Courgette Green Machine F1

Courgette Green Machine F1 is a non-running hybrid variety, selected for its productivity and reliability. It produces regular, cylindrical, 18 to 20 cm long,  medium to dark green fruits, with a shiny skin. Their tender and flavoursome flesh lends itself to a multitude of preparations: thinly sliced raw with a drizzle of olive oil, pan-fried, incorporated into ratatouilles, gratins or soups, or in many Mediterranean dishes. Its abundant and fragrant male flowers can also be prepared as fritters.

This 'Green Machine' variety has an open habit which facilitates harvest. It is characterised by good tolerance to powdery mildew as well as to several viruses (CMV, WMV, ZYMV). The early harvest begins approximately 45 days after sowing, provided the soil is well warmed.
Sow from March to June for a continuous harvest from July to November in a temperate climate.

NB: the F1 designation indicates that it is a first-generation hybrid, resulting from the cross-breeding of selected lines. This type of variety guarantees uniformity, yield and resistance, but does not allow the seeds to be saved for subsequent true-to-type sowing. Contrary to some misconceptions, an F1 hybrid has nothing to do with a GMO: it is the result of horticultural expertise aimed at combining the best qualities of its parents.

Culinary uses and nutritional value: the Green Machine F1 courgette is notable for its versatility in the kitchen and its nutritional qualities. Low in calories but rich in fibre, minerals (potassium, magnesium) and vitamins (notably A, C and B9), it fits perfectly into a balanced diet.
This vegetable is suited to quick cooking methods that preserve its delicate texture, such as sautéing or grilling, but also to slow-cooked preparations where it absorbs the surrounding flavours. It pairs harmoniously with tomatoes, peppers, aubergines, fresh herbs and Mediterranean spices.

Courgette Green Machine F1 belongs to the species Cucurbita pepo, a large group that includes most courgettes, patty pans and some pumpkins. Originating from the Americas and introduced to Europe in the 16th century, the courgette produces fruits that are harvested young, when the skin is thin and the flesh is still tender and low in seeds. Commonly, "summer squashes" refers to these varieties intended for immediate consumption, as opposed to "winter squashes", which can be stored for several months.

The harvest: pick regularly, when the fruits reach 18 to 20 cm and are still firm and shiny: this stimulates further fruiting and ensures an abundant and continuous production.

Storage: courgettes do not store well whole, but can be sliced and frozen for later use.

Gardener's tip: Place a tile or a small board under young fruits to avoid their direct contact with the soil. Mulching around the base helps retain moisture and limit water stress in summer. Like all courgettes, Green Machine F1 appreciates a fertile soil and regular watering, avoiding wetting the foliage to reduce the risk of powdery mildew.