The zucchini (Cucurbita pepo subsp. pepo convar giromontiina) – also called Zucchetti in German-speaking countries – belongs to cucurbitaceae botanically. They come from Europe, where the original forms appeared at the end of the 17th century.
If you are looking for something, you will notice that there is zucchini in very different variations. In general, darker and dark green shapes are usually offered commercially. But there are also white, yellow, cream green, dark green or even striped fruits. Elongated, even round shapes are also known. Anyone who sows zucchini from available semen seeds will be surprised by the variety of zucchini varieties.
Location, planting and planting zucchini.
Young Zucchinipflänzchen’s breeding should begin as soon as possible in early May. Sow two to three seeds in a pot with a diameter of approximately 8-10 cm (approximately 1 cm deep) or place a seed in a spring pot, as shown in the video when growing cucumbers.
Place the seed pots on a warm windowsill or in a greenhouse and keep them well moisturized. The germination temperature in Freland must be at least 15 degrees. The best way to germinate relatively large and coarse-shell seeds in sufficient humidity and temperatures of 25 degrees. Germination time is 10 to 15 days.
In order for the zucchini to grow well, the location in the garden must be changed every year. Zucchini should be planted again in the same place after at least four years. Definitely enough space! Ideal planting distance every 2 – 3 meters per plant and no more (see also diseases)!
Care, fertilization and rotation of zucchini.
Young plants are very susceptible to frost and should only be planted in the garden after the “frozen saints.” The ideal planting temperatures are when the ground level is reached at least 15 degrees Celsius. They need a lot of heat and like a protected place. In late frosts, a garden fleece can be used to protect against the cold.
Plants love a soil rich in nutrients and rich in humus. Compost and mulch cover are an advantage. Quilting refers to covering small or large areas of the soil with organic materials. During flowering, zucchini, such as cucumbers, are relatively sensitive to salt, so it is better to fertilize them before or after or incorporate an organic storage fertilizer in the soil at the beginning of the planting season.
Zucchini needs relatively much water in the summer and, therefore, should be poured abundantly. We recommend rainwater from the rainwater barrel. In order for plants to thrive well, the soil must always be kept uniformly moist.
Diseases and pests
The leaves are often attacked by dusty mildew, a fungal disease. Mold-affected leaves should be removed immediately if possible. In order for the vegetable plant to grow optimally, it is advisable to place the individual young plants at a sufficient planting distance, which always means every two, better three meters per plant. Each floor needs at least one and a half or two square meters of space.
Zucchetti can be eaten raw, cooked, grilled or fried. The very large yellow flower is suitable for consumption and is considered a delicacy. Zucchini contains, like cucumbers or pumpkins, a lot of water. They are very low in calories, contain many vitamins and are easily digestible.
Whether as summer ratatouille, as zucchini (sauce) with yogurt or cottage cheese and herbs as a starter or light dinner, or very briefly in steamed olive oil such as zucchini, zucchini can be prepared in many ways and in summer cooking to none Missing case
Zucchini are harvested in a length of 10 to 20 cm, they give tender and delicious vegetables. If you let them grow, they can reach a considerable size. Such large zucchini are often filled with different ingredients and baked in the oven with some cheese.
Large zucchini are like long-lasting pumpkins. Smaller zucchini should be stored for up to 12 days in a city protected from the cooler sun. Zucchini are not in the fridge, as are eggplants, peppers, tomatoes and squash. Avoid the immediate proximity of tomatoes or apples, since the separated ethylene gas matures them faster. By the way, this applies to almost all vegetables and also to many fresh fruits and flowers.
Did you know?
The bitter-tasting zucchini should be discarded and not eaten. The bitter taste is caused by poisonous bitter substances, which are not destroyed when cooking. Especially zucchini plants, which have germinated in compost or elsewhere in the garden, should not be left standing and, of course, should not be harvested.
But also native seed plants may contain a higher content of these poisonous cucurbitacins when crossed with other pumpkin plants. These are not very digestible to humans and can attack the stomach and intestinal mucosa. For this reason, it is better to always use seeds from the seed trade for cultivation.
Zucchini – indispensable summer vegetables
Zucchini are during the summer months a very suitable vegetable for growing in the garden or in the raised bed. With good care, they deliver smaller tender zucchini without stopping almost every two or three days, which are cut very finely as an addition to the very tasty salad.
If you let the zucchini rest a little more, they are full of really great vegetables and can be filled arbitrarily. With a little imagination, you can also create your own version of a stuffed zucchini. If not, there are enough recipes on the net!