Zucchini CULINARY

The Zucchini variety "Culinary" is an early-maturing vegetable with a maturation period of 45 to 50 days. The fruits have an oval or cylindrical shape, reach a mass of up to 1 kg, and are covered with a smooth white-cream skin. A feature of this variety is the fibrous flesh, which breaks down into thin threads resembling spaghetti during culinary processing, giving dishes an original texture and appealing appearance. The flesh is sweet and has excellent taste qualities, making this zucchini versatile for various culinary purposes.

The plant is climbing with large green leaves and is easy to grow. The variety is suitable for growing both by seedling method and direct sowing in the ground. Seedlings are sown in April, and transplanting to open ground is done in May-June, when the threat of frost has passed and the soil has warmed up to 16 degrees. When sowing in the ground, seeds are sown at the end of May - beginning of June, usually in nests of 3-4 pieces at a depth of 4-6 cm. The seedling method allows obtaining a harvest 10-15 days earlier.

The culinary application of the zucchini "Culinary" is diverse: it is used for making zucchini caviar, casseroles, side dishes, and other dishes. To achieve the effect of vegetable spaghetti, the whole zucchini is placed in boiling water for 30 minutes, then cut, seeds are removed, and the flesh is laid out as spaghetti on a dish. This variety is excellent for those who value original and healthy vegetable dishes with tender vitamin flesh.