Interesting things come in the monthly produce exchange, and last month it included one chayote squash. As it sat on the counter, it became more interesting. It sprouted.
I’ve never eaten chayote squash before. It’s usually cooked like summer squash, but the roots, leaves and stems are also edible. A quick glance at Wikipedia yields an abundance of ideas for using it in different ethnic cuisines:
But wait, there’s more…
Perhaps the most interesting part about chayote is that the seeds don’t germinate well or at all when grown in the traditional fashion (plant seed, water, etc.). According to Elizabeth S. O’Neill, the “almond-sized chayote seeds can’t be dried and saved for planting: It germinates only inside the fruit — and will often do so while still on the vine — so the seed must be planted with its fleshy ‘shell’ intact.”
Guess what we’ll be doing this weekend?
Chayote squash sprouted
To be continued…
Hey gardenerds – do you have experience with growing chayote squash? Share your stories here.
I have my first one on the vine right now – I was actually lucky enough to get 6 sprouted mirliton squash from a gentleman in Lousiana who is attempting to save some of the native varieties. The ones you get in the store are from South America. I’m going to try to sprout this one so I can get another plant going – eventually I’m hoping to have perennial squash coming out my ears twice a year 😉
Sounds like a great adventure, Caroline. Keep us posted.
The one that sprouted on our counter is about 5′ long now and I have no idea if I can plant it outside yet or not. It’s in a pot by a sunny window right now. We’re in the SF Bay Area, in Silicon Valley and we could see frost any time up until Valentine’s Day or so. Can’t wait to see if others have advice for us!
From what I’ve read, once it gets 8 inches long, bury it in a pot with some soil so that only the top inch or so is showing. Then give it something to climb. Maybe you could plant it indoors or in a warmer place (covered porch, greenhouse, etc.) that gets light.