Chayote Squash (Sechium edule)LIVE PLANT SEEDS1 Seed $4A most bizarre sort of squash where each fruit has one large seed and it sprouts from within the fruit, right out of that wrinkled end. Do not try to remove the seed as I've never done this successfully because the seed died when it dried out. Although I do suspect you could take a splice or a bite out of the side of the fruit when you get it if you'd like to try it.The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder, as well.The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.In Louisiana Creole and Cajun cuisine, the fruit, known as mirliton also spelled mirletons or merletons is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes.Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes.In the Philippines, the plant is known as "Sayote" and is grown mostly on Mountainous part of the country such as Baguio City and parts of Cordillera Administrative Region Chayote is used in many kinds of dishes such as soup, Stir-fried vegetables and chopsuey.In Indonesia, chayotes are called labu siam and widely planted for their shoots and fruit. It's generally used in Sundanese food as "lalap" and one of ingredients for Sundanese cuisine called "sayur asem".In Taiwan, chayotes are widely planted for their shoots, known as lng x ci (???, literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.In Thai cuisine, the plant is known as sayongte (Thai: ????????) or fak maeo (Thai: ???????, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.In Brazil and other Latin countries, it is used in salads,[citation needed] soups or souffls. The younger, spikeless fruits may be eaten raw.[citation needed]In Nepal, the plant and fruit is called iskus (?????? in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different verities of curries. Boiled fruits and roots are used as food.Chayote is also popular in South Indian cuisine. It is popularly referred to as 'Bangalore brinjal' and is used in vegetable stews.Many cultures have found that if the harvest of chayote is abundant, it is cheaper to use it as food for pigs or cattle than the usual commercial feed.In my own experience with spiny chayote (Zone 9), 2 years ago I had one of these which I started about this time of year survive for a year through the coldest winter we can get here without any special protection or encouragement. It gets real dry for about 8 months on end between fall and spring here every year and the plant survived through that period of both hot/dry and COLD/dry with hit or miss watering and even neglect.GERMINATION INSTRUCTIONS: These are already 'germinating' and should be 'planted' immediately. Simply bury it only half way below surface laying on its side as it would seem natural, much like as pictured.