Gardeners in Czechia and Slovakia receive advice on surplus zucchini, lamb's lettuce and tomato cracking

Czech gardeners are urged to process oversized zucchini rather than discard them. Removing the hard skin and seeds, the flesh can be grated and frozen for soups, sauces or baked goods, turned into low‑carb zucchini noodles, or used in pastries and breads.

In Slovakia, lamb's lettuce (Valerianella locusta) is promoted as a nutrient‑dense, cold‑tolerant salad green that can be cultivated year‑round in gardens, containers or indoor spaces. It thrives in light, moist soils with a pH of 6.5‑7.0, tolerates temperatures down to –10 °C, and supplies high levels of vitamin C, A, E, folate and minerals.

Tomato growers in Slovakia are advised to curb fruit cracking that follows heavy June rains. The cracking results from rapid water uptake after dry periods, stressing the skin. Recommended measures include maintaining even soil moisture through regular irrigation or mulching, harvesting ripe fruit early, and selecting crack‑resistant varieties. Minor cracks can be trimmed and the fruit used promptly; severely damaged fruit should be discarded.