The 'Spaghetti Femeli' zucchini variety is an early-maturing white-fruited type with a maturation period from germination to fruiting of 45-50 days. The plant has a bushy growth habit, forming cylindrical fruits of light cream or light yellow color, weighing from 0.7 to 1.6 kg. The internal structure of the flesh in mature fruits is fibrous, allowing the zucchini to be used as vegetable spaghetti, while young fruits have white, tender flesh. To prepare, mature zucchini is recommended to be submerged in boiling water for 30 minutes, then cut in half, seeds removed, and the fibrous flesh laid out on a dish.
Growing Spaghetti Femeli is possible both by seedlings and direct seeding. Seeds are sown at the end of April to early May for seedlings, which grow for 25–30 days, or directly into the soil after May 20, when the threat of frost has passed. For seedlings, use a light and breathable soil consisting of lowland peat, turf soil, manure, and perlite, with the addition of a biopreparation for disease protection. Sowing is done in containers with drainage, seeds are planted at a depth of 2 cm at a 45° angle, maintaining a temperature of about +25°C until germination, then reducing to +22°C during the day and +17–18°C at night.
Plant care includes regular but moderate watering, soil loosening after each watering or rain, as well as fertilization with mineral fertilizers after fruit set. To protect against fungal diseases, treatment with a Trichodermin solution is applied at planting. It is recommended to avoid organic fertilizers to prevent excessive leaf growth at the expense of fruiting. Harvest is collected regularly, starting with young fruits 10–12 cm long, which promotes the formation of new fruits. Zucchini should be stored in a dry room at a temperature of +2…+8°C, where healthy fruits can last for several months.
