Mexican cucumber chaiote

The Mexican seagull cucumber is edible or Sechium edule belongs to the Pumpkin family. This plant began to be cultivated thousands of years ago by the ancient Maya and Aztec tribes. The birthplace of the Mexican seagull cucumber is the region of Latin America, namely the territory of present-day Mexico. Hence the adjective "Mexican" in the name of the chaiote cucumber. In its natural habitat, the Mexican cucumber chaiote grows in a tropical climate. However, the plant is currently cultivated in Asia, so the cucumber chaiote feels great in subtropical latitudes.

The cucumber chaiot got its distinctive name thanks to the ancient Aztec language, in the literal translation from which the word chayotli means "pumpkin with spikes. " The seagull plant is a perennial liana, which sometimes reaches a length of up to 20 meters. The Mexican seagull cucumber blooms in light flowers and has wide, rounded leaves. The fruits of the plant are round berries that rarely exceed 20 cm in length. Tea cucumber may differ in color depending on the variety, as well as the territory of the plant's growth.

It is noteworthy that all components of the seagull plant are eaten, even rhizomes, which are fruits reaching a weight of up to one kilogram. Green leaves and young seagull cucumber shoots are added to salads or stewed, then served as a side dish to meat and fish dishes. Green leaves of the plant are a frequent ingredient in vegetable stews or honeycombs. The most popular in cooking are not ripened green fruits of the Mexican cucumber seagull.

The chaote is usually boiled, baked or stewed. In Asia, chaote cucumber is considered an indispensable ingredient in many vegetable or hot salads. In Africa and Mexico, cucumber pulp is added to bakery products. Mexican cucumber fruits are distinguished by their tender and sweet taste. In addition, the chemical composition of chaiote cucumber is rich in starch content. Such properties allow you to cook chaote like potatoes. In addition to starch, the leaves and fruits of the chaiote plant contain a large amount of vitamin C, as well as natural amino acids that are essential for the human body.

Even the ancient Maya and Aztec Indians skillfully used the healing properties of Chaiote cucumber. Infusions and potions were made from tubers and green foliage of the plant, which had anti-inflammatory properties. When dried, Mexican cucumber chaiote is brewed as a healing tea that helps in the prevention and treatment of arteriosclerosis, removes stones from the kidneys and normalizes blood pressure.