Courgette Nero Di Milano is a lovely Italian heirloom, also known as ‘Black of Milan’ or ‘Black Beauty’. It’s not black at all, having a very dark green skin with tiny paler flecks. The plant’s open habit makes picking easy and they crop over a long period. We think they are best picked young when they are firm and crunchy. The flavour is mild with a subtle sweetness that does not overpower, and they pair well with herbs such as basil. We’ve found they roast really well. You can also steam them, use them in a stir fry and, of course, make ratatouille. It is quick maturing, producing good sized fruits which can also be grown larger for use as marrows. The large flowers are edible too.
SOW: from late April to the end of May, under cover or on a windowsill, 1 seed per pot, on their edge 10-25mm deep
GROW: keep moist but not waterlogged. Harden off and plant out after all danger of frost has passed. In cooler areas you can protect young plants with cloches until they have settled in. Courgettes are trouble free and prolific, so keep an eye on them and keep picking!
ENJOY: pick young for the best texture, firm, crunchy and full of flavour! Slice and sauté with a little olive oil and herbs, roast until golden, or throw into a stir fry. Let a few grow larger and use as marrows, or stuff and bake. The flowers are edible too if you fancy something a bit different. To freeze, slice or dice and pack into portions, blanching if you wish, though we never bother.
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