Bottle Gourd

Lagenaria siceraria

vegetable

Bottle gourd (Lagenaria siceraria), also called calabash, is a vigorous annual vine in the cucumber family with large white flowers that open at night. It is grown two ways: picked young and pale green, the mild, soft fruit is cooked like summer squash, and left to ripen fully it dries into a hard, waterproof shell used for bowls, dippers, utensils, and birdhouses. Vines easily run 10 to 16 ft and are best trained up a strong trellis, which also keeps the long fruit straight. It needs warmth, a long season, and plenty of room.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Corn: Tall stalks provide a windbreak and partial support for the vines
• Bean: A nitrogen fixer that feeds the hungry gourd vine
• Radish: Interplanted radishes are thought to help deter cucumber beetles

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Cucumber beetles →

  Feed on leaves and spread bacterial wilt; use row cover until flowering and remove beetles

• Squash bugs →

  Suck sap and wilt vines; crush the bronze egg clusters on leaf undersides and trap adults under boards

• Squash vine borer →

  Larvae tunnel the stem base; watch for wilting and frass, and mound soil over nodes to root backup vines

• Powdery mildew →

  White coating late season; provide airflow on the trellis and avoid wetting foliage

🌾 Harvest & storage

For eating, cut the fruit young and tender, when it is still pale green and the skin is soft enough to dent with a fingernail, usually about a week or two after the flower. Pick often to keep the vine productive. For gourds, leave the fruit on the vine until the stem dries and the shell hardens and sounds hollow, then cure it in a dry, airy place for several weeks to months until the seeds rattle.

🥗 Nutrition & benefits

Young bottle gourd is very low in calories and high in water, with some vitamin C and fiber, and is valued as a light, easily digested cooked vegetable in soups, curries, and stir-fries.

⚠️ Toxicity & safety

Eat only young, mild bottle gourd. If a raw fruit tastes noticeably bitter, discard it: a bitter bottle gourd contains high levels of cucurbitacins, which can cause severe vomiting and digestive illness. The young fruit, shoots, leaves, and flowers are edible when cooked; the fully mature hard-shelled gourd is not a food, only a vessel.