BLISTER GOURD SEEDS, Apple shape,Grows to a 9 x 12 inch size ,weighs 4-7 pounds.

BLISTER GOURD SEEDS

$ 2.65 

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ABOUT GOURD -- Gourds have as many uses as they do shapes, colors and textures. Bitter Melons are particularly good stuffed with meat, seafood or beans, as are hairy melons, especially when stuffed with pork and baked. Bottle and Calabash Gourds are excellent in meat soups or stir-fries. Young Luffas can be prepared just like zucchini. And while used in a variety of Asian dishes, the Winter Melon is the key ingredient for the famous winter melon soup, popular at Chinese banquets. The soup is cooked in the melon itself, and chunks of melon flesh are scooped out and served with the soup. Gourds used for eating and cooking should be harvested young, as they tend to grow bitter the longer they are left on the vine.

BLISTER GOURD Seeds

PRODUCT DESCRIPTION
 

(Lagenaria siceraria)
120 days – This apple-shaped 9 x 12 inch, light green gourd is entirely covered with warts. Very decorative; a good choice for autumn displays and decorating.
Liven up Autumn displays with this light green colored gourd exploding with blisters. It is apple shaped, grows to a 9 x 12 inch size and weighs 4-7 pounds. 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. . 
GENERAL GROWING INFORMATION

PLANTING: 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. Cucurbita Gourds- Harvest mature gourds before cold weather. Frost or freezing conditions causes’ injury to skins. Keep in a cool, dark, dry place for curing. Lagenaria Gourds- Harvest in the fall after light frosts, when leaves die but before heavy frost arrives. Require a long drying period; 3-6 months with good ventilation and the gourds should not be touching each other. Check often for soft or rotten ones, discard them and if mold forms, wipe it off. When the seeds rattle inside and feel light they are dried. Tips- Vines can grow 15 feet or more. Grow on a trellis for more uniform, straight gourds and for more garden spac

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