Thorny Chayote Squash (Sechium edule)

Chayote Spiny Squash (Sechium edule): In Italy, where it is highly sought after and appreciated, it is also called Centenary Zucchini , Wolf's Tongue, Potato, and Spiny Eggplant, among other local names. It originates from Central and South America, where it is a perennial (see cultivation). It grows rapidly and is a vigorous plant, ideal for pergolas or fences. Not particularly widespread in Italy, especially commercially, it is nevertheless a staple of our culinary tradition. Ask, especially in the South, and they will tell you many ways to cook it. Its botanical characteristics also contribute to this species' success: during the winter, the above-ground portion decays, but the root remains vital, sprouting again in spring for many years, hence the nickname "centenary." It is also highly productive and keeps well in winter.
To preserve the seed, the whole fruit must be preserved: the innermost part is the embryo and the (botanical) seed of the plant, while the entire surrounding pulp of the fruit largely constitutes the storage and reserve substance of the seed itself (a condition of viviparity). The entirety, internal and external, therefore constitutes the seed (in the horticultural sense) of the plant. Its climbing habit requires adequate support that allow for its growth. Please note: due to the weight of the seed, shipping will be via courier only.

Chayote is a perennial plant. If temperatures don't drop below 10°C (50°F) for long periods (in southern Italy), it will survive the winter without losing its leaves. Where temperatures drop below 10°C (50°F) without long periods of frost, the plant loses its aerial parts in winter, only to resume growth in spring when conditions are favorable again. Unfortunately, the long frosts of northern Italy prevent it from surviving the winter, but it can still be grown as an annual.
Sowing: You can sow the seedlings either in pots or directly in the ground, provided nighttime temperatures are consistently above 15°C and there's no risk of frost. Sow the whole fruit, covering it less than halfway. In the early stages of germination, the seedlings are very sensitive to stagnation. If possible, sow them in pots and then transplant them when they reach about 40 cm in height. Pots also allow you to sow early without risk; if temperatures drop, you can shelter the seedlings.
Planting space and cultivation: The plant is rustic, easy to grow, but it must be considered that it has a climbing habit and, in suitable conditions, it is exceptionally vigorous, reaching considerable dimensions, up to 10 mt: the support must be adequate, trying to avoid the fruit from bearing on the ground so as not to rot.
It doesn't require any particular soil conditions, but try to limit excess nitrogen. It's important to "keep vigour under control" to prevent it from affecting fruit production.
Watering: During the seedling's early stages of emergence, keep the soil moist but not overwatered. As the plant develops, increase watering. To save water, follow the advice on the aridocoltura.com website.
Adversities: it does not suffer from particular adversities except for aphids during flowering, when we should keep the ants that carry them at bay.
Harvest: Depending on temperatures, it typically begins in late summer and continues until late autumn. The plant is exceptionally productive. Store the fruit in a cool, dry place to avoid premature germination.
In the kitchen: Chayote allows for a wide variety of preparations, whether baked like a potato, stewed, or sautéed. Its taste is vaguely reminiscent of zucchini, with a more "mushy" consistency.