"Pete Stockdale" wrote
"Bob Hobden" wrote ...
I think your description of me as an expert in these matters very
flattering Des, but OTT. :-)

I've always waited until they change to something near the supermarket
cream/buff colour before picking. That signifies the skin has hardened so
they will store.

Personally I think they taste much better after being stored somewhere
cool and dry with good air circulation for a couple of months. Seems to
concentrate the flavour as it does with most cucurbits.


Would you therefore suggest that those of us with courgette and marrow
gluts,
would be better to store for a while to enhance the rather weak flavour
that
they have when eaten "fresh" ?

Courgette won't store, not ripe, will just go soft and rot.

Marrows certainly will store, the flesh will turn a slight yellowish colour,
instead of being greeny/white, and have much more flavour. They have to be
ripe before trying to store and they will store for many months, we usually
have one at Christmas and in the past it was always that one I collected the
seed for next season from. Mind you, you need a strong sharp knife to cut
into it by then and be careful. Threw away the last two we had in store from
last year a couple of weeks ago and they hadn't rotted, just like cast iron.

--
Regards
Bob Hobden
just W. of London