I remember one summer growing up my parents cooked a lot of zucchini. It got to the point where we were like “pump the brakes on the zucchini we can’t take much more”. Turns out it was growing in the compost pile quite a bit from discarded seeds. Granted, that compost pile is very healthy with red worms.
Did you miss the part that said the toxin has a bitter taste so it’s only a risk if you don’t have much of a sense of taste? 1 death in a decade is incredibly low.
I remember one summer growing up my parents cooked a lot of zucchini. It got to the point where we were like “pump the brakes on the zucchini we can’t take much more”. Turns out it was growing in the compost pile quite a bit from discarded seeds. Granted, that compost pile is very healthy with red worms.
With zucchini don’t use your own seeds. They can become poisonous.
Did you miss the part that said the toxin has a bitter taste so it’s only a risk if you don’t have much of a sense of taste? 1 death in a decade is incredibly low.
I didn’t know this, but it seems to be fine as long as you’re able to taste the bitterness and don’t keep eating it if it’s gone bad.