Gourds Serve Many Uses

The main use of gourds by home gardeners today is for decoration. The small ornamental gourds, a close relative of the pumpkin, produce large, yellow flowers that open during the day. Examples of this gourd, which is botanically "Cucurbita pepovar ovifera," include the pear, orange, egg, spoon, bicolor and warted gourds. The other type of gourd is used more as utensils, bird houses, dippers and occasionally also for decoration. These are called "Lagenarias," and produce white flowers that open at night. Their foliage is soft and more delicate than the yellow-flowered forms. Gourds in this group include the dipper, calabash, tobacco-box, kettle and Hercules club.

Gourds should be kept well watered to maintain vigorous growth during the summer. Weeds should be controlled, because they compete for available water. Use shallow cultivation to avoid root damage because gourds have shallow root systems. A mulch on the soil helps conserve moisture, reduce weed growth and prevent ground roots or other markings that may ruin their ornamental value.

Cucumber beetle also can cause damage to young, developing fruits, and spread bacterial wilt that may kill the vines. Spray as needed with a garden insecticide. If you see these yellow and black striped or spotted beetles, spray with an insecticide as soon as possible. The small ornamental gourds may be picked as soon as the rinds are hardened and mature. They should be cured for one to two weeks in a dry, well-ventilated place such as a porch, garage or shed. Place them in a single layer, and check periodically so that those developing rots or soft spots may be removed promptly.

Even after curing, gourds should be kept warm and dry. Do not put them in a damp basement or in tight, unventilated containers. To reduce the frequency of rots that may develop during drying, several methods of treatment may be used. If the gourds have been lying on the ground, wash them gently in soapy water. In handling gourds at any time, take precautions to prevent scratching or bruising the surface. They should then be dipped into a solution containing a household disinfectant, or into a special solution made up of 2 Teaspoons formalin (formaldehyde in 1 quart of water. This should be done within 24 hours of harvest. After disinfecting them, spread them in a dry, shaded place for curing.

After the gourds have cured for several weeks, additional protection may be provided by applying diluted, clear lacquer with a soft brush. Before doing this, however, dip them one more time in the disinfecting solution and let them dry. Other materials that may be used for a protective coating include white shellac, floor wax and furniture wax. To get a smooth surface on the large Lageraries, submerge them in water for 24 hours after they have thoroughly dried. Then scrape off the softened skin with a blunt knife, and while they are still moist, run the surface with pumice or fine steel wool. These large gourds require a long season to mature, and most will not be ready for picking until about the first frost.

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