Gourd

    Lagenaria siceraria vulgaris

The Gourd is an annual climber and has been grown for thousands of years. Probably originating in Northern India it is still of great importance because of the unripe, edible fruits and for the very useful and decorative, dried shells of ripe fruits. Today gourds are grown universally in vast tracts of Asia, Africa and South America. There are several variants of more or less palatable fruits.
The dried fruits, of varying size and shape, are used for instance for instruments, household utensils like plates, bowls and cups, lamps, vases, birds nests, toys and decorations etc. etc.  
Read under cucumber plants and squash for more advice on cultivation. 

SOWING:
Sow about 3 cm deep indoors at the beginning of May and plant outdoors in warm soil, rich in humus, when the risk of frost is over. You get the best result in a green house, but it could also be bound up against a sunny wall in the southern part of the country.
Break off the male flower in the morning when the pollen is the most fertile and rub it on the stigma of the pistil of the female plant for reliable pollination, especially in green houses.  

SPACING:
Keep about 40 cm between the plants!

HARVEST:
To speed up ripening you should cut the vines above one leaf above the fruit when the plant has 3 "“ 4 fruits. Let them remain on the vine for as long as possible without their getting frost burn. They are dried indoors and emptied of their dry contents. It is a good idea to wipe the fruits, with for instance spirits of acetic acid now and then, to prevent mildew during drying.

SEEDS:
4-5 seeds/g.
 
Kalebass, organic seeds
Traditional gourds with fruits of various bottle shapes. Small unripe fruits are excellent to eat. A portion contains about 10 seeds.

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