Award-winning gardener Amy Goldman provides a close-up look at gourds--from heirloom varieties and planting techniques to maintenance and drying methods. Key points include:
- Gourds are tender annuals that thrive in areas with temperatures of 75-85 degrees. Most varieties require about 100-180 days to mature. Gourds include about 100 different genera, and most types have names that suggest their form (crookneck, bottle, dumbbell, penguin, serpent, etc.)
- Gourd seeds won't usually develop well in soils below 55 degrees. Ideally, the seeds should be planted outdoors a week or two before the last frost, or started in peat pots indoors.
- All types of gourds require a lot of sun and need plenty of space to grow. When planting, choose a location with good drainage that gets full sun most of the day. Depending on the type, the vines often reach lengths of 30 feet or more. Due to their large amount of vine growth, gourds require fertile soil that has a liberal supply of nutrients. A slightly acidic soil with a pH around 6 or 6.5 is generally ideal; use crushed limestone or lime to raise pH or ammonium sulfate to lower it.
- A thorough watering once a week during the growing season is a necessity for healthy gourds. Water at the base of each plant to avoid wetting the vines; this will discourage fungal disease.
- Vines can either be trellised or left to run along the ground. However, once the gourds start to develop, try to keep them off the ground to prevent rotting.
- Add mulch to prevent soil erosion and inhibit weed growth.
- Since gourds consist of 90 percent water when they're green, picking too early will cause shriveling. Evaluate the stem of a gourd to determine if it has reached full maturation. If the stem has begun to shrivel and turn brown and dry, then the gourd has finished growing and is ready to harvest; it's no longer receiving any nutrients.
- To harvest, simply cut the stem very close to the vine, using a sharp knife or trimming shears; don't twist it off. If possible, leave two inches of the stem attached to the gourd. If the gourds will be picked near the onset of winter, wait until after the first strong frost before harvesting. (In the south, some growers find that it's possible to accelerate the harvest with an application of herbicide in the fall.)
- Cure gourds by washing them with a mild solution of vinegar or bleach. Alllow them to dry and harden in a warm, well-ventilated area for two to six months; the sound of rattling seeds will indicate a fully dried gourd. Then, coat the exterior with shellac or other protective finish if desired. (Note: When drying gourds, remember that since 90 percent of their substance is water, they may become moldy. This is normal and should be expected; the mold can be easily washed off after the gourds have dried.)
