Chayote (Mexican cucumber). Legends, myths, symbolism, description, cultivation, methods of application

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Chayote (Mexican cucumber). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Chayote (Mexican cucumber), Sechium edule. Photos of the plant, basic scientific information, legends, myths, symbolism

Chayote (Mexican cucumber)

Basic scientific information, legends, myths, symbolism

Sort by: Sechium

Family: Cucurbitaceae (Cucurbitaceae)

Origin: Central America, Mexico

Area: Central and South America, South Asia, Southern Europe, Africa

Chemical composition: Chayote contains vitamins C, B1, B2, calcium, iron, phosphorus, magnesium, potassium, sodium and other nutrients.

Economic value: Chayote is eaten as a vegetable. It can be cooked in much the same way as zucchini, squash, and other cucurbits. Chayote is also used in the cosmetic and medical industries. In traditional medicine in many countries, chayote is used to treat various diseases such as hypertension, diabetes, arthritis, infections, and others.

Legends and myths: In Mexican culture, chayote is known as "chayote" and is often used in local dishes such as guacamole, tamales, and salads. In parts of Central America and Mexico, chayote is used in folk medicine as an anti-inflammatory and pain reliever.

Chayote (Mexican cucumber), Sechium edule. Description, illustrations of the plant

Chayote, Sechium edule Swartz. Classification, synonyms, botanical description, nutritional value, cultivation

Chayote (Mexican cucumber)

An extremely interesting perennial cucurbit plant native to Mexico and Central America. It is unusually fruitful and remarkable in that almost all parts of it are used by man. This plant in its homeland plays the same role as potatoes in more northern latitudes.

Chayote produces large, edible, starchy tubers.

However, the goal of chayote culture is not they, but fruits weighing up to 1 kg or more. The fruit contains only one very large seed, which occupies up to 1/4 of its volume. Both the pulp and the seed of the fruit are quite tasty; unripe fruits are eaten. The high productivity of chayote is evidenced by the fact that one plant in one season can produce up to 1000 fruits. Due to its good keeping quality and transportability, chayote is an excellent winter vegetable.

Young shoots of chayote are used as food as spinach, hilling) etiolated shoots - like asparagus. Chayote leaves are used as animal feed. Baskets, hats and other items are made from the fiber of the stems.

Like most cucurbits, chayote is a cross-pollinator; can be propagated vegetatively by cuttings.

Chayote plant is powerful; the stems are liana-like, so they grow it with the help of trellises or supports. Leaves 10-20 cm long, five-lobed, with a heart-shaped base. The flowers are relatively small, yellowish-white; male in the hands, and female single; stamens 3; fruits are mostly oval, uneven.

Fruit color varies from dark green to white (ivory); fruits weigh from 100 g to 1 kg or more, and most often 250-500 g.

Plants (forms) also differ on the surface of the fruit, which varies from almost smooth to very uneven (wrinkled); in addition, the fruits of some forms do not have fibers and a clearly defined seed coat around flat grains, while the fruits of others, on the contrary, have a thick seed coat and fibers penetrating the entire pulp.

Chayote (Mexican cucumber)

In areas of Eastern Europe, chayote can be cultivated only as an annual crop (like, for example, a tomato), it can winter only where the soil freezes to a depth of no more than 2,5-5 cm.

Chayote thrives best in rich, well-drained sandy loam soils, but produces good yields in medium loam and well-drained peaty soils.

The entire fruit serves as planting material; planting should be done in nests (one fruit per nest) at a distance of 3,6 m from each other. The fruits are planted obliquely, with the wide part down, so that the upper end remains uncovered by the ground. If chayote is propagated vegetatively (then it more fully transmits its characteristics to offspring), then young shoots are cut off at the very root neck, rooted in sand and planted in pots.

It is better to plant seedlings with a pot, so pottery pots are not suitable for this purpose. Requires abundant nutrition (humus and mineral fertilizers). With a perennial culture, the roots are covered for the winter with hay, straw or other insulating material.

Chayote is damaged by cucumber moths and leaf beetles, ladybugs and nematodes.

The fruits are prepared for food in various ways: they are either cut into thick slices, peeled, boiled and eaten with butter or cream, or baked with cheese, and also consumed in marinades and salads.

Author: Ipatiev A.N.

Chayote (Mexican cucumber), Sechium edule. Methods of application, origin of the plant, range, botanical description, cultivation

Chayote (Mexican cucumber)

Chayote is a perennial tropical plant of the genus Sechium L. It is of great importance in the tropics and subtropics as a valuable vegetable crop.

The fruits are used to make salads, they can be stuffed with rice and meat. Young sprouts of vines are boiled in salted water like asparagus. The thickened roots are used as fodder for livestock, and when they are young, they are often eaten boiled. The stiff stem of the chayote goes to various art crafts, braided sombreros, purses, etc.

