Zucchini: cultivation and various properties


Zucchini are part of cucurbitacea. The same family includes other vegetables such as cucumber, pumpkin and other fruits such as melon and watermelon. This type of vegetable requires pollination, as the flowers on the same plant can be both male and female. From the male flower occurs the pollination of the female one, which subsequently ingests producing the fruit. Zucchini varieties are many and differ mainly in shape and, of course, in flavor.
The traditional Geneva zucchini is the elongated green color. Other varieties can be rounded, especially indicated for stuffed recipes, since it is sufficient to cut and empty them to obtain a perfect vegetable to be filled with a filling. Like other species of garden plants, courgettes are also produced from South America and imported around 1500 to the lands of Europe. Today it is one of the most popular vegetables on the tables of Italians in all seasons, as it is possible to easily find zucchini cultivated in a warm greenhouse to be eaten fresh during all months of the year.


Before trying to grow zucchini you need to decide where you want the transplant. Zucchini, in fact, can also be grown in pots, for example on the terrace, a trend that goes very fashion recently, being able to extract vegetables on balconies and in urban contexts where the available green is lacking. The choice of the container is of prime importance, as courgettes can occupy an area of 1 m x 1 m, under cultivation conditions in the field.
Therefore the jars will have to be deep enough and large, at least 50 cm in diameter, to get some small but very good fruit. The soil should be prepared in advance, making it soft and avoiding stagnation of water. For potted plants, it is important to check that there are in the underneath the pins for excess water spillage. In the garden, however, you have to work energetically to keep it deep, trying to break the toughest clods. An anticipated fertilization of a few weeks is perfect to absorb the necessary nutrients to the soil. You can then repeat the operation with a subsequent fertilizer at flowering time. Zucchini should be harvested just as the flower blossoms, trying not to make it rot on the plant. Collecting them regularly, however, stimulates the production of the plant.


Zucchini are a delicious and extremely valuable nutritional food. Most are made up of water and contain a good level of vitamin A and C. Potassium, calcium and phosphorus are also present, with a very low content of fat and calories. Zucchini is a very digestible food, which can be consumed by everyone and is very good for young children in the stages of childhood and growth. Younger people especially appreciate the zucchini flowers, better if pastured and fried. Of course, this type of cooking involves using some extra fat but the delicacy is assured. Zucchini can be prepared to steam, boiled, to enrich the sauces and to season the dough.

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