DESCRIPTION: This Gourd, as all other Gourds, belong to the Cucumber family, Cucurbitaceae. Unlike their edible relatives such as Melons, Squashes, Cucumbers and Pumpkins, Gourds are mainly grown for ornament. All are tendril-bearing vines that will sprawl if not supported. T. anguina, the Serpent, Snake, or Club Gourd, is an annual vine with angled, fuzzy, stems and branched tendrils. It is covered with broadly angled or lobed leaves and white flowers. The length of the fruit, which resembles a Cucumber, ranges from 1 to 5 feet. It is greenish-white, slender and tapering and it may be club-shaped, coiled, or curved. It is a native of India and is used as food there; it is mainly grown in the U.S. because it's an interesting plant.
POTTING: The best soil for this plant is one that is well supplied with organic matter, is fertile and well drained. They need plenty of water and may be fertilized once or twice during the growing season. They should be provided with some kind of support. Serpent gourds may be cooked, but not dried. If you want to eat them, pick them when they are less than a week old and have tender skin. Scrape off the skin with a paring knife and cut ½-inch off each end. Cook like Summer Squash.
PROPAGATION: Seeds may be planted in groups of 3 at the base of some support when the weather is warm and settled.
VARIETIES: T. anguina.
Bottle Gourd & Mix Gourds