What Part of a Marrow Do You Eat? The Complete Guide

Historically, bone marrow was a critical food source for early humans, providing essential nutrients. Today, however, the word “marrow” can refer to two very different ingredients: a summer squash known as vegetable marrow and the rich tissue found inside animal bones. This dual meaning can be confusing for home cooks deciding what parts to use.

Quick Summary

The edible parts depend on the type of marrow. For vegetable marrow, the tender flesh, skin, and seeds are all consumable, while the soft, fatty tissue inside animal bones is the delicacy to be eaten.

Key Points

• Two distinct types of marrow: The term 'marrow' can refer to a summer squash or animal bone tissue, with different edible parts and flavors.

• All parts of vegetable marrow are edible: The flesh, skin, and seeds of the marrow squash can be eaten, though seeds may be removed from larger specimens.

• The inner tissue of bones is bone marrow: Only the soft, fatty tissue found inside animal bones is consumed as bone marrow.

• Contrasting flavors and textures: Vegetable marrow has a mild, creamy taste, while bone marrow offers a rich, buttery, and savory umami experience.

• Different nutritional profiles: Vegetable marrow is low in calories and high in fiber, whereas bone marrow is calorie-dense and rich in healthy fats and collagen.

• Different preparation techniques: Vegetable marrow is often roasted or stuffed, while bone marrow is typically soaked and then roasted to be scooped out.

• Culinary uses vary widely: The mildness of vegetable marrow makes it suitable for curries and bakes, while bone marrow is often a centerpiece on toast or an enriching addition to stews.

Understanding the Two Types of Marrow

Before you can decide what part to eat, you must first identify which type of marrow you have. The term can refer to a culinary vegetable or a specific animal tissue, both of which are prepared and consumed very differently.

The Edible Parts of Vegetable Marrow

Vegetable marrow is a type of summer squash, which is essentially an overgrown courgette or zucchini. When it comes to this mild-flavored vegetable, the most straightforward answer is that virtually all of it is edible, provided the marrow is reasonably young and well-prepared. This includes:

• The Flesh: The creamy, pale flesh of the vegetable marrow is its most commonly used part. It has a mild flavor and a soft texture when cooked, making it an excellent base for absorbing other flavors.
• The Skin: The skin is also edible and, according to BBC Good Food, does not need to be peeled, as it softens during cooking. This adds fiber and nutrients to your dish. For larger, tougher marrows, you may opt to peel it for a more tender result.
• The Seeds: The seeds inside a vegetable marrow are perfectly edible. For smaller marrows, you can cook them right along with the flesh. For larger, more mature specimens, the seeds can become hard and stringy, and you may want to scoop them out before cooking.

The Edible Parts of Bone Marrow

Bone marrow is the soft, fatty, and nutrient-rich tissue found inside the cavities of animal bones, most notably from cattle, sheep, and bison. Unlike the vegetable, the inedible part is the hard bone itself. The prized and eaten part is exclusively the tissue within.

Bone marrow is prized for its rich, buttery, and savory flavor. It is a delicacy that can be served in several ways, and preparing it often involves a preliminary brining step to remove blood, resulting in a cleaner flavor. Once cooked, it can be:

• Scooped and Spread: Roasted bone marrow has a creamy, custard-like texture, making it ideal for scooping out and spreading on toast or crusty bread.
• Used as an Ingredient: The marrow can be rendered into a fatty stock, broth, or used to add depth and flavor to stews like the classic Italian osso buco.
• Served as a Topping: For a truly decadent experience, roasted marrow can be served on top of a perfectly grilled steak, where it melts beautifully to enrich the meat.

Comparison of Vegetable Marrow vs. Bone Marrow

To help clarify the differences, here is a breakdown of the key characteristics of each type of marrow.

Feature	Vegetable Marrow	Bone Marrow
Source	Plant (summer squash)	Animal (inside bones)
Edible Part	Flesh, skin, and seeds	Fatty tissue inside the bone
Flavor	Mild, watery; absorbs other flavors	Rich, savory, buttery; nutty undertones
Texture	Soft, creamy when cooked	Soft, custard-like, spreadable when cooked
Cooking Method	Roasting, stuffing, curries, steaming	Roasting, simmering in broths, spreading on toast
Nutritional Profile	Low in calories, high in fiber; rich in Vitamin A and C	High in fat, calories, collagen, Vitamin B12

Preparation and Cooking Methods

Regardless of which marrow you are using, proper preparation is key to a delicious meal.

Preparing Vegetable Marrow

1. Wash and Trim: Begin by washing the outside of the marrow thoroughly. Trim off both ends of the squash.
2. Decide on Seeding: For smaller marrows, no seeding is necessary. For larger ones, cut the marrow in half lengthwise and use a spoon to scoop out the stringy core and large seeds.
3. Choose Your Method: Based on your recipe, you can cube it for roasting, slice it for grilling, or hollow it out for stuffing. The skin can be left on to add texture and nutrients. For specific recipes, you can use the guidance on BBC Food.

