Joseph Lofthouse wrote:I keep telling myself that one of these years I want to do cotyledon tasting/selection on my cucumbers.
Joseph Lofthouse wrote:
I also tasted the lettuce. I find cucumber poison to be much more objectionable than lettuce poison. In any case, This is the third generation tasting for lettuce poison. And milky sap in lettuce leaves is a great indication that they are poisonous, so I don't have to taste the worst of the lettuce.
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Joseph Lofthouse wrote:I believe that lettuce poison has medicinal properties. I am selecting my lettuce for suitability as food, not as herbal medicine.
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Lydia Feltman wrote: Zucchini or Gourgette are in the genus Cucurbita and species pepo. They are insect pollinated as are all plants in the Cucurbitaceae family. Generally these plants will cross only with others in the same species. The species C. pepo includes, besides zucchini: some pumpkins, acorn, crookneck, scallop, spaghetti, and the small striped and warted gourds (the decorative gourds found in stores around Thanksgiving here in the U.S.) I'll bet the zuchinni in the story had genes from this type of "gourd", or similar, which is not edible, although I have not heard of it being poisonous.
Susan Ashworth in her book "Seed to Seed" recommends that any Cucurbits grown for seed should be 1/2 mile from any other in the same species. I have saved seeds from"Bennings Green Tint" Paddy Pans (my favorite) for many years now. Also saved one of each of the moschata and maxima species, each year different ones, but all Winter squash. Fortunately no one within 1/2 mile grew any other squash or pumpkins.
A guy I know grew what he hoped would be a giant pumpkin from home grown seed someone had given him, in a mound of composted horse manure. It was a giant all right, but not a prize winner, as it was green and elongated, probably a cross with a Hubbard, which is also C.pepo. C. pepo squash are one of the most difficult for saving seeds, because there are so many extreme differences among them.
BTW; Cucumbers are Cucumis sativus, not even in the same genus as squash, and will not cross with them.
I highly recommend Susan Ashworth's book, if you are interested in saving seeds.
No rain, no rainbow.
Western Montana gardener and botanist in zone 6a according to 2012 zone update.
Gardening on lakebed sediments with 7 inch silty clay loam topsoil, 7 inch clay accumulation layer underneath, have added sand in places.
William Schlegel wrote:Giant pumpkins and Hubbards are both Cucurbita maxima and thus readily hybridize.
Cucumbers come in two species Cucumis sativa and Cucumis melo the later of which readily hybridizes with melons such as canteloupe which is also Cucumis melo.
Spaghetti squash is Cucurbita pepo which readily hybridizes with gourds, summer squash like crooknecks and zucchini, and many other pumpkins and squash which are Cucurbita pepo.
No rain, no rainbow.
In modern times the only right way forward is to come back to nature.
marcus thompson wrote:https://www.livescience.com/62158-toxic-squash-syndrome-hair-loss.html
Women lost their hair to bitter squash. Makes me wonder about growing squash.
Failure is a stepping stone to success. Failing is not quitting - Stopping trying is
Never retire every one thinks you have more time to help them - We have never been so busy
Chris Kott wrote:.
Education, not legislation, I say.
-CK
Jenny Wright wrote:I got sick after eating zucchini from my garden this summer 3 different times and each time was progressively worse. The last time I felt like I was dying. Worse pain ever and I've given birth 5 times without pain medication. But no one else in my family got sick. I get itchy from touching raw curcubits and can't eat them raw at all without getting sick- squash, melon, cucumber, etc. But normally I'm fine if they are cooked or pickled. So I've been wondering if I had an allergic reaction or if it was a toxin in the zucchini and I just ate more than my family members. In any case I am so afraid to eat zucchini now. 😭
Failure is a stepping stone to success. Failing is not quitting - Stopping trying is
Never retire every one thinks you have more time to help them - We have never been so busy
Jenny Wright wrote:I got sick after eating zucchini from my garden this summer 3 different times and each time was progressively worse. The last time I felt like I was dying. Worse pain ever and I've given birth 5 times without pain medication. But no one else in my family got sick. I get itchy from touching raw curcubits and can't eat them raw at all without getting sick- squash, melon, cucumber, etc. But normally I'm fine if they are cooked or pickled. So I've been wondering if I had an allergic reaction or if it was a toxin in the zucchini and I just ate more than my family members. In any case I am so afraid to eat zucchini now. 😭
Paul Fookes wrote: allergic response to the curcubits. Itching (and probably the development of welts) is an inflammatory response. If it were the toxins, the result would have probably been the same each time. when and if you need to handle them use kitchen gloves and wear a mask so you limit the risk of contact or inhalation. Alternatively, they are off the family diet. It may be wise to discuss your reaction with your health service provider so you can have a management plan in place.
Jenny Wright wrote:Sigh... It sounds like I need to make a trip to my allergist and have a talk with him. I do have epipens and medication since I'm allergic to so many foods.
David Wieland wrote:
Jenny Wright wrote:Sigh... It sounds like I need to make a trip to my allergist and have a talk with him. I do have epipens and medication since I'm allergic to so many foods.
I had childhood allergies until puberty, so I have only a distant acquaintance with your situation. I've read of desensitization treatment that starts with tiny amounts of the offending allergen and gradually increases the exposure. Apparently some people desensitize themselves to poison ivy by eating an emerging leaf and continuing daily as the leaves grow.
It sounds like you need to be wary of enjoying generous amounts of favorite foods -- and to consult your allergist.
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