Chayote (Sechium Edule) - Vigorous Plants

Strong plants of Chayote (Sechium edule)

Scope of delivery: One plant in a 9cm pot (approx. 30cm)

There are also a few late bloomers from the germinating fruits available at a special price. Click here...

Chayote, also known as Christophene or vegetable pear, belongs to the cucumber family and is a fast-growing climbing plant that can grow several meters over the season. The fruits, which usually appear in large numbers only in the second year, are edible and can be fried as a vegetable. You can find several delicious recipes for this online.

It needs a climbing aid and thrives best in warm locations. However, outdoor cultivation is also possible.

It should be noted that the entire chayote fruit germinates and is pressed up to one third into the substrate (last picture). The fruit forms roots wherever it touches moist substrate. However, since this is absorbed by the plant over time and disintegrates, care should be taken not to plant it too deeply to avoid hollow spaces. It is best to press it into the soil so that the sprout and a little of the fruit come into contact with the moist substrate. The pot does not need to be too warm until it is moved outdoors. Bright at 15°C is sufficient if you don't want it to grow too tall before the last frosts.

Chayote can be overwintered with its rhizomes in a cool but frost-free place. It is therefore recommended to keep it in a larger container.

Edible Plant Parts & Uses

1. Fruits and Seeds

• Taste: Mild, refreshing, and slightly sweet (reminiscent of a mix of kohlrabi, zucchini, and cucumber). The soft core in the middle tastes slightly nutty.

• Use: The pear-shaped fruits are excellent for various dishes. They are a wonderful addition to salads (grated raw), but can also be cooked, steamed, fried, stuffed, or served as a purée. The core can be eaten without any problems.

2. Shoots, Leaves, and Roots

• Use: The plant produces edible young tendrils and leaves, as well as starchy underground root tubers in older plants.

• Preparation: The tender shoot tips and leaves can be prepared in the kitchen similarly to spinach (e.g., briefly blanched or stir-fried in a wok). The tubers can be cooked, mashed, or fried like potatoes or yams after harvesting and offer a satisfying, earthy component.

⚠️ Important practical note: Sticky plant sap

Unlike many other vegetables, Sechium edule often secretes a sticky sap when the raw fruit is cut and peeled, which dries on the skin and can leave a taut, slightly numb sensation.

• Clever processing: For people with sensitive skin, it is recommended to peel the fruits under running water or wear kitchen gloves during preparation.

• Good to know: Young, tender chayotes have a very thin skin and often do not need to be peeled before eating or cooking. The sticky effect also completely disappears when cooked.