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Gourd Basics
Gourds are related to melons, squash, pumpkins, and cucumbers, all
members of the Cucurbitaceae or Cucumber family.
There are three types of gourds: the cucurbita, or ornamental gourds; the lagenaria, which encompass the large, utilitarian gourds; and the luffa,
or vegetable sponge.
The cucurbita include the colorful, variously-shaped ornamental gourds often used in fall arrangements. Plants of this group produce large orange or yellow blossoms that bloom in
the daytime.
The lagenaria group includes the Martin or Birdhouse, Bottle and Dipper gourds. These plants produce white blossoms that bloom at night. Lagenaria gourds are green on the vine, turning
brown or tan, with thick, hard shells when dry.
Luffas have an outer shell that is easily removed to expose a tough, fibrous interior that can be used as a sponge. Luffas produce prolific vines with
yellow blossoms and require the longest growing season of all the gourds.
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Climate
Gourds are classified as a warm-season crop with a growing season from 100
to 180 days. Outdoor planting should occur when danger of frost has passed, and soil and air temperatures have warmed. Gourd seeds may rot before germinating if planted in cold, wet soils. Since gourds
demand a long growing season, they can be started indoors 4 weeks prior to planting outdoors. Gourd seeds should be planted in individual containers, such as peat pots, since the roots will not tolerate
disturbance during transplanting.
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Getting Started
Select a sunny, well-drained site. Prepare soils thoroughly by adding organic matter, such as compost, composted
manure or peat moss. A general recommendation is to apply 2 to 3 pounds of a 1:2:2 ratio fertilizer, such as 5-10-10, per 100 square feet of garden area.
Plant seeds or transplants singly 2
feet apart in the row, with rows 5 feet apart; or in hills (thinned to 2 plants), 4 to 5 feet apart with rows 7 feet apart. Gourds are vigorous growers and will readily adapt to a trellis, fence, or arbor for
support. For luffa plants, a very sturdy support is essential to keep all developing fruit off the ground. Fruit will form areas of discoloration if allowed to come in contact with the ground. A
side-dressing of fertilizer may be added when the vines begin to "run." About 3 pounds of 10-10-10 or 10-6-4 fertilizer per 100 square feet of garden area will help maintain optimum growth. Provide
consistent watering especially during hot, dry conditions. Weeds may be controlled with mulches or by hand cultivation. Mulches have the advantage of conserving soil moisture and keeping fruit clean. Hand
cultivation should be done with care since gourds have shallow roots and injury can result with deep cultivation.
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Pollination
Gardeners become concerned when gourd plants blossom, but do not set fruit. Gourds produce separate male and
female flowers. Male flowers serve as the pollinator and female flowers bear fruit. The female flower can be distinguished by the presence of the immature fruit at its base. Several male flowers are produced
before any female flowers, and it is these male flowers that drop without setting fruit. In time, both male and female flowers are produced and the first fruit is set.
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Insects and Diseases
There are several serious pests of gourds. Insect pests include the squash bug, squash vine borer,
cucumber beetle and aphids. Diseases include bacterial wilt, powdery mildew, angular leaf spot and mosaic viruses. Because there are preferences to each individual as to treat pests & disease organically or
inorganically, use the methods typical of your own gardening methods.
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Harvesting and Curing
Gourds are ready for harvest when the stems dry and turn brown. It is best
to harvest gourds before frost. Mature gourds that have a hardened shell will survive a light frost, but less developed gourds will be damaged. The lagenaria will tolerate a light frost; but gourd color may be
slightly affected. Gourds should be cut from the vine with a few inches of the stem attached. Take care not to bruise the gourds during harvest, as this increases the likelihood of decay during the curing
process. Discard any fruit that is rotten, bruised or immature. After harvesting, gourds should be cleaned with soap and water, dried, and rubbing alcohol applied to the surface.
Curing cucurbita gourds is a two-step process which may take 1 to 6 months depending on the type and size of the gourd. Surface drying is the first step in the curing process,
and takes approximately one week. During this time, the skin hardens and the exterior color of the gourd is set. Place clean, dry fruit in a dark, well-ventilated area. Arrange gourds in a single layer and make
certain that the fruits do not touch each other. A slatted tray will allow air circulation around the gourds. Check gourds daily and discard fruit that show signs of decay or mold and any that develop soft
spots. Internal drying is the second step in curing and takes a minimum of four weeks. Keep the gourds in shallow containers in a dark, warm, well-ventilated area. If any mold appears on the outside skin,
gourds can be wiped clean and allowed to continue drying. However, any gourds that become decayed, shriveled or misshapen should be discarded. Periodically turn the fruit to discourage shriveling and promote
even curing. Providing warmth during the internal curing process will accelerate drying and discourage decay. Adequate curing is achieved when the gourd becomes light in weight and the seeds can be heard
rattling inside. Cured gourds can be painted, waxed, or decorated.
Lagenaria gourds can be surface cured in the same manner as cucurbita gourds. However, the internal
drying process takes much longer for the gourds to fully harden. After curing, the surface can be smoothed and polished with very fine steel wool or sandpaper. The hardened shell should be treated with rubbing
alcohol, allowed to dry, and then waxed or shellacked for the final finish.
Luffa gourds have specific harvesting and processing techniques to produce high quality
sponges. Harvest when the outer shell is dry, the gourd is light in weight and the seeds rattle inside. Remove the stem end of the gourd and shake out the seeds from the center cavity. Soak the luffa gourds in
warm water until the outer skin softens to the point where it can be easily removed. Then soak the fibrous sponge in a solution of 1 part bleach to 9 parts water to obtain the desirable creamy-white appearance.
Rinse in clear water and allow to dry before using.
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