Golden zucchini grown in the Netherlands for sale in a supermarket in Montpellier, France, in April 2013.Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets.Causes include stressed growing conditions, and cross pollination with ornamental squashes.The plant has three names in English, all of them meaning 'small marrow': zucchini (an Italian loanword), usually used in the plural form even when only one zucchina is meant, courgette (a French loanword), and baby marrow (South African English).[11] The feminine zucchina (plural: zucchine) is also found, and preferred by the Italian-language encyclopedia Treccani, which considers zucchino to be a Tuscan Dialect word.However, the varieties of green, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas.A 1928 report on vegetables grown in New York State treats 'Zucchini' as one among 60 cultivated varieties of C.A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor.It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés.Zucchini has a delicate flavor and can be found simply cooked with butter or olive oil and herbs, or in more complex dishes.When frying zucchini, it is recommended to pat down cut sections to make them drier, similarly to what may be done with eggplant, in order to keep the slices’ shape while cooking.In Bulgaria, zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill.In France, zucchini is a key ingredient in ratatouille, a stew of summer vegetable-fruits and vegetables prepared in olive oil and cooked for an extended time over low heat.In Greece, zucchini is usually fried, stewed or boiled with other fruits (often green chili peppers and eggplants).Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce.In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra, or with a mixture of rice, herbs, and occasionally minced meat.At home and in some restaurants, it is possible to eat the flowers, as well, deep-fried, known as fiori di zucca (cf.In Mexico, the flower (known as flor de calabaza) is often cooked in soups or used as a filling for quesadillas.In Russia, Ukraine and other CIS countries, zucchini usually is coated in flour or semolina and then fried or baked in vegetable oil, served with sour cream.The flowers are also used in a cold dish, where they are stuffed with a rice mix with various spices and nuts and stewed.Typical stuffings in the Middle Eastern family of dolma include rice, onions, tomato, and sometimes meat.Members of the plant family Cucurbitaceae, which includes zucchini / marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins.Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat.Dry weather or irregular watering can also favor the production of the toxin, which is not destroyed by cooking.[29] Investigators warned that gardeners should not save their own seeds, as reversion to forms containing more poisonous cucurbitacin might occur.One good way to control overabundance is to harvest the flowers, which are an expensive delicacy in markets because of the difficulty in storing and transporting them.Closely related to zucchini are Lebanese summer squash or kusa (not to be confused with cushaw), but they often are lighter green or even white.Various varieties of round zucchinis are grown in different countries under different names, such as "Tondo di Piacenza" in Italy, “Qarabaghli” in Malta[31] and "Ronde de Nice" in France.[33] White zucchini (summer squash) is sometimes seen as a mutation and can appear on the same plant as its green counterpart. .


zucchini, (Cucurbita pepo), also called courgette, variety of summer squash in the gourd family (Cucurbitaceae), grown for its edible fruits. .

