How to Grow Courgettes!

You know it's a funny old world. I got a notification from my Publishers Ezine Articles.com this morning giving me statistics on my top 3 viewed Aricles of all time and guess what - this really blew me away - top of the heap was an Article I wrote some years ago on "How to Grow Courgettes" - of all things!!! I had forgotten all about this one but it seems popular as 8590 people have viewed it.

So for old times sake and just for you here it is again in all its glory!

How to Grow Courgettes!

Courgettes are a firm fleshy vegetable, which has grown in popularity over the years. It is in the gaud section of the cucumber family, which includes marrows, squashes and pumpkins. Courgettes are an easy crop to grow; children are fascinated with their flowers and excited by the crops rapid growth. Plants like these kindle interest in gardening at an early age which gives hope for the future, for once the passion for growing plants and good quality home grown foods has been kindled, it generally continues throughout a person's life.

Courgettes are best eaten soon after harvesting them when they are fresh and at the peak of their flavour. In cooking, courgettes can be boiled, steamed, baked, fried, grilled and roasted. They have a delicate flavour so can be cooked with herbs to add variety.

Soil Preparation

Courgettes prefer heavier soils; they do best in positions where there is shelter from cold winds and they must have a sunny site. When preparing the ground, add plenty of manure and compost where the plants are to grow. Begin by digging a trench 4 in. (101mm) deep put in the manure then dig another putting the soil from this into the first trench. This will form a ridge; the courgettes can be planted into the ridges, 3 ft. (90cm) apart.

Sowing Under Cover

Sow the seed mid March through to late May putting two seeds into the pot ½ in. (12mm) deep, at a temperature of 65 to 70 deg F. (18 to 21 deg C.) the weaker one can be removed if they both germinate. Harden off the young plants by putting the first sowing into cold frames at the end of May. Plant them out after about two or three weeks along the ridges when the chance of frost has passed.

Sowing Direct

Sowing direst into the ground where they are to grow sowing two seeds per station, this can be done in mid May until early June at about 3 ft. (90cm) apart. When the seeds have germinated they can be thinned out removing the less vigorous seedling.

Planting

Water the pots well before planting out. Avoid holding the plants by their stems as they are easily bruised causing them irreparable damage. If the weather is cool cover each plant with a cloche for the first week to give them a little warmth and protection. One of the best methods I find is to use a half of a clear plastic 5 litre mineral bottle. Cut into half, the bottle makes two excellent cloches. The top half, whilst giving protection also allows air and moisture through the neck of the bottle onto the plants. To prevent flying insects entering through the neck, I secure a small piece of fleece with an elastic band.

General care

Courgettes require plenty of water so that they are able to grow and fully develop, soak the roots thoroughly and regularly. For extra protection against the surface roots from drying out, grass clippings can be used as mulch. They are generally trouble free if the summer is a good one, however slugs can sometimes be a problem; to be on the safe side, position a few slug traps around the base of the plants. Cold conditions could restrict the activity of pollinating insects and so the fruits may fail to set. Should this happen it may be necessary to assist with pollination by removing a male flower and gently brush it against the female flowers, which can be distinguished from those of the male, by the slight swelling behind the flower.

Harvesting

In a good summer, courgettes can often be cut in August; keep cutting them when they are about 4 to 6 in. (101mm-15cm) long, do not be tempted to leave them longer because the flavour will not be quite as good. The plants will continue cropping until well into September. Use a sharp knife to cut the fruits from the plants, twisting or pulling will often damage the stem and possibly the whole plant.

Varieties to Try:

'Ambassador': Good flavour with a high yield.

'Defender': Has good resistance to cucumber mosaic virus, heavy cropper.

'Gold Rush': Yellow skinned variety.

'Tondo di Nizza': Spherical fruits

Hope you enjoyed this Article. I look forward to your comments with interest!

Terry Blackburn. Internet Marketing Consultant, living in South Shields in the North-East of England. Author and Producer of blog http://www.lawnsurgeon.blogspot.com/. Author of "Your Perfect Lawn," a 90 Page eBook devoted to Lawn Preparation, Lawn Care and Maintenance.



Article Source:http://www.EzineArticles.com/?expert=Terry_Blackburn

Growing Cucumbers!

I was in my local Supermarket today and came across a shelf full of the ubiquitous cucumber. Wonderful for salads and sandwiches. They are not native to the UK, having originated I believe in India where a large number of different varieties can be found throughout the Continent.
It has been cultivated for at least 3,000 years in Western Asia, and was probably introduced to other parts of Europe by the Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.

The cucumber grows as a creeping vine that roots in the ground and grows up supporting framework, wrapping around with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.
The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers are grown to be eaten fresh, but a good housewife with economy in mind can actually pickle them.
As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, and have bumpy skin with tiny white or black dotted spines. Color can vary from creamy yellow to pale or dark green. Cucumbers are soaked in brine or a combination of vinegar and brine, (never vinegar alone), often along with various spices. Pickled cucumbers are often referred to simply as "pickles" in the U.S. or "Gherkins" or "Wallies" in the U.K.

Cucumbers are mainly eaten in the unripe green form and contain over 90% water content, so are ideal for those on a diet.
Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables.