I am sure you know who productive and beneficial this summer squash is. After is takes off, it doesn’t stop producing. You can make many things using zucchini, whether you cook it or serve it in casseroles, slice it up and add it to pancakes, or just make a low carb alternative to pasta, this squash will make you healthier.
Here’s what you need to know to grow the best crop of zucchini, plus some ways you can eat it:
Zucchini requires well-drained, fertile soil that has been amended with big amounts of compost. You should plant seeds outdoors when the soil temperature has reached 60 F, for about a week after the last frost. Give this squash a lot of room to spread out and grow well. Plant them around three to four feet apart in rows 8 to 12 apart. If the space is limited, put up a trellis for vertical support.
WATERING AND FERTILIZING
Zucchini likes moist soil. In order to prevent problems with diseases, always water from below. It is important to spray plants with compost tea 2 weeks after the seedlings come up. Spray again in 3 weeks or when the first flowers appear.
PESTS AND DISEASES
The work of squash bugs are pale to brown blotches on leaves/ Squash vine borers cause plants to wild suddenly. If powdery mildew attacks the plants it will leave whitish powdery spots on leaves that will turn brown and dry. Plants that wilt and ooze a sticky sap when cut might also be infected with bacterial wilt, spread by the cucumber beetles.
You should harvest zucchini when the leaves are still small, around four inches long. If you pick zucchini regularly you will promote more squash production. If your plants are productive, then you should switch up your cooking methods, and try turning zucchini into zoodles, fritters, veggie burgers, and even a chocolate cake.
You can also eat zucchini leaves, dry in salads, in pasta, or even fried.