Whether outdoors or indoors, a pot is useful for sowing courgette seeds. Fill a pot with multipurpose compost — this will ensure that the soil is already warm. Firm well and press a couple of seeds into the compost on their sides, but leave space in between — the courgette plant is relatively big and it loves to have space. Make sure to cover the seeds with compost or vermiculite — it’s warm and free-draining, which helps stop young seedlings from rotting during chilly nights. Keep them warm in an area that’s at least 16 °C. If transplanting outside, make sure that the plant is at least 15 to 20 centimetres tall, otherwise it will be vulnerable to the cold.
These delicious veggies become ready for harvest in 50 to 65 days from sowing. You’ll see that they get big very quickly, and in no time, you’ll be harvesting two to three times per week. You could basically only eat zucchini for a month with these seeds. Our personal advice is to gather the fruit when it’s small — this way, it tastes much better.
Get creative in the kitchen.
You’ll have the ability to choose. Eat the flower, or eat the fruit — they are both edible. Squashed flowers are often dipped in a batter and deep-fried. Sliced zucchini will keep in the refrigerator for up to one week and makes for a great complement to any protein-based dishes. Cooked squash can also be frozen, canned, pickled, or dried — these options will give extra flavors for a change. This is also the perfect choice for vegans.