Garnish Sausage 1,5 g

Characteristics of the sausage pumpkin:

The sausage root is named for its dangling fruit, 1.5-2 metres long, which is edible when tender and an interesting feature of our garden when ripe. Its sprouts grow continuously, can reach a length of 4-5 metres, and it is best grown using a support system, on fences, trellises or small trees. It is a nutrient- and heat-demanding plant. The tender, young fruits are edible and can be used when they are 20-25 cm old. The mature fruit is only of ornamental value and can be a special feature of the garden and autumn decoration. Sausages have become very popular in recent years.

The cultivation of sausages:

Sowing:

For planting:

For planting, can be sown until mid-April. The soil should always be moist, but not too wet.

In the open ground:

Sow after spring frosts, from late April to late May

What to look out for when growing?

The cultivation of sausage pumpkins is the same as for similar squashes. If you want even crops, you should grow them on a support system. Water regularly from mid-summer, after flowering, during the period of fruit development, it is a water-demanding crop.

Uses of sausage pumpkins:

Sausage root is suitable for arbours, climbing high on fences, plant trellises and trees, the developing pumpkins are showy and can be shaped when young. When tender, the dangling fruits can be prepared in a similar way to other squashes, most closely resembling courgettes. It can be stuffed, baked, fried, grilled, or used in stews, stews, salads, etc. The mature fruit is only ornamental and can grow to 1.5 to 2 metres in length, making it a special feature in the garden and autumn decoration. When dried, it can last for decades and is also used for home decoration, dried flower bouquets and dried flower arrangements. Many people believe that if you cut a piece of the fruit from a vine, it will continue to grow. It is true that the young, very thin fruits can survive damage, but the thicker, edible fruits cannot. So always pick the whole fruit, as the cut part will die on the plant!

When the outer skin is still soft and the seeds have not shrivelled, the tender sausage casing is ready to eat. This can be checked by pressing a fingernail into the skin.