Sunday, October 16, 2011


Name: Cucurbita pepo
Dutch name: zucchini
Family: Cucurbitaceae
Other names used: (C. p. var. Melopepo)

Plant Description:
The zucchini belongs to the genus Cucurbita. The plant Cucurbita pepo L. Originally from North America and was introduced in the 16th century in Europe. Courgettes, which in other countries also called zucchini, come in different shapes and sizes. They are healthy, full of iron and are in many ways to prepare.Location:
Zucchini can be grown on all soil types, but if the plants have sufficient water available. This fruit-bearing vegetables such growth is best on warm, sunny places.Sowing and planting:
The seeds are very large and can easily be sown by hand. There is a high temperature of 20 ° C is required for a smooth and quick to obtain germination. After five days, the seeds come up. In most cases, directly sown in pots from 8 to 12 cm across. Push the seed 1.5 to 2 cm deep into the soil.Then slightly dampen it is sufficient, the water must not leak through the pot! Excess moisture could cause the germ to the burgeoning rot goes.After emergence, the temperature drop to 15-18 ° C. Depending on the season fluctuates the propagation period of two to four weeks.Transplanting is best done not too early, because zucchini is very sensitive to even slight frosts. May 20 without cover is a good date. If you used to replant, cover with a plastic sheet or small plastic tunnel.Fertilization:
During or just after the winter a good organic fertilizer run, for example 10 kg of manure per square meter. Before planting sprinkle a compound fertilizer, for example, 80 grams 10/12/18.During the harvest can still be a regular bijgemest 18/10/12 compound fertilizer at a rate of 30 grams per square meter every two weeks.Care tips:
You can also plant out courgettes on a strip of black plastic foil or anti-root cloth, such as strawberries. By the higher soil temperature, this early growth beneficial. The fruits are less soiled, leaves and fruits are less likely to rot.Pests and diseases:
Courgettes are relatively strong plants. In wet weather conditions can not be pollinated ovaries die and then be affected by botrytis (gray mold lint). Even healthy fruit can then be affected by contact with the diseased fruits. Avoid watering from above.From mid-August, we see we see on our pumpkins, courgettes and ornamental fruit round, white spots appear. This is a violation of powdery mildew or rot. The fungus grows on the outer leaf. It's just a fine layer of white substance on the leaves away. If the fungus is more advanced there are brown spots on the leaves and eventually the leaves die off completely.
When our plants get older, this is one of the first diseases to which they prey. If we let this mold our plants will be completely white, then they very quickly become obsolete and die. If this is what happens later in the year and our most mature pumpkins all this really is not much harm. But even we in the autumn some healthy vegetables like zucchini and ornamental crops we might do best to intervene.
There are fungicides on the market that work well can be used. Although it is easier. Sulfur powder is in fact a very good preventive measure against the powdery mildew. It is preventive use. So apply from the moment we first white circular spots or even seen it come up again as there is nothing to see, so beginning this month.Harvesting:
The growth rate of zucchini is normally 1 cm per day. Normally, the harvest begins 45 days after sowing on. Let the fruit be not too large, because this is at the expense of plant growth, but also the subsequent yield of fruit. Harvest the fruits when they are 15-20 cm long and you will get a much higher production. The skin is also less thick and hard.Store:
Courgettes are best stored at a temperature of 10 ° C to 13 ° C and a humidity of 90-95%.Recipe:
Serves 4Needed: 600 g zucchini, salt, 4 tablespoons olive oil 2 tablespoons lemon juice, pepper, 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano.
Wash zucchini and remove the stems. Cook the zucchini in its entirety in a little boiling salted water for about 7 minutes until just tender (they should still crisp). Let the zucchini in a colander drain and cut into slices not too large.Beat with a whisk the olive oil, lemon juice, pepper and salt into a vinaigrette. Pour over the zucchini and sprinkle the salad before serving with the oregano.Preparation time about 15 minutes.

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