A couple of weeks ago, I was gifted an assortment of fruit and vegetables from my friend's garden. One of the things she gave me was a marrow. What on earth do I do with a marrow? Turns out, quite a bit..
I remember eating marrow once as a child. My mum stuffed it with mincemeat and onion, popped it in the oven to cook then sliced it up and served it with potatoes and vegetables. I can recall it tasting rather bland. Nothing against my mum's cooking – my childhood memories are fondly filled with Sunday Roast dinners, rice pudding made with gold top milk, with a dollop of jam on top, sponge puddings and delicious moist cakes. I think marrows had just appeared as an ‘in thing’ and stuffing it was the recipe of choice.
Marrows are termed as a vegetable, although strictly speaking, they are a fruit, being a ‘botanical berry’ of the marrow flower. Originating from Central America and Mexico, they are from the same family as the cucumber, melon and others squashes including the courgette or zucchini. Marrows are actually a courgette that has been left to grow a little bit longer. Marrows are oval, with a smooth thin edible skin, light beige to a deep green in colour.
Courgettes or zucchini are probably more popular as a food today than its bigger sibling the marrow as they tend to be sweeter in taste and more versatile because of their size. But marrows shouldn’t be hastily dismissed, as having a rather neutral taste, you can add anything to them with a strong flavour – think chilli, garlic, herbs like rosemary and thyme etc. to turn them into something quite spectacular and tasty! I made a spiced marrow cake using cinnamon and mixed spice and substituted butter for oil - the result was a delicious light and moist, well risen cake. A feat in itself for me; despite being a kitchen witch, my baking is not as good as my cooking.
I had nearly a kilo of chopped marrow left, so I've put it in the freezer until I decide what to do with it – although I think a marrow chutney is on the list.
Marrows can be stuffed, grated, cubed and added to a variety of dishes including curry, casseroles and other dishes. Particularly good for vegetarian and vegan cooking too!
Marrow is very good for us with a vast range of benefits. It is said to help improve eyesight, is good for strong healthy bones, excellent for our immunity and a great source of keeping our circulation in check which in turn assists our energy levels. It lowers cholesterol and reduces the risk of cardiovascular issues and diabetes, although I’m sure adding it to a cake mix is not included! It is rich in vitamins and other ‘good for you’ nutrients.
Magically, it is a great addition to your baking or cooking for prosperity, abundance and fertility work. The seeds can also be dried and added to spell work for prosperity and new beginnings. I gave some thought to our rather overlooked marrow and the words that also came to me were comfort, support and nurturing, so it would also be a good addition for any work for those too!