Grafted Zucchini Kimber F1 plants - Cucurbita pepo

The 'Kimber F1' courgette is a very early hybrid variety, producing long, regular 25 cm (10in) courgettes, with a bright green colour. It has the peculiarity of being parthenocarpic, which means it produces even in the absence of pollinators. This variety is disease-resistant. Grafted plants are more vigorous and productive. The Courgette is an easy-to-grow vegetable plant that allows for abundant harvest. In cooking, it is often used cooked: sautéed, fried, in gratin, soup or stuffed, and of course, it is part of the ingredients of ratatouille. The Courgette can also be consumed raw, grated and mixed with other raw vegetables. The 'Kimber F1' plug plants are planted from April to July, after the last frost, for a harvest from July to October.

The Courgette (Cucurbita pepo) is a summer squash belonging to the Cucurbitaceae family, like other squashes (pumpkin, pattypan, butternut squash, acorn squash, scallop squash, and kabocha squash...). All of them are native to America and were introduced to Europe in the 16th century. Easily hybridising, squashes present a great diversity of colours (orange, green, red, yellow, black, or even blue), sizes, and shapes.

The Courgette is an annual plant, with an erect habit, offering beautiful yellow flowers from May to October. It is harvested immature, i.e., before its full development. Most varieties are non-vining, but there are a few vining varieties that spread on the ground and will need to be pinched. Courgettes can be round or long, usually green but sometimes yellow or white.

In cooking, Courgettes are often consumed cooked: sautéed, fried, in gratin, soups, or stuffed, and are of course part of the ingredients of ratatouille. Courgettes can also be consumed raw, grated and mixed with other raw vegetables.

These are fruit vegetables that need regular watering to give their best. They love heat and sun and appreciate sheltered places.

Harvest: It takes place from July to October, by cutting the fruits with pruning shears. Harvest the Courgettes when they are young and tender, without letting them grow too big (harvesting on average every 2 days during peak season). Regular harvest will promote the development of new fruits. You can also pick the male flowers (preferably in the morning) which can be eaten fried or stuffed. Male flowers, which will not produce fruits, appear on thin, long, non-swollen stems.

Storage: Courgettes can be stored for a few days at room temperature or in the bottom of the refrigerator, and for several months when cut into pieces and frozen.

Gardener's tip: Place a slate or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to humidity.