Rheinau Gold Courgette properties, a delicacy both raw and cooked
The golden courgette or yellow courgette is a Curcubita pepo variety that produces many elongated, yellowish-skinned fruits. The skin is easily digestible, so peeling is not necessary.
This courgette offers a highly appreciated taste both cooked and raw, ideal for all kinds of salads. Its flower is also edible, and battered, and fried are excellent.
Rheinau Gold Courgette cultivation
Germination in open ground should take place between April and June. It is necessary to wait until the frosts are over, and to choose a sunny spot. It is also important to leave a metre around and to fertilise the soil where the courgette plants grow. If planted in pots, germination must be done two weeks before transplanting, from March to May, otherwise very fibrous roots could come out.
Golden courgettes need regular watering, fertiliser to encourage fruit growth and a lot of sun. If they are combined with allelopathic plants such as marigold or basil, a large number of specimens will be concentrated in the shrubs.
The harvesting season is between May and October. Pick them when they are young, as they are less fibrous and more honeyed. Courgette flowers, are also eaten, as mentioned above.