Nourishments—

Autumn Gourds A Feast For The Eyes

By Nancy K. Crevier

Sometimes it is necessary to nourish the eye as well as the tummy. That is where one of autumn’s beautiful harvests, the gourd,  comes into play.

Although related to the cucumber, pumpkin and squash, the oddly shaped, brightly colored gourds are valued for their decorative value, rather than edibility. For centuries, various cultures around the world have used them as lightweight and long lasting vessels and utensils, when properly dried and cured. In modern times, they are more likely to become works of art or craft projects.

Two varieties of gourds are grown for decorative purposes: the cucurbita and the lagenaria. In the cucurbita family are the orange, red, yellow and green gourds that are popular in autumn arrangements. The ripened tan or brown lagenaria gourds are the ones often selected when crafting a birdhouse or a vessel.

I had used luffa sponges for many years before I realized the source. The popular vegetable sponge is a product of the luffa gourd, a third variety easily grown by the home gardener.

 Gourds not fully ripened and still on the vine are vulnerable to frost, so if your gourds are coming from the garden and not the nearest market, they must be cut, leaving a fair amount of stem, before frost threatens.

If you have ever purchased gourds at a roadside stand, only to have them develop rotten spots and wither, it is because it takes several weeks from harvest before a gourd is fully dried, and takes a bit of special care.

Gently clean recently harvested gourds with soap and water, dry, and apply a coat of rubbing alcohol. Cucurbita gourds must then be surface dried to allow the skin to harden. Place the gourd in a well-ventilated, unlit area, arranging the fruits in a single layer, with plenty of air circulation around each one. A tray with slats or a cooling rack can help keep the fruit from developing soft spots (after which it must be discarded), or lay the gourds on newspaper. Newspaper must be changed if it becomes damp.

It will take about a week for the skin to dry, then another month or so to dry the insides of the gourds. Continue wiping clean, drying, and turning the fruits in a well-ventilated space until they are light and seeds rattle inside. The cured gourd can then be enjoyed as part of a fall arrangement, or otherwise used in a craft.

Lagenaria gourds must also be surface dried, but expect the internal drying to take somewhat longer. These gourds are often sanded, and waxed or shellacked to make them last for years.

Unlike the other gourds, the luffa gourd is harvested when the shell is already dry and the seeds are rattling around inside. By removing the stem from the cut gourd, the seeds can be emptied out. Soak the luffa in warm water for several hours until it is easy to remove the skin. This leaves you with the rough, natural sponge. Soak the sponge in a mild bleach solution to sterilize it, rinse it well, and it is ready to use.

Then all that is left to do is to feast your eyes on the autumn’s harvest.