The Squash Family

I invite you to subscribe to my Free Newsletter for exclusive tips on growing a healthy food garden.If you’re in the subtropics, this family grows with the least problems in spring to early summer and autumn through winter.In tropical climates, they grow most of the year but thrive during the dry rather than wet season, when they are hardest hit by fungal problems.Cucurbits are best suited to a full sun position with soil high in organic matter and good drainage.Most varieties of these vegetables require ample space in a garden bed, although a few suit large, deep containers.Ideally, choose a protected location away from strong (especially hot) winds which dry the large leaves out, causing moisture stress.Pumpkins, squash, melons, zucchini and cucumbers tend to take up a lot of personal space.Train cucumbers, rockmelons, chokos, luffa, gourds and small pumpkins or squash up a wall, fence or arbor.Growing these plants vertically also encourages good air circulation which helps minimise disease problems.These vegetables are all thirsty little suckers because they have big fruit to fill out and long vines and stems to grow!Zucchini, pumpkins, squash, melons, gourds and marrows vary in their length of time before harvest.For optimum health and a great harvest, you will need to keep up the moisture and nutrition during the entire growing season.Add extra compost or slow release plant food and liquid seaweed or worm ‘juice’ for trace elements every 3-4 weeks.I love experimenting with sowing seeds of different cultivars to find flavours and varieties that grow well in my climate.I’ve found they have a long harvest period and despite their tiny size, are heavy croppers with less pest and disease issues.Squash family vegetables typically have bright yellow male and female flowers.Planting flowers in your garden will encourage pollinators to help fertilise your Squash family crops so you enjoy a bigger harvest.Flowers also attract beneficial insects like fungus eating ladybirds who can help manage fungal disease problems for you.An interesting fact about pumpkins, cucumbers and marrows is that their SEEDS have greater nutritional value than the vegetable flesh!Food researchers found that baking at a lower temperature and for no longer than 20 minutes, prevents unfavourable changes in the fat structure of pumpkin seeds.This could be due to chemical use; a windy exposed microclimate; constant rain; lack of flowers or overhead sprinkler system.Hot days with low humidity promote more male flowers to develop rather than female.Nutrient deficiencies (calcium and boron) – can cause baby fruits to turn yellow and fall off.These include downy and powdery mildew, mosaic viruses, bacterial spot, wilt, and damping off.Pest insects include pumpkin beetle, 28 spotted ladybird (leaf eaters), aphids, spider mites, caterpillars and thrips.Please share and encourage your friends to join my free Newsletter for exclusive insights, tips and all future articles.You directly support my ability to continue bringing you original, inspiring and educational content to help benefit your health. .

Zucchini Name Meaning, Family History, Family Crest & Coats of Arms

An old walled city it dates back to early Roman times.In those ancient times only persons of rank, the podesta, clergy, city officials, army officers, artists, landowners were entered into the records.This web page shows only a small excerpt of our Zucchini research.Spelling variations of this family name include: Zucchi, Zucco, Zucca, Zucchelli, Zuchello, Zucchetti, Zucchini, Zucchino, Zuccoli, Zuccolin, Zucconi, Zuccon, Zuccalli, Zuccardo, Zuccotto, Zuccante, Zuccatti and many more. .

Cucumber family provides many favorite vegetables

Summer squash and zucchini vines are rather short and thick, and so are more bush-like than other commonly grown members of the family.Members of the cucumber family produce separate male and female flowers, but they both occur on the same plant.Short-vine, bushy summer squash plants are rather large – 24 to 36 inches across – so make sure you space them properly in the garden.The fruit is harvested immature while it is young and tender – your thumbnail should easily penetrate the rind.Allow the fruit to remain on the vine until fully matured when the rind is hard and you cannot penetrate it with your thumbnail.Examples of locally grown winter squash are pumpkin, butternut, acorn, Turk's turban and Hubbard.Tests conducted at LSU AgCenter research stations show substantial yield increases for trellised cucumbers as well as fewer disease problems and better quality fruits.With attractive green leaves that stay healthy all summer and large, bright yellow male flowers, it is good-looking enough to be used as an ornamental annual vine.When the gourd is mature and turns brown, the skin can be peeled away to reveal the most remarkable aspect of this plant – a tough network of fibers that make an excellent sponge. .

10 Summer Squash Varieties: Some You Know, Some You Don't

Long, with flattened sides, zucchini is a good average summer squash.The one thing to note about zucchini is that it grows absurdly big, like baseball-bat sized, and you might be tempted to get the biggest ones.You can find pattypan squash most commonly in yellow or light green colors, which taste pretty much the same.Crookneck falls on the tougher side of the summer squash spectrum and is also pretty bland.Plus: Get Victor Albisu’s Grilled Wild Boar with Summer Squash recipe.This type of summer squash is easily recognizable for its two-tone coloration: light green on the bottom and yellow on top.Pale, speckled green, a little more bulbous than zucchini but with the same basic shape, cousa is an excellent squash most often found in Middle Eastern cuisines.The main reason to opt for these over other squash is for stuffing: lop off the top and use a spoon to dig out the insides and you’ll have, basically, a healthy bread bowl for soup.Sometimes the word “calabacita” – which just means small squash – refers to this specific type.It can be either spherical or shaped roughly like the cousa squash, and typically either light or dark green.Typically spherical and a speckled light green, the gourmet globe is a French heirloom squash.This is a weird one: pale green, perfectly smooth, and shaped like a large beefsteak tomato.It dries out, the skin is cracked away, and the inside is revealed as a latticed, scratchy object that’s well-suited for scrubbing. .

