Dating back to 7000 B. C., zucchini (Cucurbita pepo) is native to Central and South America. Sometimes called by the nickname “Italian Squash,” zucchini was brought to North America by its southern neighbours. Early European explorers introduced zucchini to Italy and other countries in Europe. Italians initially grew zucchini for their sweet, edible blossoms, later the hearty fruits had been experimented with producing the delectable dishes that resulted in zucchini being dubbed Italian squash. Up until the 20th Century, most Americans considered zucchini a treat reserved for eating on special occasions and were store-bought instead of grown in gardens.
Part of the summer squash family, zucchini is an superb source of manganese and vitamin C, a extremely excellent source of magnesium, vitamin A, potassium, calcium, iron, folate, copper, riboflavin, niacin, and phosphorous. Several of the nutrients have been shown to be useful for the prevention of atherosclerosis and diabetic heart disease. Summer squash’s magnesium has been shown to be useful for reducing the risk of heart attack and stroke. Together with the potassium in summer squash, magnesium is also useful for reducing high blood pressure. All summer squash are ideal diet foods – low in calories, sodium, fat-free, and supply a source of fiber. All parts of the zucchini are edible.
The best way to Grow
Zucchini is probably the best known of the summer squashes. It is a sort of narrow squash that resembles a cucumber in size and shape. It has smooth, thin skin that is either yellow or green in colour and could be striped or speckled. Its tender flesh is creamy white in colour and functions numerous seeds. Its edible flowers are usually used in French and Italian cooking.
Zucchini could be planted by direct seeding or by transplanting young plants that have been started indoors. Seed directly into the ground as soon as the soil reaches temperatures of 60F/16C. for vines. Fill the holes with compost and mound slightly. Plant seeds 1in/2.5cm deep.
Zucchini is a member of the Cucurbitaceae family members that includes cucumbers, melons, gourds, and squash, all especially sensitive to frost. Pick a sheltered spot, and prepare holes about 12in/30cm in diameter and 12in/30cm deep. Measuring from the centre, space the holes 36in/90cm apart for bush sorts, 6ft/1.8m apart for vines. To conserve space, squash could be trained over a sturdy trellis, in which case 2ft/60cm between plants is sufficient.
Zucchini grows greatest when exposed to 6-8 hours of direct sunlight each and every day. Regular watering is important for summer squash. Feed the plants with a high-potassium organic liquid feed to produce a higher yield. Thick mulch added right after planting will preserve moisture and keep the fruits from touching the ground where they are going to grow to be soiled and be exposed to insects and diseases.
Harvesting
The flavor of zucchini is very best when it really is less than six inches lengthy. They should be firm, but not difficult. Zucchini are prolific producers and regular harvesting will promote continued yield throughout the growing season. Harvest by cutting the stems from the plants gently with a paring knife. As they’re composed mainly of water, summer squashes dehydrate rapidly. Harvest just prior to cooking and maintain in the refrigerator in a perforated plastic bag until cooking. Don’t forget that squash blossoms are delicious to eat.
Small summer squashes are employed skin and all. Larger squash want their skin and seeds removed: slice lengthwise and scoop out the seeds having a spoon. Wash summer squash under cool running water and then cut off both ends. You’ll be able to then proceed to cut it into the desired size and shape for the specific recipe.
Within the kitchen, zucchini can be steamed, sauted, boiled, baked, fried, grilled, and stuffed. Some ideas contain: serve raw as an appetiser having a vegetable dip or salad dressing, grate and saut with thinly sliced garlic, add to breads, muffins, cakes, stews, casseroles, soups, sprinkle grated zucchini or other summer squash on salads or sandwiches. It can be preserved by canning, freezing, and drying.
Within the garden, some gardeners let the squashes ramble by means of the corn patch, where their sandpapery leaves deter raccoons. Excellent companion plants for zucchini are: corn, marjoram, and nasturtium. Don’t grow zucchini and Irish potatoes together as they’re incompatible.
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