Marrows are commonly cultivated in the British Isles, and the term "marrow" for the plant and for the fruit is current there, especially for the striped, thicker-skinned cultivar. However, both in North America (since the 1920s) and in Britain (since the 1960s), thinner-skinned immature marrows have gained popularity due to their tender skin and distinct flavour. Hedrick (1928) in his book "The vegetables of New York" p.50, describes the "English Vegetable Marrow" as "one of the earliest forms of marrow squash grown, but has never been exceedingly popular in this country".