On 11/6/2010 1:35 PM, zxcvbob wrote:
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

I grew cuccuzzi for several years Bob, just couldn't grow summer squash
because the squash borers got the plants before they could fruit. I had
my best luck harvesting them at six to eight inches long. This was
before their seeds could form and they were very tasty in any dish that
originally called for squash. If you let them get two or three feet long
and then dry them they make good containers. The grandkids loved to play
with them.

We never used them for bottles, DW did paint and decorate several and
gave them away.

Another we raised for some time was tromboncino rampicante, a climbing
zucchini, also very tasty when young and interesting when large. Go here
for info on these:
http://www.suite101.com/article.cfm/...ardening/72715