Summer Squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). All summer squashes are the fruits of the species Cucurbita pepo (although not all squashes of this species are considered summer squashes). The name "summer squash" refers to the inability to store these squashes for long periods of time (until winter), unlike winter squashes. Summer squashes, including young vegetable marrows (such as Zucchini, Yellow Straighneck and Yellow Croockneck) are harvested during the growing season, while the skin is still tender and the fruit relatively small. They are consumed almost immediately and require little or no cooking. In addition to the fruit, other parts of the plant are edible. Summer squash seeds can be eaten directly, ground into paste, or (particularly for pumpkins) pressed for vegetable oil. The shoots, leaves, and tendrils can be eaten as greens. The blossoms are an important part of native American cooking and are also used in many other parts of the world.