Chayote (Sechium Edule) - Vigorous Plants

Strong plants of the Chayote (Sechium edule)

Scope of delivery: Per 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...

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

It requires a climbing aid and thrives best in warm locations. However, keeping it outdoors is also possible.

Please note 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. Since this is utilized by the plant over time and decomposes, you should ensure that it is not planted too deep to avoid creating cavities. It is best to press it into the soil just enough so that the sprout and a little of the fruit are in contact with the moist substrate. The pot does not need to be kept too warm until it is moved outdoors. A bright spot at 15°C is sufficient if you do not want it to grow too tall before the last frosts.

Chayotes can be overwintered with their rhizomes in a cool, frost-free place. It is therefore advisable to keep them in a larger container.

Edible plant parts & usage

1. Fruits and seeds

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

• Usage: The pear-shaped fruits are perfect for a wide variety of dishes. They are a wonderful addition to salads (grated raw), but can also be boiled, steamed, fried, stuffed, or served as a puree. The core can easily be eaten along with the rest.

2. Shoots, leaves, and roots

• Usage: The plant produces edible young tendrils and leaves, as well as starchy root tubers as it matures.

• Preparation: The tender shoot tips and leaves can be prepared in the kitchen similar to spinach (e.g., briefly blanched or sautéed in a wok). Once harvested, the tubers can be boiled, mashed, or fried like potatoes or yams and offer a filling, earthy component.

⚠️ Important practical note: Sticky plant sap

Unlike many other types of 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 feeling.

• Smart 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 at all before eating or cooking. The sticky effect also disappears completely once cooked.