Courgette is a versatile veggie that is a great way to get more greens while adding flavour to many recipes. 

Once the courgette has been cut, you probably only have about four or five days before it will show signs of spoilage or start going off.

But experts say it could last up to two weeks without turning mushy if you do one thing when you store it (we also asked three farmers the best method to cook courgettes, and they all said the same thing).

The key thing is to store it away from other fruit and vegetables that emit ethylene gas as they ripen, as this will speed up the courgette’s ripening process, too. Tomatoes and bananas are two such examples, according to Southern Living.

If the courgette is fresh, if stored whole in this way, and in the fridge, it should last one to two weeks. It will last much longer if stored in the vegetable compartment in the fridge, where the humidity level will be lower. This will keep moisture away and stop excess moisture speeding up the spoilage or encouraging mould.

For this reason, you should also avoid washing courgette until you want to use it. And if storing in a bag, the bag needs to open so air can circulate, giving the veg room to breathe. If it is in a plastic wrap or packaging, it’s good to poke some holes to allow air to get in.

You can still eat a courgette that has gone soft, but it’s best to chuck it if it gets slimy, or emits a smell, or is very soft and mushy. It is also not a good idea to cut mould off the skin of a courgette and eat the rest of it - as some of the toxins from the mould can spread and might not be visible, and you could get sick.

Signs that a courgette is going off include brown spots and mushy flesh. If it just has wrinkled skin, it just means it is losing moisture, but it should still be fine to eat.

Courgettes, also known as zucchini, are a kind of summer squash belonging to the marrow family. They are adaptable and can be prepared in many ways, such as stir-fries, salads, and roasted dishes. 

Some people slice courgettes into rounds or strips and roast until tender, while others spiralise them into "courgetti spaghetti". There's no wrong way to cook this delicious marrow variety, which you can actually eat raw. But the best methods are those that use high heat.

Sautéing, roasting, and grilling are what Patrick Horan, co-owner of Waldingfield Farm in Washington, Connecticut, prefers.

This can be done either on a grill or in a hot skillet, though you should add some fats, said Patrick. He told Simply Recipes: "Simply olive oil, salt, and pepper to enhance the flavour. Let the zucchini be the star."