What does chayote look like and how to grow it?

It will be very interesting for farmers and gardeners to find out what chayote looks like and how to grow it. Understanding the description of edible chayote and the cultivation of Mexican cucumber, it is worth starting with how to plant the plant. But the use of vegetables of this type also deserves attention.

Like many other cultivated plants, chayote comes from the New World. It is believed that it was known even by ancient civilizations: the Maya and the Aztecs. Today, Mexican cucumber (this is the alternative name) is grown in both the tropics and subtropics. The official name of the culture goes back to the Aztec dialect.

Chayote is a monoecious perennial species. It is noted that this plant curls. The length of shoots in an exotic vegetable is sometimes up to 20 m. The shoots themselves have weak pubescence. Climbing on a support, chayote uses antennae to hold it.

The productivity of the culture is quite high. 10 root tubers can form on 1 plant. The typical color of the edible fruit is ambiguous. Both dark green and light green specimens are found. There are yellow, sometimes almost white tubers.

The soft part of the fruit is always colored white. Reviews about the texture of these tubers are contradictory: there are comparisons with both cucumber and potatoes. It is worth noting that from a botanical point of view, the fruits of chayote are its berries. They have a round or pear-like geometric shape. The length of a single berry ranges from 7 to 20 cm.

Their weight is up to 1 kg. A large seed is hidden inside, sometimes reaching up to 5 cm. This seed is usually white in color and has a shape that goes from flat to oval. Thin but strong skin may show slight growths and grooves. Juicy pulp with a sweetish taste is characterized by a high starch content.

The foliage has a wide round shape. Its base is similar to the stereotypical heart as it is portrayed for artistic purposes. The length of the leaf can be 10 or even 25 cm. The leaf contains from 3 to 7 obtuse lobes. The surface of the leaf plate is covered with hard hairs.

The leaf petiole is not uniform in length. It ranges from 4 to 25 cm. All flowers are unisexual, painted in a greenish or creamy tone. The flower corolla has a cross-section of about 1 cm. Flowers are either single or collected in cluster-like inflorescences.

You can plant a Mexican cucumber in different ways.

Attempts to plant chayote by seed method are most justified. It must be borne in mind that planting should not be carried out with a separate seed, but with a strictly ripe fruit. Normal seed germination inside it is most productive. The tuber is oriented downward with a wide face. The insertion angle is approximately 45 degrees.

The backfill with earth should go 2/3. The surrounding fruit pulp is important because it is a source of beneficial nutrients. At the initial stage, roots are formed. Only after folding a good and strong root system does the sprout break through the fruit upward and begin to germinate. Germination usually takes about 14 days, and it takes about 180 days from planting to harvest. On young shoots, 2 or 3 well-developed shoots should be left, while the others should be mercilessly removed.

It is not very wise to use cuttings planting material. However, if such a plant is properly planted in a similar way, it will give a good result. Vegetative propagation of Mexican cucumber involves cutting cuttings 15-20 cm long. The cuttings themselves are planted in greenhouses under the film.Preparing the soil involves dumping peat with a layer of 7-8 cm.

About 10 cm of river sand is poured over the peat mass. To ensure rooting, you need excellent air humidity. The soil should be warmed up to 15 degrees, which is why the planting of chayote is recommended in the second half of May. Regardless of the vegetative or seed method of propagation of the Mexican cucumber, it is planted in a 2x2 m system. As soon as the shoots reach 0.5 m, they must be pinched.

Chayote will delight you with a decent harvest when cultivated on rich lands. Steam beds or ridges are optimal. Acidic areas are supposed to be limed before planting. Rooting of cuttings is possible in greenhouses or in boxes covered with plastic wrap. Cuttings need to be shaded for several days and actively irrigated, and until the end of rooting, it is supposed to provide a solid air humidity.

Chayote needs to be watered systematically. To grow it at home, you need to collect water in advance. It should be warmed up in the sun up to about 25 degrees, it is better to keep water in watering cans or steel barrels. The established specimens are tied to stakes or fixed on trellises. At the start of flowering, a Mexican cucumber should be fed with a mullein diluted in water (1 part fertilizer per 10 parts water). 0.015 kg of potassium salt and 0.02 kg of superphosphate are mixed to 10 liters of the solution, 2 liters of liquid fertilizer are used per 1 bush.

To grow chayote, it must be loosened and weeded. Hilling is carried out once during the season. Cutting out some part of the shoots helps to speed up the ripening of fruits. The crop grown on high trellises is removed with a special device - a fruit picker. Those fruits that will not be deformed during cultivation and collection can be stored for about 5-6 months, and, if necessary, longer.

The collection of berries (tubers) is carried out as they become ripe. In September, the crop must be harvested completely. It is laid out in boxes and taken out into dry, dark rooms. The temperature should be maintained there from 3 to 5 degrees Celsius. Before laying out for storage, chayote needs to be dried in air for several days.

It is realistic to grow such a crop in open ground where the soil freezes in winter by a maximum of 3 cm. In temperate and northern regions, outside carefully heated greenhouses, there is no talk of perennial culture, it turns into a simple annual. A tropical guest requires abundant sunshine. But at the same time, it must be protected from the wind. Planting such a plant after pumpkin seeds is a bad idea, but nightshades and cabbage are another matter.

Chayote fruits are mainly used partially ripe. They are eaten after:

• extinguishing;
• cookies;
• cooking.

The raw crop is used in salads. Other parts of the exotic plant should not be ignored either. Foliage and seeds with a nutty flavor are roasted. Young tops of the shoots are used in the same way as asparagus. Edible chayote tubers also have good culinary prospects. Due to the typical potato starch concentration, they are eaten in the same way as a regular root vegetable.

Only the stem is not suitable for use in food.But it becomes a raw material for an elegant fiber with a silvery sheen. From such threads, you can weave both a box and a headdress. Moreover, there are a lot of options for things woven from the stalk of chayote, and everything here depends only on your own skills and imagination.

A quality Mexican cucumber goes on sale in June, and its season ends in October. However, this is only true for fresh fruit. Canned and pickled crops are sold around the clock. If it is vacuum packed, it will stay in an ordinary household refrigerator until February-March. Boiled young chayote roots are delicious.

If the thought of boiling it doesn't seem good, you can put it out. Or stuff with:

• meat;
• rice groats;
• cottage cheese.

Some connoisseurs make soufflé. Gourmets will be delighted with desserts (combinations with honey and chocolate). Mixing Mexican cucumber with eggplant, onion and tomato creates an elegant sauce. In general, the combination with eggplants and tomatoes in these fruits is great. Or you can simply turn them into mashed potatoes, which as a side dish will be no worse than made from potatoes.

After frying the shoots, they imitate the taste of mushrooms. Cayenne pepper and Tabasco sauce are regularly added to dishes based on chayote. In combination with oil, the hotness of the spices is reduced, and the juiciness is emphasized to the maximum. This fruit is also suitable as a companion for cinnamon and apples in pies. And the saturation with starch allows you to make good flour, which is actively used by Mexican and African bakers.