Vegetable marrow

Vegetable Marrow

The Vegetable Marrow or simply Marrow is a type of summer squash that is native to North America. It is a member of the Cucurbitaceae family, which also includes cucumbers, melons, and pumpkins. The vegetable marrow is known for its elongated shape, smooth skin, and soft, edible flesh.

Description

The vegetable marrow is a fast-growing plant that typically reaches a length of 30 to 60 cm. The skin of the vegetable marrow is usually green, although some varieties may have yellow or white skin. The flesh is soft and creamy, with a mild, slightly sweet flavor. The seeds are small and soft, and are typically eaten along with the flesh.

Cultivation

Vegetable marrows are typically grown in the summer months, as they prefer warm temperatures and plenty of sunlight. They are usually sown in raised beds or in pots, and require well-drained soil. The plants are susceptible to a number of pests and diseases, including squash bugs, powdery mildew, and cucumber beetles.

Culinary Uses

Vegetable marrows are versatile in the kitchen and can be used in a variety of dishes. They can be sliced and grilled, stuffed and baked, or used in soups and stews. They are also commonly used in vegetable stir-fry dishes and can be pickled for long-term storage.

Nutritional Value

Vegetable marrows are low in calories and high in vitamin C, potassium, and dietary fiber. They also contain small amounts of vitamin B6, magnesium, and folate.

See Also

• Zucchini
• Cucumber
• Pumpkin
• Squash (plant)