Many years ago (40+) I remember my grandmother growing "vine okra". It grew
like cucumbers, had white blossoms and looked like sliced okra when sliced.
She sliced, breaded and fried them (in the south we fry everything) like
squash. I don't remember the flavor and I don't remember them being grown
again.
Sorry, that's the best I can do,
Steve
"zxcvbob" wrote in message
...
I've seen seeds for hybrid small bottle gourds (Lagenaria) sold as Asian
vegetables. Do you cook them like squash, or what? When I was a kid, we
grew cuccuzi (cucuzzi?) squash one year, and it turned out to be some kind
of gourd -- had white flowers that opened at night. The vines grew into
the corn and went crazy. The fruit were about the size and shape of pale
green baseball bats, with firm-but-spongy white flesh. The chickens loved
them, we didn't. (maybe we just picked them too big)

So I have thought about trying those Asian gourd seeds next year, but
afraid they might be the worst of both worlds; taste bad, and not be any
good for drying to make bottles because the shells are too thin.

Has anybody tried them?

Bob