Marrows
A traditional British allotment favourite, marrows are large, versatile members of the squash family. Best picked young for best flavour, they are easy to grow and highly productive. They need space to sprawl.
Marrows seeds
£2.29 in the shop
Calendar
Sow
Late April – May, indoors in pots. Directly sow in late May – early June when soil is warm and frost risk has passed.
Plant out
Late May – early June, after hardening off. Plant into well-prepared 'hills' or mounds.
Harvest
July – October, when fruits are still relatively young and tender.
Conditions
Sun
Full sun, 6–8 hours a day.
Water
Consistent and deep watering, especially during dry spells and fruit development. Water the base of the plant.
Soil
Rich, fertile, well-drained soil, pH 6.0–7.0. They are heavy feeders, so amend generously with compost or manure.
Spacing
At least 1.5 – 2 metres (5-7 ft) between plants for trailing varieties. Bush varieties need less.
Containers
Bush varieties can be grown in large containers (minimum 50 litres/13 gallons), but require consistent watering and feeding.
Indoors
Start indoors 3-4 weeks before planting out in individual pots (e.g., 9cm) to give them a head start.
Care and harvest
Feeding
Feed with a balanced liquid feed every 2 weeks once fruits begin to form.
Pruning
To encourage more fruits, pinch out the main stem once it has developed 4-5 true leaves. For larger individual fruits, thin to 2-3 per plant and remove excess flowers/fruits.
Harvesting
Harvest regularly when fruits are young (20-30cm/8-12 inches) and skin is still tender. Overgrown marrows become watery and less flavourful. Cut with a sharp knife, leaving a short stem.
Storage
Young marrows store for a week or two in the fridge. Mature, hardened marrows can be stored in a cool, dry place for 1-2 months. Can be grated and frozen.
Good companions: Corn, Beans, Radishes, Nasturtiums