Turk’s Turban Squash Plant (also known as Turkish Turban) is a popular ornamental vegetable that grows well in most climates. Its leaves are dark green with white stripes and it produces small round fruits that look like miniature cucumbers. It is native to Turkey, but can be grown successfully in other warm temperate regions. It prefers full sun and moist soil, although it will tolerate dry conditions if they do not cause severe frost damage or excessive heat stress.
Turk’s Turban Squash plants require good drainage and have been known to produce fruit even when watered only partially. They prefer rich, fertile soil and can survive drought conditions.
However, they may fail to thrive under poor soils or in areas where there is too much shade. When transplanting from one location to another, make sure the new site does not receive direct sunlight for long periods of time. If possible, dig up the old site and replant it somewhere else.
The best way to get started with growing turkish turban squash is to buy seedlings from nurseries or garden centers. You can then take them home and start training them yourself.
After planting, you’ll need to water your newly planted plants regularly because they don’t like being left alone! They will also need regular pruning so that their growth remains uniform.
You can harvest the tu…
Turks Turban Squash
As you may already know, there is a special ingredient that has been gaining in popularity: Turban or Turk’s Turban. It is a type of squash that comes from the gourd family and is also known as Bengan or Bottle Gourd.
It looks similar to a bottle, hence the name bottle gourd. Most people, however, just call it a Turban Squash.
So what is it, exactly? And how do you prepare it?
Keep reading to find out!
There are several different types of Turban that are available on the market today. They include the green ones, white ones, multicolored ones and even some that have stripes.
The green varieties are the most common and they have a taste similar to Zucchini or yellow summer squash.
The white ones have a stronger taste and smoother texture, similar to potatoes. The multicolored varieties are not as common, but they provide a nice visual appeal and mix well into salads or stir fries.
Regardless of the color, Turban squashes can be used in several different types of recipes. Most commonly, they are cut up and baked in the oven with seasoning and other vegetables.
They can also be boiled or fried, and they can even be made into soups or dips.
See More Turban Squash Articles
Sources & references used in this article:
The gourd book by CB Heiser – 1993 – books.google.com
Ethrel (2-chloroethanephosphonic acid) a tool for plant hybridizers by RL Lower, CH Miller – Nature, 1969 – nature.com
EC92-1248 Growing Squash and Pumpkin for Food and Ornamentation by A Goldman – 2004 – Artisan Books
2-Methylthioadenosine-5′-phosphate: a specific inhibitor of platelet aggregation by L Hodges, FP Baxendale, DS Wysong – 1992 – digitalcommons.unl.edu
Influence of clomazone herbicide on postharvest quality of processing squash and pumpkin by F Michal, MH Maguire, G Gough – Nature, 1969 – nature.com