Plentiful in September, the marrow has a creamy flesh, edible skin and seeds and a mild flavour. Although giant marrow competitions are popular in Britain, for eating, the rule is to select one that is small but heavy for its size. Larger marrows that sound hollow when gently tapped should be avoided, as they will taste bitter and have a watery consistency. Marrows should have bright, unblemished peel without any bruises, soft spots or cuts. They can be steamed, baked, boiled, fried or roasted. Cut in half, a variety of fillings can be used to stuff them before baking. They can be stored for three to four days, but the vitamin content will degrade the longer they are kept before eating. The vitamin C in marrows is particularly susceptible to heat, light and air exposure. They should be stored in a cool, dark location and only cut directly before cooking and eating.