2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Squash - early ripening vegetable culture; an annual herb, considered one of the many varieties of pumpkin.
History
Squash came to Europe in the 17th century from America. This interesting fruit immediately gained unprecedented popularity in a number of European countries. And some time later, this culture began to be cultivated in the southern regions of Russia and Ukraine. However, in the 19th century, squash began to be found in Siberia.
As for the name of such a peculiar vegetable, it comes from the French "pate" (pie), which is due to its rather bizarre shape.
Description
Squash is a herb that can have both semi-bush and bush form. The leaves of this plant are quite tough and very large, and its monoecious, unisexual and single flowers are distinguished by a rich yellow color.
The fruits of the squash have the appearance of a pumpkin. Their color, as well as the shape, can differ markedly - the fruits can be both green and yellow or white, and sometimes even stripes with specks can be seen on them. As for the shape, it is most often disc-shaped or bell-shaped and vaguely resembles a star or a flower. By the way, for such an original shape, an unusual vegetable is often called a dish-shaped pumpkin.
The diameter of adult fruits often reaches about thirty centimeters. True, the most delicious in this case are those specimens whose diameter does not exceed ten centimeters.
In the wild, the squash does not occur in nature, but this in no way affects their popularity.
In color, taste and composition, squash is in many ways similar to zucchini, but these interesting vegetables are quite different in shape from the latter. Also, the flesh of the squash is denser compared to the flesh of the squash.
Compound
Squash are very rich in fiber, carbohydrates (including sugars - fructose and glucose) and vitamins of group B. They contain a lot of vitamins A and C. And these fruits contain much more useful vitamin E than pumpkin or squash. These nutritious vegetables and fats, pectin substances, protein and all kinds of micro- and macroelements are not lacking. And the calorie content of squash is no more than 200 kcal for every 100 g - accordingly, they are an excellent dietary product.
Application
Squash are used in much the same way as their cousins, squash. These nutritious fruits are stewed, boiled, salted, fried and pickled. In addition, their unusual shape is ideal for preparing various stuffed dishes.
Agrotechnics
Patisson is a rather thermophilic culture (although more cold-resistant than watermelons or cucumbers) and very demanding on soil and moisture. Squash propagates both by seedlings and seeds, while it is best to plant them at a distance of seventy to eighty centimeters from each other. The most optimal temperature regime for seed germination is considered to be twenty-six to twenty-seven degrees. And in order to harvest as early as possible, squash are often planted in protected ground.
Caring for squash plantings consists mainly of fertilizing, watering and loosening the soil in the aisles.
Diseases and pests
Patissons attack the same pests and diseases that can be found on cucumbers. As a rule, the main reason for the development of all kinds of ailments is irrigation with cold water or too sharp temperature fluctuations. Most often, squash is affected by gray, root or white rot, powdery mildew, anthracnose, mosaic, black leg, fusarium or peronosporosis.
And among the main pests of squash, one can note the bear, whitefly, sprout fly, garden scoop, spider mite and naked slugs.
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