is a bicolor summer squash that delivers both visual drama and culinary charm. These open-pollinated heirlooms produce uniquely scalloped fruit striped with pale cream-ivory and vibrant green, making them as striking on the plate as they are in the garden. Ready to harvest in 50-59 days, they thrive in zones 3-13 and spread across full-sun beds with a productive vigor that keeps you supplied through the warmest months. The tender, buttery flesh when young makes this cultivar equally at home grilled whole or steamed into delicate submission.
Photo © True Leaf Market
Growing Conditions
USDA Zone
3-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Organic Matter
Growth Stats
30 in
Height
TypeSpreading
Spacing
36
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
3-13
Size
30in H x ?in W
Growth
—
Care
High
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Highlights
The real magic here is the scalloped edges combined with those cream and green stripes, which create a summer squash that looks almost too beautiful to eat. Young fruit develops an exceptionally tender, buttery texture that makes it extraordinary for grilling or steaming whole. The plant is a heavy, consistent producer through summer, so one or two vines will give you far more than you expected, especially in containers or raised beds where you can manage the sprawl.
Common Uses
Scallop Jaune Et Verte excels as a young summer squash, harvested when the scalloped edges are still tender and the skin yields easily to a fingernail. Grilling showcases the fruit's natural shape and buttery interior beautifully, especially when halved lengthwise or sliced into rings. Steaming whole or in pieces produces a delicate, refined texture that works in simple preparations where the squash's own flavor can shine. The decorative appearance also makes these fruit striking in farmers market displays or on the dinner table, where their striped pattern draws immediate attention.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Direct Sow
Direct sow seeds 1 inch deep after the last frost date when soil temperature reaches 60°F or higher. Plant 2-3 seeds per hill and thin to the strongest seedling once vines establish. Germination occurs quickly in warm soil, typically within 7-10 days.
Harvesting
Begin harvesting when fruit reaches 4-6 inches in diameter and the scalloped edges remain tender enough to pierce easily with a fingernail. At this stage, the skin is pale cream and green, still thin-skinned and buttery. Harvest regularly every 2-3 days once production begins; frequent picking encourages continued flowering and fruiting through summer. Cut fruit from the vine with a short stem attached, or gently break from the vine by hand. Young, tender fruit offers the finest eating quality; larger specimens become tougher and more watery.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Cucurbita pepo
Family
Cucurbitaceae
Genus
Cucurbita
Growth Habit
Spreading
Native Status
L48 (NI)PR (I)CAN (W)
History & Origin
“Scallop Jaune Et Verte carries the name of its French heritage into modern gardens as an heirloom, open-pollinated cultivar that gardeners have saved and replanted for generations. Its lineage reaches back to the ornamental scallop squashes of European gardens, where the decorative form and practical harvests coexisted in the same fruit. The bicolor striping reflects careful selection over time, preserving not just the distinctive shape but also the visual appeal that makes these squashes stand apart from plain yellow or green varieties.”