Marrow

Marrows are an elongated creamy squash belonging to the Cucurbitaceae family. The main distinction between a courgette and a marrow is in their size and shape. Marrows are larger and have a more cylindrical shape, whilst courgettes are often smaller and more slender, like a little cucumber. In general, marrows are wider and longer than courgettes.

The taste and texture of courgettes are mild, delicate, with a hint of sweetness and nuttiness. Marrows have a softer, more watery texture and a milder flavour. They are frequently used in dishes that call for a softer texture, like soups and stews.

Foods high in fibre such as marrow can help reduce the amount of bad cholesterol or LDL from the blood. Marrow also contains plenty of vitamin C also protects the heart from free radical damage while stimulating the production of collagen, which is used in building blood vessels, muscles and tissues. The peel of marrow is rich in beta-carotene, which is a powerful antioxidant that can prevent the free radicals from causing damage to DNA and cellular tissue. Marrows also provide essential nutrients like potassium, magnesium, manganese, phosphorus, calcium, iron and copper.

In season during summer.