Lagenaria siceraria Pélerine

The Spotted Gourd is not an edible variety and is only used for the production and decoration of various utensils. The white fruits have a swollen body measuring 18 to 30 cm (7.1 to 11.8 in) in diameter and 20 to 40 cm (7.9 to 15.7 in) in height. The general shape resembles that of a pear. When dried, they take on a beautiful speckled tan color. This very running variety usually bears 3 to 6 fruits per plant. You will sow from March to June to harvest from July to November.

 The Bottle Gourd is an herbaceous plant belonging to the Cucurbitaceae family. It is a distant cousin of the squash, pumpkin, and gourd that we are very familiar with. Often called a calabash or bottle gourd, it is both cultivated as a vegetable plant and because once dried, its fruit becomes a tool that can be used in a plethora of ways. Calabashes can be found in Asia, Africa, and the Americas. It is an annual creeping or climbing plant thanks to its tendrils. Its leaves are broadly pubescent and produce a fairly characteristic odor. And in spring, after flowering with large white flowers, it produces round fruits, or with a neck resembling a bottle or even amphorae. Some varieties can be consumed when very young, like zucchini. However, some are toxic and therefore not edible. On the other hand, when harvested much later, all can become kitchen utensils, musical instruments like the Kora - African harp - or the Berimbao accompanying Capoeira wrestlers in Brazil, candle holders, containers for maté or pelvic cases, etc. This is only possible when the fruit is 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 Capitulaire de 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 sun to give the best of themselves, 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 to try if they are edible. To make utensils, you have to wait until the peduncle has completely dried. Harvesting should be done as late as possible.

Conservation: if they are harvested to be consumed, the skin must 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, perforated, 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. It is important to 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. You can then 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 only give them the bare minimum in the summer.