courgettes

Courgette, known as zucchini in North America, is the edible fruit of the Cucurbita pepo plant, a member of the gourd family. It is typically harvested when young and immature, while the flesh is tender and the seeds are small.

Courgettes are usually cylindrical, with smooth green skin, though yellow and striped varieties exist. They vary in length from 10 to 25 cm and are often eaten whole. The flesh is pale green and moist, with tiny, soft seeds when harvested young.

Originating in Europe in the early 20th century, courgettes were developed from Cucurbita pepo cultivars in Italy and are now grown worldwide. The term courgette is used in Britain and many Commonwealth countries; zucchini is the term used in North America.

Cultivation requires warm weather and full sun. They grow as annual vines or bush plants and prefer fertile, well-drained soil. Space plants a moderate distance apart, provide regular moisture, and harvest frequently to encourage further fruit set.

In the kitchen, courgettes can be eaten raw in salads or cooked by steaming, sautéing, grilling, roasting, or stuffing. They are popular in Mediterranean and Middle Eastern dishes and pair with herbs, garlic, cheese, and tomatoes.

Nutritionally, courgettes are low in calories and high in water, offering vitamin C, potassium, and dietary fiber. They keep for about a week in the refrigerator; store in a perforated bag to reduce moisture.

Common pests include aphids, cucumber beetles, and powdery mildew. Practices such as crop rotation, adequate spacing, and morning irrigation can reduce problems. Harvest when fruit is tender and before seeds harden.