🥒 Marrow

Marrows are overgrown courgettes, though they are best grown as a separate crop, left to reach 30–45 cm long. They have a mild flavour that is wonderful stuffed and baked, and they keep for weeks. A British classic for harvest festivals.

Plants are as easy and as vigorous as courgettes. Choose bush or trailing types, depending on space.

Varieties to try

Long Green Bush (reliable)Tender and True (heavy cropper)Custard White (patty-pan shape)Badger Cross (stripy)

Sow indoors in April to early May, seeds on edge, 2 cm deep, in 9 cm pots at 18–20°C. Plant out in early June after hardening off, 90 cm to 1 m apart, in rich, moisture-retentive soil.

Prepare a pit with compost or manure beneath each plant. Trailing types can be trained up a trellis.

Top tips

• Sow seeds on edge.
• Plant out after frost.
• Dig in compost.
• Space 90 cm.

Water regularly, deeply and at the base. Feed fortnightly with tomato fertiliser once fruit sets. Mulch to retain moisture.

Hand-pollinate if few bees are about. Slugs and powdery mildew are the main problems. For large marrows, limit to 3–4 fruits per plant.

Marrows need rich, moisture-retentive soil, so dig in plenty of compost or manure before planting. Water thoroughly once a week in dry weather, rather than frequently and lightly, and keep the leaves dry. Slugs are a particular nuisance in young plants, so use traps or nematodes. As the fruit swell, put a tile or straw under each to keep them off damp soil, which causes rot.

Top tips

• Water at the base.
• Feed fortnightly.
• Hand-pollinate if needed.
• Limit to 3–4 fruits.

Watch out for

SlugsPowdery mildewCucumber mosaic virusPoor pollination

Cut marrows at 30–40 cm, when the skin is still tender and a thumbnail pierces it, from August to September. For storing, leave on the plant until the skin hardens in early autumn. Cut with a stalk.

Bring in before frost. Cure in the sun for 10 days.

Top tips

• Cut when tender, not huge.
• Leave a stalk on.
• Cure storage marrows.
• Harvest before frost.

Stuff marrow halves with mince, rice or vegetables and bake, or slice into soups, stews, ratatouille, chutney and marrow and ginger jam. The flavour is mild, so it needs strong seasonings.

Hardened marrows keep for 2–3 months in a cool, dry place. Peel, deseed and freeze cooked chunks.

Marrows have a high water content and a mild flavour, so the secret is strong accompaniments: chilli, garlic, ginger, tomato sauce, cheese or spiced mince. Peel and deseed older marrows, because the skin is tough. Slice and roast with olive oil until golden to concentrate flavour.

Top tips

• Stuff and bake.
• Season boldly.
• Make marrow and ginger jam.
• Store in a cool, dry place.