How to grow thorny squash: all the tips for the cultivation of chayote, from planting to harvest, without forgetting irrigation and care.
There are those who call youthorny pumpkin and whocentenary pumpkin, still those who call it Mexican zucchini, thorny courgette, wolf's tongue, thorny eggplant, American aubergine,chayote or spiny potato; there are many names given to the species Sechium edule belonging tobotanical familyof theCucurbits.
Growing thorny gourd is very simple, even for beginners. Therethorny pumpkinit is native to South America and is more easily cultivated in the coastal areas and on the islands. The fruits have an ovoid shape and can reach a length of 15 cm; the color varies according to the ripeness, from dark green (with unripe fruit) to yellowish when thechayoteit is mature.
How to grow thorny squash
Forgrow thorny squashit is enough to get an untreated fruit, which, as soon as it has released the leaf bud, must be bury halfway. The ideal period for cultivate chayoteit's spring.
The crop should be watered infrequently to avoid seed rot and mold. To escape the water stagnation caused by spring rains, it is advisable to plant the seed in pots for the germination period, planting can take place when the seedling has reached 30-40 cm.
For thecultivation of chayoteit will be necessary to arrange some supports, this plant can reach 10 meters in extension! For thecultivationit is advisable to use a soil rich in organic substance, alternatively it is advisable to fertilize with manure. When the plant is adult, it will need to be watered frequently.
Flowering begins during the summer and the fruits will be harvested between October and November. The fruits can be stored in a cool, dry place and eaten until the following spring.
As this is a plant native to Latin America, with the first cold weather, it will tend to dry out ... do not worry! Part of the root will remain alive and then sprout again in spring so that the same cultivation it can go on for several years.
The thorny pumpkin in the kitchen
Thechayoteit is edible as well as its leaves and roots which at the end of the spring season can be treated like asparagus and therefore also preserved in oil or vinegar. Thechayote in the kitchen, is used like the classic courgettes: it can be fried and seasoned with salt, stewed, boiled or steamed and then dressed like the more traditional salad.
The knowledge of the vegetable is sweet, which is why it can be enriched with lemon or the more delicate apple vinegar. Therethorny courgetteit can be toasted and served as a side dish for meat dishes, especially red ones. Given its sweet taste, there are those who serve itthorny courgetteaccompanied with sweet and sour sauce or who even makes it candied to enrich cakes and desserts.
Tips in the kitchen
To clean the thorny gourds, wear gloves: this fruit is rich in a viscous substance that can be annoying to the touch.
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