Zucchini belongs to the Cucurbita pepo species. Pepo squash is one of the five most commonly cultivated of the 27 known Cucurbita species. They belong to the Cucurbitaceae family and the Cucurbiteae tribe. A number of varieties within this species are runners, like most zucchini. Leaves and stems bearing hairs become prickly spines. The leaves, often deeply indented, are also characterized by angular lobes. The fruit stalk is characterized by very pronounced divisions - from 5 to 8, and sometimes more - and generally does not widen at the point of insertion on the fruit. These divisions often continue on the fruit, with ribs or different coloring. Seeds are variable in appearance, but always margined and rarely as large as those of maxima varieties.
Depending on the variety, zucchini become rounder or cylindrical, and take on different colors: light green, dark green, white, yellow skin and flesh close to creamy white. Raw or cooked, in salads, gratins, soups or pan-fried, zucchini can be enjoyed in a variety of ways. The flowers, before the fruits form, are delicious in fritters. All our zucchini seeds in sachets are organic, free of rights and reproducible.
Sowing advice: 2 to 3 weeks before transplanting, from March to May, sow zucchini seeds in pots of 2 to 3 seeds, keeping the substrate moist until the seeds emerge. Place seedlings under a light shelter at a temperature of between 18 and 20°C. Be careful not to sow zucchini seeds too early in the season, in which case the roots will become fibrous, making growth difficult in the garden. Transplant into the vegetable garden once the last frosts have passed. A few weeks in advance, prepare holes filled with compost or organic matter for the plants or seeds. Space them 1 to 2 m apart in all directions, depending on the variety of zucchini. Water regularly. From April to June, you can sow directly in the ground. All zucchinis are usually harvested before they reach full maturity, from May to October, and are successively replaced by new fruit.
Storage tip: When harvesting, cut as close to the stem as possible, rather than pulling the fruit off the plant. Some varieties can be stored for several months in a ventilated, dry place, at a temperature of between 10 and 12°C. Place zucchinis spaced out in crates, with their tails facing upwards. They can also be frozen or sterilized in jars after cooking.
