How to successfully grow zucchini

If of all the large Cucurbita species present in the vegetable garden, Cucurbita pepo is the most well-known and consumed, they undoubtedly owe it to zucchini. It is one of the most prolific fruit vegetables in the vegetable garden . Light or dark green, white or yellow, round or long, all summer long we enjoy these Cucurbitaceae. Easy to grow and very productive, zucchini is ideal for the vegetable gardens of beginner gardeners. It appreciates a sunny location in the garden.

Zucchini originates from Central America. In the Paleolithic period, the ancestor of the zucchini was already being harvested in the region of Mexico and Guatemala. It was "thanks" to the Spanish that it was introduced to Europe. It really came into being in the 18th century when the Italians decided to harvest this squash before it was ripe, resulting in the zucchini we know today.

The term "squash" comes from the Latin "cucurbita," which referred to a plant of the genus Lagenaria known today as "gourd." For zucchini, the suffix "-ette" is added to reflect its "small squash" nature.

Zucchini has a slightly sweet, subtle taste, which depending on the variety can have a nutty aftertaste.

Zucchini contains vitamins A and C, calcium, phosphorus, and iron. Like all unripe fruits, there's no nutritional value beyond their freshness and very low calorie content, which are already remarkable qualities.

Long zucchini: Climbing zucchini, Romanesco ribbed zucchini, Alberello di sarzana zucchini, Bianca di trieste zucchini, Genovese zucchini, Greyzini zucchini, Yellow zucchini, Lebanese white bush zucchini, Italian zucchini striato, Milan green zucchini, Non-running green zucchini from market gardeners. Round zucchini: Zucchini from Nice with round fruit, Zucchini tondo di piacenza.

• Difficulty level : 2/3
• Density : 1 plant/m² for non-running varieties and 1 plant/3 m² for running varieties.
• Life cycle : Annual.
• Mode of reproduction : Sexual.
• Weight per 1000 seeds : Approximately 96 to 203 grams.

• Climate zone and hardiness : Zucchini likes warm and temperate climates.
• Soil type : Loose, fresh, light humus-rich soil.
• pH : Neutral.
• Moisture : Well-drained soil.
• Exposure : Sunny
• Temperature : Zucchini likes warmth and will not like it if temperatures during cultivation drop below 12°C.
• Frost resistance : Zucchini is not at all resistant to cold and will die at the first frost.

• Soil preparation : It is recommended to add compost before planting and to loosen the soil well before sowing.
  
• Transplanting : Transplant the potted plants into the ground as soon as there is no longer any risk of frost, i.e. around mid-May.
• Watering :
  • Frequency: Weekly waterings.
  • Quantity: Moderate watering (approximately 15 mm per watering). Never water the leaves.
  • Period: In dry season.
• Tools : Watering can, hoe or hoe.
• Hoeing / weeding / ridging / mulching : It is recommended to carry out two hoeings* at two-week intervals and then to lay down mulch for the rest of the production.
• Winter protection : Zucchini is not grown in winter and therefore does not require winter protection.
• Harvest period : About 2 months after sowing, you can harvest every two days to keep the plants producing fruit.
• Part of the plant : The flowers and fruits of the zucchini are eaten.
• Stage : Zucchini are fruits that are harvested immature, ideally when the seeds are not yet fully formed in the fruit. The flowers are harvested in the morning once they have opened.

Courgettes can be pruned when the plants have 4 or 5 leaves, by pinching above the 2nd leaf. Afterwards, simply pinch the 2-leaf stem above each fruit and remove the young shoots. This way, you can keep only 2 to 3 large fruits per plant or 5 to 6 small fruits per plant.

• Method: Cut the stem with a knife without damaging it or tearing it off, then store in a cool place.
• Duration: Zucchini can only be kept for a few days.

• Culinary : Zucchini and pesto tart is one of the many examples of recipes to cook with zucchini. Depending on the extremely variable harvest stage, ranging from the flower to the very young fruit, to the young fruit and finally to the almost ripe fruit, the possibilities for cooking them vary: raw in salads, barely steamed, sautéed plain or in a side dish, reduced to soup, purée or ratatouille. The flowers are eaten fried, stuffed or in fritters.
  

It happens that the zucchini plant, even if it is well developed, does not form fruit. This is a common problem encountered in many plants of the Cucurbitaceae family. Two explanations for this problem. This can come from excessive heat. Sometimes the flowers borne by the feet are only male flowers (female flowers are differentiated by the presence of a swelling at the base, resembling a very young fruit). Indeed, high temperatures affect the formation of female flowers and the quality of the pollen of the male flowers. Despite the presence of pollinating insects, there is therefore no fruit. It is therefore necessary to protect the plants with good mulch, or the installation of shade in case of excessive heat. The second possibility is a lack of pollination. If the garden does not contain enough pollinating insects then pollination and therefore fruiting will not take place. The solution is to attract pollinators near crops by sowing flower mixes or other honey-producing vegetable species.