Because of their long season they must be started indoors in our climate. To improve germination, sandpaper or clip off the radicle end and soak the seed. They resent transplanting and will grow slowly for a few weeks. Once they take off, these rampant crawlers are noted for their enormous foliage, more velvety in texture than that of other cucurbits, and their large white almost luminous night-blooming flowers. Heavy feeders, they will take up huge amounts of garden space unless trellised. If you cut off the spent female flowers daily, they make an excellent, albeit malodorous, flowering vine.
Curing Lagenaria Gourds is EasyHardshell gourds are 90% water at harvest. They need to be cured or dried, a slow process of evaporation through the outer shell, which is covered by a thin ivory-green skin. Curing can take 6 weeks to 1 year (average time 4 months) depending on gourd size, thickness of shell, weather and storage conditions.
Immature gourds (that have not developed a thick shell) will rot after harvest. Mature gourds are large and weighty. To cure, store off the ground in a well-ventilated room or unheated outbuilding. For a smooth beige surface, scrape off the outer skin after it loosens and darkens. (Freezing and thawing loosens the outer skin.) Outer skin, if left on, may become moldy; mold-patterned skin will dry to the gourd shell and can be sanded off, painted over or incorporated into the decoration.
Ornamental gourds avg, 500 seeds/oz; Luffa avg 280 seeds/oz; Hardshell gourds avg 120–200 seeds/oz. Gourds come in two major categories (Luffa is a third). The small ones are Cucurbita pepo var. ovifera, known as ornamental gourds for their variety of shapes, colors and surfaces. These vigorous viners will usually mature in our climate if direct-seeded. The larger ones are Lagenaria siceraria or hardshell gourds, named from the Greek lagenos, ‘a flask,’ and sicera, ‘an intoxicating drink.’ Lagenaria, though lacking the color range of their smaller cousins, fascinate with their magical shapes.