Apple Gourd Seeds – 10 Seeds
Germ 7-10 days (Lagenaria siceraria)
This heirloom resembles a giant delicious apple in shape. Gourds are 7.5” high and about 6” around. Skin is green speckled with white. Great in a centerpiece either as-is or painted red.
Gourd plants are extremely vigorous and require a long, warm growing season, ranging from 95 to 120 days to maturity. Gourds are ready for harvest when the stems dry and turn brown. Harvest before a frost. This is a Lagenaria or hard-skinned gourd and can be dried in a two step process, taking 1 to six months depending on the size of the gourd. First you must clean and dry the outside surface, wiping with alcohol will ensure the surface dries completely. Place the clean gourd in a dark, well ventilated area for about a week, turning and checking daily. Discard any fruit showing any signs of decay or soft spots, do not allow other fruit to touch. After about a week, the outer skin of the gourd should be well dried. Internal drying is the second step and can take one to six months, depending on the size of the fruit. Providing warmth will hasten the curing process and discourage decay. Keep in a dark, well ventilated area and wipe away any mold that appears with bleach. As long as the gourd is hard, it should be fine. Check often and turn so that it will dry evenly. When the gourd is light in weight and you can hear seeds rattling inside when shaken, it is ready for painting, waxing, or shellacking.
Indoors- Individual biodegradable peat/cowpots 1” deep, 3-4 weeks before last frost with soil temperature at 70 degrees. Transplant after last frost without disturbing the roots.
Outdoors- Plant 1” deep, after last frost, when soil warms to 70 degrees. Plant 2-3 seeds every 18-36” apart, with the large varieties the furthest apart.
Harvest- When the skin is hardening and the stem is shriveled, brown, and dried. Cut the stem off closest to the vine.