A strange texture on your fingers, skin that wrinkles, a sensation of vegetable glue… But what exactly happens when you peel a zucchini ? Behind this mystery lies a little botanical secret.
Have you ever felt this curious sensation ? After peeling a zucchini, a cucumber, or a pumpkin, your fingers become sticky, almost slimy, and your skin wrinkles as if you’d soaked it too long in water.
A few hours later, this thin film dries and starts to flake off, like a miniature molt. Intriguing, right? What if this little kitchen mishap actually hides a fascinating biological phenomenon ?
A Plant Family Unlike Any Other
These vegetables (which are, botanically speaking, fruits) all belong to the Cucurbitaceae family. Zucchinis, pumpkins, melons, cucumbers… all cousins!
And their common link goes beyond the late-autumn soup: they also share a rather unique vascular system.
In most plants, two types of “tubes” transport vital fluids: xylem, for water and minerals; and phloem, for sugars.
But in cucurbits, the phloem is doubled—or even multiplied!
This is called extra-fascicular phloem, a secondary network of vessels that runs just beneath the skin.
A Sticky Sap for Defense
And here lies the heart of the mystery: when you cut a zucchini, you damage these peripheral vessels. In response, the plant releases a viscous, sticky sap rich in P-proteins, callose, and defensive hormones.
A kind of plant latex, designed to plug the wound, block microbes, and even trap insects. An impressive survival strategy, but not convenient for your hands!
And since zucchinis are generally harvested before they reach full maturity, they’re even more generous with sap than their older cousins—hence that gluey feeling when you prepare them.
How to Avoid the “Vegetable Glue” Effect?
If you don’t want to end your cooking session with sticky fingers, here are 3 tips:
- Wear gloves! Simple, basic, effective.
- Use a kitchen towel to avoid direct contact.
- Or don’t peel them at all! Their skin is edible, tasty, and full of nutrients.
In a sticky emergency, a soak in warm, soapy water or a little oil can save your hands. Just be sure to scrub well!
And What About Eating Them, These Zucchinis?
Zucchini lends itself to a thousand recipes:
- As raw tagliatelle marinated in lemon.
- In a cheesy, melting gratin.
- In a savory cake or tart.
- And even in a chilled summer soup!
In short, you have every reason to keep cooking these little green fruits—sticky but delicious. Enjoy!
