marrows

Marrows are the edible fruit of certain cucurbit plants, valued as a vegetable in many cuisines. In British English, the term commonly refers to either immature fruits harvested young for cooking, similar to courgettes (zucchini), or larger cultivars that are allowed to grow bigger before use. They belong to the Cucurbitaceae family, with common sources including varieties of Cucurbita pepo and related species. The fruit is typically pale green or yellow, with smooth skin, and can be straight or curved depending on cultivar and growing conditions.

Harvest and form: Marrows are usually picked while the flesh is tender and the rind is relatively soft. Some types are consumed when small; others are grown to a larger size and used for stews, stuffing, or roasting. The texture and flavor are mild, and the flesh remains pale and creamy when cooked. The skin is often edible if tender, though some cooks peel larger fruits.

Cultivation: Marrows are warm-season, frost-sensitive annuals that prefer full sun and fertile, well-drained soil. They require regular watering and good spacing to accommodate vigorous vines. Trellising can help maximize space in small gardens. Common pests include aphids and cucumber beetles, while powdery mildew can affect leaves in humid conditions. Harvest timing depends on the intended use and cultivar.

Culinary use and nutrition: Marrows have a gentle, mildly sweet flavor and soft texture when cooked. They are versatile in the kitchen, suitable for sautéing, steaming, roasting, stuffing, or inclusion in stews and casseroles. Nutritionally, they are low in calories and high in water content, providing some vitamin C, fiber, and minerals.

See also: courgette, zucchini, summer squash.