Lagenaria siceraria 'Massue Longue'

The Long Club Zucchini, also known as the Climbing Zucchini, is a variety with long fruits measuring 60cm (24in), regularly reaching 2m (7ft) in length and 10 to 12cm (4 to 5in) in diameter, with a neck that tends to coil around itself. When very young, they are edible and particularly suitable for large families or meals with many guests. They can be prepared in ratatouilles, gratins, or served cold as antipasti with diced peppers, olives, and a drizzle of olive oil accompanied by two or three basil leaves. The flesh is creamy in colour and rather tender. The skin is dark green speckled with lighter green. Each plant produces 3 to 6 fruits. To discover this variety, sow in April and harvest from June to August.

The Calabash is an herbaceous plant belonging to the Cucurbitaceae family. It is a distant relative of the pumpkins, squash, and gourds that we are familiar with. Often called gourd or bottle gourd, it is cultivated both as a vegetable plant and because once dried, its fruit becomes a tool with a plethora of functionalities. Calabashes can be found in Asia, Africa, and the Americas. It is an annual plant that can crawl or climb thanks to its tendrils. Its leaves are widely pubescent and produce a characteristic scent. In spring, after a flowering of large white flowers, it produces round fruits, or fruits with a neck resembling a bottle or amphora. Some varieties can be consumed when very young, similar to zucchini. However, some are toxic and therefore not edible. On the other hand, when harvested much later, all of them can become kitchen utensils, musical instruments like the Kora - an African harp - or the Berimbao accompanying Capoeira fighters in Brazil, lanterns, containers for mate tea, or pelvic cases, etc. This is only possible when the fruit has completely dried and the flesh has disappeared. This plant, already mentioned by Pliny the Elder as a container for liquids, was also recommended in the 'Capitularies' of Villis as a plant to cultivate for the same reasons. This Cucurbitaceae is also used to dress trellises and pergolas with great taste.

Harvest: Calabashes are fruits that need a lot of sunlight to give their best, like any plant native to tropical regions. For consumption as a zucchini, the fruit will be harvested immature with a still slightly tender skin. The taste of calabashes is not very pronounced, but it is an experience worth trying if they are edible. To make utensils, you will need to wait until the peduncle has completely dried. Harvesting should be done as late as possible.

Storage: If they are harvested for consumption, the skin should still be tender, and the fruits will only keep for a few days in the vegetable drawer of the refrigerator. Once completely dry, calabashes can be stored indefinitely. They can be carved, painted, pierced, etc. It's up to you to use your imagination to make them into the object that suits you. When dry, they become very fragile, so handle them with care.

Gardener's tip: Calabash fruits should remain on the plant for as long as possible, but bad weather can also cause them to rot. In that case, you can dry them indoors by hanging them up. They are generally vigorous plants with very decorative fruits and flowers. Provide them with a trellis so that they can climb, sprawl, and let their fruits hang like lanterns. Calabashes do not like humidity. Make sure to give them only the necessary amount of water during the summer.