Zucchini Miranda - seeds - Cucurbita pepo

The 'Miranda' Oil Squash is a variety of Cucurbita pepo, a species that includes a wide variety of squashes in terms of shape, colour, and uses. This particular variety is grown not for its flesh, but for its pumpkin seeds. Without the usual husk around the seeds, they are ready for all the delicious uses of pumpkin seeds: fresh, roasted, in salads, in bread, or for the oil they contain in large quantities. The seeds and oil are highly nutritious. The compact and bushy plant produces 3 to 4 ribbed fruits which are initially green before turning orange. The flesh is thick and orange, and the plump seeds are olive green. This squash is sown directly in the ground in mid-May for a harvest in late September or early October. Choose a warm and sunny location for its cultivation. The plants need to be regularly watered and fed to develop properly.

The seeds and oil are rich in selenium, as well as vitamins B and A. They are very beneficial for the bladder, kidneys, and prostate, and are also rich in vitamins B1, B2, B6, C, D, and E, as well as trace elements (iron, fluorine, iodine, calcium, copper, magnesium, manganese, phosphorus).

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us an astonishing variety of shapes, colours and sizes because they hybridise easily. That's why there are so many varieties. Winter squash refers to all kinds of pumpkins, potimarrons, and butternut squashes with tough skin and delicately sweet flesh. Summer squash or courgettes refers to the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.
All of them originate from America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century. They are generally trailing and cling to any support with the help of their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), which looks like a baby fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters. There are many ways to consume squashes and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes are popular in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

Harvest: Squashes should preferably be harvested when ripe unless there is a risk of rotting. In which case, they can finish ripening indoors. Courgettes are harvested young and fresh, still immature. All of them must be handled with care and remain free from any cuts or bruises.

Storage: Zucchinis can be cut into pieces and frozen. Their delicate skin is not suitable for storage otherwise. Winter squashes with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate or tile under the fruit so that it will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They particularly like slightly moist soils. Remember to mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Grow your squashes with alliums (such as chives, onions, or shallots) or with legumes such as beans or peas. On the other hand, growing squash and cucumber together may be detrimental to both parties.