SICILIAN SERPENT SEEDS

Lagenaria siceraria

Though grown and marketed as a zucchini, this is actually a gourd that can be harvested young and green and prepared much like zucchini. Common to Sicilian cuisine. Fruits have little flavor of their own, and in our kitchen they are only ever sliced, dredged in whisked eggs and breadcrumbs, and fried. The little buds and tendrils of healthy plants are also quite nice sauted with garlic and herbs and tossed into pasta.

What we really love about these plants is that they will quickly clambor over a tall trellis or arched cattle panel, and feature big dramatic white flowers that absolutely glow. They are also less susceptible to the pests and disease that make growing zucchini a challenge in some organic gardens.

In northern gardens these seeds must be started indoors around 6 weeks before the last spring frost. Tuck seeds around one half inch below the surface of moist soil, pressing to keep seed snug, and mist generously with warm water. Cover with plastic to maintain moisture. Kept warm (around 70°F) and moist in bright light seeds will germinate within a week, sometimes taking several days more if night temperatures are cool. Promptly prick out germinated seeds and transplant into deep 4" pots to grow on at warm room temperature in bright light. Harden off before transplanting into warm fertile soil in full sun after all danger of frost has passed.

Rampant vines grow to at least 8', sometimes much more. Ideal for broad arches that allow fruits to hang beneath the canopy of leaves. Harvest fruits when no more than 10" or so for eating. Allowed to mature, they may grow to 3' and will not be useful for much more than display. Best performance with hot sun and moist but well-drained fertile soils.

Packet contains at least 15 seeds.