The Cucurbit: All About Cucumbers, Squash, Zucchini, Melons and

Many are edible, some folks even delight in devouring their flowers, and plant breeders have been so tangled in the tendrils of genetic variability that they’ve created viny versions with wart-covered fruit and others with super-sweet flesh.Members of the family Cucurbitaceae are native in most countries, but the earliest records of people dining on these vegetables comes from Mexico where caches of squash seeds more than 9,000 years old have been found.Egyptian tombs suggest pharaohs served melons at their meals, and today African food markets display many forms of cucurbits.These nutritious vegetables are high in fiber, and deeper orange flesh color usually indicates larger amounts of beta carotene, providing more vitamin A.Jere Gettle, founder of Baker Creek Heirloom Seeds in Mansfield, Missouri, likes ‘White,’ ‘Yellow’ and ‘Bennings Green Tint’ scallops.Another perennial favorite of his customers is ‘Zucchino Rampicante,’ an Italian heirloom that grows to 15 inches with a flat bulb at the bottom.Josh Kirschenbaum, product development director at Territorial Seeds in Cottage Grove, Oregon, recommends ‘Cavili,’ an early maturing bush summer squash that doesn’t require bees for pollination.Winter squashes take longer to mature than their summer cousins, and we wait to harvest ours until the skins are too tough for my thumbnail to penetrate easily.Last year, one of Gettle’s customers grew a 54-pound ‘Long of Naples,’ a butternut type that starts out green and turns tan in storage.“They’re a little longer than a cucumber and have beautiful leaves and flowers as well as gorgeous orange fruit with bright red seeds inside when they burst open.”.Babcock’s favorite watermelon is ‘Blacktail Mountain,’ an excellent variety for northern gardeners requiring only 70 to 75 days to mature.Kirschenbaum treats gourds like winter squash, but he says the vines can be a little more voracious, and he advises gardeners to wait until the shells are hard before harvesting them.For pickling, Kirschenbaum favors ‘Rocky,’ a flavorful and productive, smooth-skinned cucumber with no spines, and ‘Agnes,’ a crisp gherkin type that produces a huge crop in a short time.Babcock recommends ‘Poona Kheera,’ an unusual cucumber from India that matures into what looks like a large russet potato.“Tender, crisp and delicious, smooth-skinned fruits turn from white to golden yellow to russet brown and may be eaten at any stage, skin and all,” she says.“All three have very tender skin when you pick them small,” he says, “and they’re great to eat like an apple.” ‘Japanese Long’ is popular with his market growers because it produces lots of dark green, sweet, burpless fruit.We dig a hole the size of a bushel basket for each plant, fill it with well-rotted manure or compost, add a handful of bone meal as a slow-release fertilizer and top it with a mound of soil.Kirschenbaum throws a handful or two of worm compost, chicken manure and fish fertilizer into each hole when he sets out his transplants.Robison and I protect our transplants from cold winds and low temperatures with cloches of plastic milk jugs with the bottom cut out.Squash and other cucurbits need a steady supply of water, but to avoid mildew, it’s best given early in the morning and by drip irrigation or bottom-watering.Toward the end of summer, we remove all flowers and prune off the fuzzy growing tips to focus all the squash, melon or pumpkin plants’ energy into developing fruit.After curing them in our greenhouse for a couple of weeks, we move them indoors to a cool, well-ventilated room where the temperature remains below 50 degrees all winter.Surely I can seed ‘Cheyenne Bush’ pumpkin in a barrel on the deck, steer ‘Jelly’ melon onto the lawn, settle ‘Long of Naples’ on the compost heap and train ‘Poona Khera’ cucumbers up a trellis.Margaret Haapoja spends wintertime dreaming of new additions to her spring squash garden at her home in Bovey, Minnesota. .

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