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My Serpente di Scilia are now about a foot long and about the diameter of a 2 pence piece. I haven't grown them before so don't know when they are ready to harvest - what size should they be?

When you like, but if left they will get longer and fatterXX Jeannine

Thanks, Jeannine - I presume they lose a bit of their flavour when they get bigger, just as courgettes do.
The plants are covered.....and I am already trying to deal with a green, yellow and lebanese courgette glut!
I don't think a day goes by when we din't eat courgettes ;D

We had a 'longest snake' competition a few years ago - in my opinion, the only thing they are good for!

I am not sure that this variety is a top of the pops on the flavour front at any size.  More a bit of fun to grow.  For flavour try Tromba D'Albenga.  Smaller slightly obese snakes but very tasty.

I'll give a go and see what they taste like - may be useful to add as bulk to various dishes.
Will try Tromba D'Albenga next year - I like something to look forward to :D

I agree they are more of a novelty but they make super painting projects for kids

Best advice I can give you is "taste it and see"

XX Jeannine

Have googled it and found a suggestion to pick the tips and cook them in olive oil and serve as a veg or with pasta.
Do you think they will be more tasty that way ;D

Tips?

I presume they mean the growing tips of the vines. They are nice and soft so perhaps they would saute very nicely with some garlic and olive oil ;D

Don't know, but you can eat any part of a squash. seeds, fruit, tendrils and blossoms.

 I like to take the  unpollinated flowers with the unfertilised baby squash showing, cut the whole thing with about 1 inch of stem below the embryo fruit  and deep fry the whole thing in Tempura batter.

Found you a picture  of your squash on my pooter while looking for something else

Quote from: Tin Shed on August 03, 2010, 23:06:31
Have googled it and found a suggestion to pick the tips and cook them in olive oil and serve as a veg or with pasta.
Do you think they will be more tasty that way ;D

This is what they do  in Sicily.  Cut the last 6inches or so from the ends of the shoots, including the tendrils and use them in a sort of soup thing.  My sister in law goes mad for these but never wants the actual 'snakes'!

Love the idea of the flowers in Tempera batter - perhaps I will try all three ways of cooking them and do a taste test........watch this space ;)