A member of the squash family, the marrow (Cucurbita pepo) has been grown in the UK probably since the early 19th century. The traditional picture of marrows has them starting at about 30cm (12in) long, oblong in shape, with a green, striped skin. Though it may well be that the marrow is less popular these days than its immature form – the courgette – it still has a place in both kitchen and garden.
Anyone who has grown courgettes will know that you only have to look away to find that baby marrow has turned into big daddy seemingly overnight! However, though you may inadvertently grow a marrow when you were really intending courgettes, there are varieties that are actually intended to be grown to full maturity as marrows.
SOWING
Marrows will benefit from a moisture retentive, rich, fertile soil and a sunny spot. In the spring, make sure you add plenty of organic matter (well-rotted manure/home-made compost) to the soil.
You can sow marrow seeds directly outdoors at the end of May/early June 2.5cm (1in) deep. How far apart will depend to some extent on which variety you are growing but marrows generally need a lot of space so sow in rows 1-1.2m (3-4ft) apart and 60-90cm (2-3ft) between plants.
If you sow two or three seeds together, you should be assured germination of at least one of them, and any weaker ones if all three germinate can be discarded. Cover with a cloche in the early weeks to provide extra warmth and to protect seedlings from pests.
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Denne historien er fra July 2021-utgaven av Kitchen Garden.
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