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Our
task must be to free ourselves by widening our circle of compassion to embrace
all living creatures and the whole of nature in its beauty. |
Harvesting and Drying Gourds
From the Brown County UW-Extension Horticulture Department
Harvesting
Gourds should be harvested when fully mature, but before
frost, to reduce the possibility of spoilage during the storage. As the stem turns brown and
dries, this indicates the gourd is ripe.
Do not use the “fingernail test” to check for ripeness. A break or dent in the shell of an unripe
gourd destroys its future value. It’s
best to leave all but the very early maturing fruit on the vine, until frost
threatens.
Right before frost is predicted, harvest the fruit
by using sharp shears or a knife to cut the fruit. Leave a few inches of the stem attached to avoid bruising the
fruit. As the gourd dries, the stem
sometimes falls off. If it remains, it
will enhance the decorative effect. Do
not handle gourds by the stem. Gently
lift the entire fruit.
Post-Harvesting Curing
Handle the fruit gently so you don’t bruise or
scratch it. If the skin is only
slightly dirty, wipe it with a cloth dampened with rubbing alcohol. If it is quite dirty, wash in warm soapy
water and rinse in clean water to which a household disinfectant has been
added. This removes both soil and
soil-borne bacteria. Dry each gourd
with a soft cloth.
Spread the fruit on several layers of newspaper or
on open shelves in a warm dry place such as a porch, garage or shed. During the day they can be placed outside,
but do not allow dew to fall on them at night.
Space gourds so they do not touch. This allows air to freely circulate among
them and speeds up drying. Turn the
gourds daily and change newspapers that have become dampened from
moisture. The surface drying takes
about a week. During this time, the
outer skin hardens and the surface color sets.
Remove and discard all fruits that begin to shrink or develop soft spots.
An additional 3-4 weeks will be needed to dry the
gourds. Wipe the gourds again with a
soft cloth soaked in household disinfectant.
Spread in shallow trays or on newspaper and place in a warm, dry dark
area (attic, closet floor, dry warm basement). The warmth encourages rapid drying, darkness prevents color
fading and dryness discourages mold & mildew. The larger gourds (dipper, or bottle types) have relatively thin
rinds and cure more easily than the small decorative types. These gourds can be subjected to a light
frost or two before harvest without damage.
They may cure in slatted crates, in a well-ventilated garage or shed.
Preservation
Gourds may be displayed in their natural state for
at least 3-4 months. Others may be
given a protective coating to enhance their usefulness for 4-6 months. Here are some suggestions.
Wax
the gourd with paste wax, then buff with a soft cloth to produce a soft, shiny
surface with highlights.
Apply
a coating of clear shellac to give a hard, glossy finish.
Gourds
with a poor, dull color may be painted with a spray, or regular paint in flat
or enamel finish. Paint the entire
gourd by suspending it by the stem, or set the painted gourds on the rims of
empty cans to dry.
Other
dull gourds may be gilded with silver or gold paint. Apply a bright, shiny gilt with a brush or spray paint or a dull
sheen can be produced by shellacking the gourds and shaking them in an paper
bag with gold or silver powered before the shellac is completely dry.
Saving Seeds
The seeds may be saved from decorative gourds; but,
because of the cross pollination, your crop of gourds next year will be quite
variable and differ from this year’s.
You may grow some interesting and attractive forms and colors. If you desire to save seeds, first select
fully mature fruit. Open gourds and
separate the seeds from the pulp.
Spread the seeds on a cloth or absorbent paper until thoroughly
dry. Store in a cool dry place until
planting next year. Under good storage
condition, the seed should remain viable for 4-5 years.
Birdhouse Gourds
When dried, these gourds are nearly as tough as
plywood, making them perfect for birdhouses and crafts. However, it may take anywhere from 3 months
to a year before gourds are completely fry.
After picking, set gourds on several layers of newspaper in a warm dry
place. Hanging them from a tree or deck
in a sunny place works well too. Space
the gourds- if they are not hanging- turns them frequently to speed the drying
process. But don’t put any holes I the
gourds at this time or they will rot.
While curing, black, white and gray mold
appears. This is a natural part of the
drying process. However, gourds that
become soft or wrinkled should be tossed out immediately.
Gourds are completely dry when you shake them and
the seeds rattle inside. You can scrub
them with a stainless steel pad in warm soapy water to remove the mold. Drill entrance holes for cavity nesting
birds, removing the seeds through the hole.
The wire from a hanger or the handle of a wooden spoon helps. (Holes should be 1 ¼” for house wrens, 1 ½”
for bluebirds, and 2 ½” for purple martins.)
Add smaller hole at the top for hanging and in the bottom for drainage.
You can custom paint each house or use wood burning
tools to decorate the gourds. Consider
hanging an entire collection of birdhouse gourds together on a pole to attract
a colony of barn swallows or purple martins.
Luffa or Sponge Gourds
The luffa or sponge gourd should be left on the vines until mature or until the vines are killed by frost. Then they are treated to remove the outer covering and expose the pithy interior surface. For best results, soak the gourds in a tank or tub of water until the outer covering and pith soften. Then rub the gourds together or use a brush to carefully remove the sponge. Finally, wash the sponges through several changes of clean water.