Description

Hybrid variety with medium ripening, with bushy, open, very productive plant. The courgette has a cylindrical shape, basically clavate, of a bright light green color, with a length of 15-18 cm. Harvesting takes place 50-55 days after transplanting in several stages, every 2-3 days, when the flowers at the apex of the courgette begin to close. After the optimal harvesting period, the fruit becomes bigger and bigger, thus losing its characteristic flavor and taking on a leathery consistency. They are easily perishable vegetables and do not last more than 3-4 days in the fridge.

In the kitchen they can be eaten both raw in salads and cooked, grilled, sautéed, as a stewed puree or preparation of courgette parmigiana. The flowers are used in bunches with the name of “zucchini flowers”

Nutritional information: courgette is a highly digestible vegetable, almost completely devoid of calories and very rich in water, therefore particularly suitable for controlled diets. Very rich in Potassium, Vitamin E, Folic acid and Vitamin C, the courgette is attributed with detoxifying, diuretic, sedative, anti-inflammatory and slightly laxative properties.