The center of origin of chayote is the south of Mexico and Central America, where up to 8 wild species still exist. In this regard, it is known in our literature under the name "Mexican cucumber".

Cultivated in many countries of Latin America. Chayote gradually spreads to Africa and Asia.

Perennial herbaceous plant.

The length of lianoid stems can reach 12 m.

The fruits are pear-shaped, usually pale green in color, with white flesh. Each fruit contains one seed.

The plant is high-yielding, 3-5 fruits are harvested from one 50-80-year-old bush with an average weight of 500-600 g.

Chayote is propagated by seeds or vegetatively.

In culture, one species is cultivated - Sechium edule (Jacq.) Swarts.

In subtropical conditions in Sukhumi, chayote is grown as an annual crop. The fruit - a seed, planted in early spring, forms several branching shoots, which are cut into cuttings and rooted, and then planted in the ground.

Pests and diseases do not cause serious harm to chayote.

When propagated by seeds, mature fruits are planted on prepared ridges - seeds, deepening them into the ground by 2/3 of the length (fruits are planted with the extended end down). For vegetative propagation, 15-20 cm stem cuttings are used, which are planted in a shaded place and watered abundantly.

Since chayote is a perennial plant, it is rarely placed: 2x2, 4x4 and even 5x5 m. It is grown on a trellis, like grapes, or on poles.

The number of fruits in the first years is normalized by removing some of the female flowers, and then removed regularly.

Productivity is high - up to 50-80 t/ha.

At a temperature of 9-11 ° C, the removed fruits are stored for up to 30 days.

Authors: Baranov V.D., Ustimenko G.V.

Chayote (Mexican cucumber), Sechium edule. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For arthritis: for the treatment of arthritis, you can use chayote in the form of an infusion. To do this, pour 1 tablespoon of crushed dry chayote leaves with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day.
For diabetes: for the treatment of diabetes, you can use chayote in the form of an infusion. To do this, pour 1 tablespoon of crushed dry chayote leaves with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day before meals.
For headaches: Chayote can be used as a compress to treat headaches. To do this, cut fresh chayote into mugs and apply to the temples for 10-15 minutes.
From digestive disorders: for the treatment of digestive disorders, you can use chayote in the form of a decoction. To do this, pour 2 tablespoons of chopped fresh chayote leaves with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day before meals.
From cough: for the treatment of cough, you can use chayote in the form of an infusion. To do this, pour 1 tablespoon of crushed dry chayote leaves with a glass of boiling water and let it brew for 10-15 minutes. Then strain and drink 1/4 cup 2-3 times a day.

Cosmetology:

To moisturize the skin: Chayote can be used to make a face mask. To do this, grind fresh chayote and mix it with 1 tablespoon of olive oil. Apply the resulting mass on the face and leave for 15-20 minutes, then rinse with warm water.
To fight wrinkles: Chayote can also help fight wrinkles. To do this, grind fresh chayote and mix it with 1 tablespoon of honey. Apply the resulting mass on the face and leave for 15-20 minutes, then rinse with warm water.
To strengthen hair: Chayote can be used to strengthen hair and fight hair loss. To do this, cut fresh chayote into circles and apply to the hair roots. Leave on for 30 minutes, then rinse with warm water.
To fight acne: Chayote can help fight pimples and acne. To do this, grind fresh chayote and mix it with 1 tablespoon of oatmeal and some water to make a paste. Apply the paste on problem areas of the skin and leave for 10-15 minutes, then rinse with warm water.
For skin lightening: Chayote can help brighten skin due to its vitamin C content. To do this, cut fresh chayote into mugs and apply on your face for 10-15 minutes, then rinse with warm water.

Attention! Before use, consult with a specialist!

Chayote (Mexican cucumber), Sechium edule. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Chayote (Sechium edule), also known as the Mexican cucumber, is a climbing plant native to tropical regions. Its fruits have a sweet taste and are used in cooking.

Tips for growing, harvesting and storing chayote:

Cultivation:

Chayote is best grown in full sun and well-drained soil.
It is recommended to plant the plant in the spring, after the danger of frost has passed.
The plant needs regular watering and can be fertilized with organic and mineral fertilizers.

Workpiece:

Chayote fruits should be harvested when they reach maturity, usually in August or September.
Fruits must be peeled, seeds and peel removed before consumption. They can be used in salads, grilled and boiled.

Storage:

Fresh chayote fruits should be stored in a cool and dry place where they can last up to several days.
The fruits can also be frozen for long-term storage. To do this, peel them, then cut them into pieces or cubes and put them in a container or bag. Then place in the freezer.

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