Shu Shu (also known as Chayote — Sechium edule) is from the gourd family and originated in Mexico.
We have had numerous harvests from our shu shu vine. It died back completely last winter when we had black frost for the first time, but it jumped back almost immediately — tenacious and verging on invasive, I wish it grew elsewhere on the property and not in our tunnel.
Shu shu is high in many nutrients — especially folate (vitamin B9) — while low in calories, carbs, and fat.
The phytochemicals in chayote can improve blood flow and reduce blood pressure levels. Chayote is also rich in antioxidants, including myricetin, which can help lower cholesterol levels, reduce inflammation, and protect against free radicals. It’s relatively low in carbohydrates and relatively high in fibre — a nutritional combination that can help you maintain healthy blood sugar levels.
Somewhere I read that one can live off shu shu for 3 months and still be OK. That’s encouraging in a world of food insecurity and low quality produce.
Preparation
Our Seedling Kitchen has been very busy processing the loads of shu shus coming from the garden. This is what we’ve been doing:
- We make loads of shu shu chutney, and it is truly delicious!
- We make loads of shu shu pickle, which is delicious on burgers, in wraps and just about anything you can think of
- We also add it raw julienne style to salads
- And use it very successfully as a bamboo shoot replacer in stir fries
- Temper and bulk up really hot chilli sauce
- Remove the ‘hearts’ and stir fry with garlic and olive oil — absolute treat!
Keep an eye out for more shu shu posts with recipes and ideas.