I brought in a crookneck squash to the nursery and explained how half of the squash that started on my plant this season seemed fine, but then the ends turned mushy and completely decayed. Last year, I thought it might be the ants that were enjoying my squash. This year I don't have any ants that I can see. Do you have any thoughts on what is happening?
Summer squash softening and rotting is usually from one of two things. Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.
Do a little poking around down in the soil to check soil moisture. Make sure that it's soaked deeply (8-12 inches) when you do water, then allow the soil to dry slightly before soaking it well again.
To check that, dig down 3 or 4 inches and feel the soil at that depth. There should still be moisture down there (if there isn't, you need to be watering more often), but there should also be some significant dryness as well.
There should be enough moisture to hold it together, but it should be on the verge of being too dry to stick together.
One thing that I've found helps this is to put a 2- to 3-inch-deep mulch layer on top of the ground around your plants. It should be a coarse, fluffy material like chopped leaves, straw, wood chips or cedar mulch.
It helps cut down moisture loss from evaporation so you don't have to water as often, which means you probably will have to adjust your watering schedule.
In addition to evening out soil moisture, it helps to prevent weeds in the garden and moderates soil and root temperatures.
The second possibility is squash bugs. If they become numerous enough, they can begin feeding on the fruit, resulting in soft fruit.
However, they're also causing lots of damage to the plant itself, which is what clues most people in to the problem well before the fruit starts looking like this.
What is the best fertilizer to use on rhubarb, and when should it be put on the plant? My mother always said chicken manure was best, and I used to get it from a couple who raised chickens. They have since moved and I have been buying regular manure, but this past year the plant did not do as well as in previous years.
— Donna
The primary nutrient your rhubarb needs is nitrogen. You can do it organically like you have been with the chicken manure.
If that's what you'd like to stay with, there are several commercial products on the market. If you want to consider a commercial fertilizer, choose a high-nitrogen, slow-release product. Depending on the formulation, one of these will give a nice, even fertilizing to the plant for six to 12 weeks.
I like to do most fertilizing in the spring when the plant starts to push out new growth and you have water available to soak things in after applying it.
Depending on the age of your plants, it may be time for you to consider digging them up and dividing them. Older plants often start to peter out over time, and dividing gives them a new lease on life.
It's a bit early, I think, to do that; wait until mid- to late October. Dig up the plant and cut the clump into several smaller pieces. Rework the soil by mixing in some compost or soil pep and replant them, spacing them out so they have room to grow.
It may cut down on your harvest a bit next year, but it's worth doing in the long run.
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Dennis Hill is the nursery manager at Bookcliff Gardens, bookcliffgardens.com. Send questions to Bookcliff Gardens, 755 26 Road, Grand Junction 81506; or email info@bookcliffgardens.com.
FAQs
A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.
Why is my squash squishy? ›
Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.
Is squash supposed to be squishy? ›
They should have vibrant, glossy skins and be firm to the touch – soft spots are a sign of rot. Avoid buying summer squash that are particularly long or thick. They're often bland, with a spongy, seedy, and watery texture.
How to make squash not soggy? ›
Nearly all restaurants over-cook it, meaning it is mushy. I cook until just tender but still has a slight crunch. To prevent a soggy mess when cooking zucchini, I make sure to cook it on a high heat so that the water evaporates quickly. I also make sure to slice it thinly so that it cooks evenly.
How to know when squash has gone bad? ›
Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.
Why is my squash watery? ›
When picked immature they are usually watery and poor in flavor. Flavor is also better after some cold weather, but remember they are not frost-hardy.
Is squash supposed to be mushy? ›
Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed. What's more, it can differ based on how you're roasting, too.
What are the signs of toxic squash? ›
The most common symptoms associated with toxic squash syndrome include diarrhea, vomiting, and abdominal pain. In extreme cases, toxic squash syndrome has caused swelling in the liver, gallbladder, kidney, and pancreas.
What is causing my squash to rot? ›
Uneven watering.
Allowing your garden to dry out too long before watering increase the likelihood of blossom end rot occurring. On the other hand, overwatering can also create problems. Feel your soil, and get on a regular watering schedule, factoring in rainfall.
Is it OK if zucchini is squishy? ›
Soft spots - When inspecting whole zucchini, if you find any soft spots that easily indent or feel squishy, this is a sign that it has begun to rot inside. Zucchini should feel firm to the touch with moderate resistance.
Summer squash with rotten ends and fuzzy growth caused by choanephora rot. White, then purplish-black fungal growth, covers the flowers. The blossom end of the squash is soft, rotted and covered with fluffy purplish-black fungal growth.
What do overwatered squash look like? ›
Your Squash Is Overwatered
To decipher whether your squash plant is overwatered as opposed to underwatered, look at the leaves and soil. Overwatered plants will have yellow, droopy leaves and wet soil.
Is squash still good if soft? ›
Squishy texture. When you cut the squash open and the flesh inside is spongy, soft, or slimy with rotten spots, it's a clear sign it's spoiled and should be tossed.
Why is my squash soggy? ›
Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.
Can you eat squash that is spongy? ›
When you cut the squash open and the flesh inside is spongy, soft, or slimy with rotten spots, it's a clear sign it's spoiled and should be tossed.
Why is my cooked squash mushy? ›
Not Using the Right Cooking Technique
Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.
How to tell if squash is ripe? ›
To check your squash for ripeness, press your thumbnail against the rind. If your thumbnail easily pokes through then the squash is not fully ripe yet. If your thumbnail cannot break through the rind and leaves only a dent at the most, then it is ready to harvest and to eat or put into storage.
