Soil — How to Grow
Sow indoors on their side in deep modules in late spring, or direct after the last frost. Plant out 90cm apart in rich, well-manured soil in a sunny spot. Water generously at the base — wet leaves encourage mildew. Harvest fruits at 15–20cm for the best flavour and texture, checking plants every 2–3 days in peak summer. The flowers are also edible and excellent stuffed and fried.
Space plants 90cm apart
Watch Out For
Companion Planting
Grows well with
Sweetcorn
French Beans
Runner Beans
Peas
RadishVarieties (4)
The UK's most reliable courgette — disease-resistant, prolific, and consistent
Intensely dark, richly flavoured, and one of the oldest heritage courgette varieties
A ribbed Italian heritage variety with nutty, superior flavour and beautiful texture
A brilliant yellow courgette — mild, sweet, and visually spectacular on the plate
Regional Growing Guides
Uk
Sow
Apr, May
Harvest
Jun, Jul, Aug, Sep
Smoke — In the Kitchen
Courgette is a versatile summer vegetable with a mild, slightly sweet flavour and a tender texture that lends itself well to cooking over fire. When grilled or cooked directly on coals, courgette develops a lovely caramelised exterior while retaining a soft, juicy interior. This contrast of textures makes it an excellent addition to any BBQ plate. Its subtle flavour means it pairs beautifully with bold seasonings, fresh herbs, or acidic finishes such as a splash of vinegar or a squeeze of lemon to brighten the dish. When selecting courgettes, look for firm, unblemished specimens with glossy, dark green skin. Smaller courgettes tend to be sweeter and less watery, making them ideal for grilling. Avoid any that feel soft or have shrivelled ends as these indicate age or poor storage. Courgettes can be sliced lengthways for grilling or cut into thick rounds to hold up well on the barbecue without falling apart. For storage, keep courgettes in a cool, dry place or in the vegetable drawer of the fridge wrapped loosely in a paper towel to absorb moisture. Use them within a few days for the best texture and flavour. Over time, courgettes can become watery and lose their firmness, which affects their performance on the grill. Courgette is a no-fuss vegetable that rewards simple preparation and pairs well with a range of BBQ proteins and sides.
Prep
Slice diagonally at 1 cm or lengthwise into planks. Season and oil just before cooking — salt draws moisture if applied too early.
Cook
Hot direct heat: 3–4 minutes per side. Courgette goes from perfect to mushy fast. Look for clean char marks and slight softening — still a little bite is ideal. Finish with lemon and mint.
On the Grill