Preparing Bone Marrow

1. Soak the Bones: To achieve a cleaner flavor and whiter appearance, soak the bones in a salt water solution in the refrigerator for up to 24 hours, changing the water once or twice. This draws out blood and firms up the marrow.
2. Roast: Preheat your oven to a high temperature, typically around 450°F (230°C). Place the marrow bones, cut-side up, on a baking sheet. Season with salt, pepper, and herbs.
3. Monitor Cooking: Roast for 15-25 minutes. The marrow should be soft, wobbly, and slightly bubbly but not completely melted.
4. Serve Immediately: Use a small spoon to scoop out the warm marrow and serve with toast or alongside meat.

The Nutritional Aspect of Both Marrows

As their composition differs dramatically, so do their nutritional benefits.

Vegetable marrow, being a squash, is a source of fiber, vitamins A and C, and antioxidants. It is naturally low in calories and fat, making it a healthy and hydrating addition to meals. Its versatility in absorbing flavors allows it to be a key component in a wide array of balanced dishes, from curries to bakes.

Bone marrow, on the other hand, is calorie-dense and rich in healthy fats, protein, and minerals. It contains collagen, which is beneficial for skin and joint health, and conjugated linoleic acid (CLA), which may help reduce inflammation. Due to its high fat content, it is often consumed in smaller, rich portions rather than as a staple vegetable. Bone marrow is a favorite among those following diets like Paleo and Carnivore due to its nutrient density. For further nutritional information, Healthline offers an excellent overview of bone marrow's profile.

Conclusion: Know Your Marrow

In conclusion, the question of what part of a marrow you eat depends entirely on whether you are referring to the squash or the animal tissue. For vegetable marrow, the entire product—flesh, skin, and seeds—is edible, and its mild flavor makes it a versatile ingredient. For bone marrow, the soft, fatty tissue inside the bone is the edible delicacy, celebrated for its rich, buttery taste and nutritional content. By first identifying the type of marrow, you can select the correct preparation and cooking methods to enjoy all its distinct flavors and benefits.

Cooking Methods for Marrow

• Vegetable Marrow: The squash can be baked, roasted, fried, boiled, or grated into savory baked goods like muffins.
• Bone Marrow: The animal tissue is best roasted and served with bread, or slow-cooked in broths and stews to extract its rich flavor.

The Rich Flavor of Bone Marrow

• Taste Profile: Often described as rich, buttery, and slightly nutty, bone marrow is a complex umami flavor.
• Serving Suggestion: It pairs well with a pinch of sea salt on a warm slice of crusty bread to balance its richness.

The Mildness of Vegetable Marrow

• Best Pairings: The mild, watery flesh of vegetable marrow is a blank canvas that pairs well with strong flavors such as garlic, chili, citrus, and bold herbs like rosemary and thyme.
• Cooking Tip: It works wonderfully in dishes where it can absorb other ingredients, like curries, stews, or stuffing.

The Preparation Process

• Prepping Vegetable Marrow: Depending on the age, you may need to scoop out the seeds and fibrous core of larger marrows, while smaller ones can be used whole.
• Prepping Bone Marrow: Soaking the bones in salt water beforehand is a recommended step to achieve a cleaner, less gamey flavor.

Frequently Asked Questions

Is the skin of a vegetable marrow edible?

Yes, the skin of a vegetable marrow is edible and can be left on, especially for smaller or medium-sized marrows. It softens during cooking and adds fiber and nutrients to your dish.

Do I need to scoop out the seeds from a vegetable marrow?

For smaller and more tender marrows, the seeds are perfectly edible and can be left in. For larger, more mature marrows, the seeds and surrounding flesh can become hard and stringy, and it is best to scoop them out before cooking.

What does bone marrow taste like?

Cooked bone marrow has a rich, buttery, and savory umami flavor with a slightly sweet, nutty undertone. Many describe its texture as creamy and custard-like.

How do you get the bone marrow out of the bone?

After roasting, you can use a small spoon or a marrow spoon to scoop the warm marrow out of the bone. For canoe-cut bones, a knife can be used to scrape it out.

Is vegetable marrow the same as zucchini?

Marrow is botanically related to zucchini and is essentially a mature zucchini that has been left to grow larger on the plant. However, due to its size, it has a slightly firmer texture and milder taste.

Is bone marrow healthy?

Bone marrow is calorie and fat-dense but is also rich in important nutrients like protein, collagen, and vitamin B12. It contains compounds that may help reduce inflammation.

What is the best way to cook vegetable marrow?

Vegetable marrow can be cooked in many ways, including roasting, stuffing, or incorporating into curries and stews. Its mild flavor means it easily absorbs the flavors of other ingredients.

Why is it recommended to soak bone marrow before cooking?

Soaking bone marrow in salt water for 12-24 hours before cooking helps to draw out blood and impurities. This results in a cleaner, less gamey taste and a whiter, firmer final product.