Courgette

Courgette (Cucurbita pepo, vegetable marrow group) is a fast-growing summer squash producing an abundance of tender fruits in shades of dark green, light green, yellow, and round or cylindrical forms. Plants are typically compact and bushy, though some varieties trail slightly. They demand warm soil, full sun, and consistent moisture to perform at their best. Regular harvesting triggers continuous production throughout the growing period.

Growing

Start seeds indoors 4 weeks before planned outdoor transplanting date, sowing 3 cm deep in individual pots with 2–4 seeds each. Maintain a germination temperature of 23–25 °C; seeds germinate in 6–10 days. Thin to the strongest 1–2 seedlings per pot. Harden off gradually once nights stay above 10 °C. Transplant outdoors only when soil has reached at least 15 °C — seeds sown directly into cold soil will rot rather than germinate. Space plants 50–80 cm apart in rows 90–130 cm apart. Direct sowing into warm, well-prepared ground at 3 cm depth is possible once soil temperature is reliably above 15 °C.

Care

Water deeply and consistently, keeping soil evenly moist but not waterlogged; irregular watering causes poor fruit set. Apply a balanced fertiliser at transplanting, then switch to a potassium-rich feed once flowering begins to maximise fruit development. Remove any yellowing leaves at the base to improve airflow and reduce powdery mildew pressure. Hand-pollinate early-season flowers if pollinator activity is low: transfer pollen from a male flower (no swelling at base) to a female flower using a soft brush or by touching the centres together. No staking is needed for bush types.

Harvest

Begin harvesting when fruits reach 15–20 cm in length for classic zucchini types, or when round varieties are the size of a tennis ball. Skin should be glossy and tender enough to mark with a fingernail. Cut cleanly with a sharp knife, leaving a short stem attached. Check plants every 1–2 days during peak production — fruits left to grow large reduce overall yield and become seedy and coarse. Edible male flowers can be harvested at any time. The harvest window extends for approximately 60 days as long as picking continues.

In the kitchen

Slice thinly and sauté in olive oil with garlic, or shave lengthways with a peeler and eat raw in salads. Grill whole baby courgettes or halve and roast with herbs. Use in ratatouille, frittata, pasta, and soups. Stuff large fruits with rice, meat, or cheese and bake. The flowers can be stuffed with ricotta and fried in light batter, or scattered fresh over dishes.

Storing

Store unwashed courgettes in the refrigerator crisper drawer for up to 5–7 days. Avoid sealing in airtight bags, which promotes moisture and decay. For longer preservation, slice or dice and blanch for 3 minutes, then freeze for up to 3 months. Courgettes can also be preserved by pickling in vinegar brine or preserving as part of a relish or chutney.