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Marrow comes from the curcubita family, like cucumber, melon and squash, but is most like a large courgette with tougher - but usually edible - skin. If the seeds are large, you may want to scoop them out before cooking.
Its mild flavour takes strong flavours very well - try it with rich tomato sauce, chilli, cheese, or strong herbs, such as rosemary, oregano or thyme.
You can chop into chunks and steam or boil it, bake, fry or roast it.
It is often eaten stuffed. Try this version with chard, lentils and tomato sauce.
Or you can make chutney out of it.