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Abruzzese Tortarello Cucumber Seeds
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[Cucumis melo var. flexuosus] Ancient Abruzzo vegetable seeds, called cucumber but botanically a snake melon — highly digestible, eaten unripe in salads.
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- Abruzzese Tortarello Cucumber
- The Abruzzese Tortarello Plant
- How to Sow Abruzzese Tortarello
- How to Grow Abruzzese Tortarello
- Tips for Abruzzese Tortarello
- Diseases and Pests of Abruzzese Tortarello
- Uses and Curiosities of Abruzzese Tortarello
- Properties of Abruzzese Tortarello
- Nutritional Values of Abruzzese Tortarello
Abruzzese Tortarello Cucumber
The Abruzzese tortarello cucumber, though commonly called "cucumber", is botanically actually a non-sweet melon variety (Cucumis melo var. flexuosus). It is an ancient vegetable, typical of the province of Chieti and the Trigno valley, with an elongated, slightly twisted fruit.
The Abruzzese Tortarello Plant
It belongs to the Cucurbitaceae family. It is a rustic annual herbaceous plant, which can grow either creeping or climbing: if allowed to climb on stakes, the fruit develops vertically and stays straighter. The skin is light or dark green, slightly waxy and grooved, which is why it is also called "snake melon".
How to Sow Abruzzese Tortarello
Sowing takes place from April to May, directly in the field once the soil is well warmed, burying seeds about 2 centimetres deep. Harvesting begins about 60 days after sowing.
How to Grow Abruzzese Tortarello
It prefers a warm-temperate climate and soil rich in organic matter, well-drained. It is advisable to let it climb on vertical supports, so fruits stay clean and are less prone to fungal diseases. It requires plenty of water, with regular watering throughout the growing cycle.
Tips for Abruzzese Tortarello
Harvesting should be done every 2-3 days, choosing fruits that are well swollen but still immature and greenish in colour, before the colour turns towards the yellow or orange typical of full melon ripeness.
Diseases and Pests of Abruzzese Tortarello
Like other cucurbits, it can be subject to powdery mildew and downy mildew, especially in conditions of high humidity. Vertical staking helps prevent rot from contact with the soil, while good ventilation reduces the risk of fungal diseases.
Uses and Curiosities of Abruzzese Tortarello
In the Vasto area and in Molise, tortarello almost entirely replaces the consumption of traditional cucumber. It is eaten unripe, fresh in salads, being much more digestible than common cucumber. If left to ripen, it instead develops a delicate melon flavour, also appreciated for sorbets or as an after-dinner fruit.
Properties of Abruzzese Tortarello
Rich in water and low in calories, Abruzzese tortarello is particularly digestible, free of the bitter aftertaste typical of some cucumbers. It contains good amounts of potassium and vitamin C, plus a fair mineral content.
Nutritional Values of Abruzzese Tortarello
Per 100 grams, Abruzzese tortarello provides about 15 kcal, 0.6 g protein, 3 g carbohydrates (of which sugars about 2 g), 0.1 g fat and 0.6 g fibre. It has a good vitamin C content (about 10 mg) and potassium (about 150 mg).