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Calabash (Lagenaria siceraria)



anti-inflammatory, antioxidant, antibacterial, pain relieving

Areas of application:

regulates blood sugar levels in diabetics, headaches, boils, skin infections and irritations, burns, jaundice, as a laxative, mild depression, to improve memory

Plant parts used:

Fruit, leaves, seeds

Collection time:

Unripe fruits are harvested 60 to 90 days after sowing. If you want the fruits to ripen, they will stay on the plant for at least a month longer.

To find:

Originally from Africa. garden plant.


Water, fiber, protein, fat, carbohydrates, minerals


This annual climber grows up to 4.5 m or higher and up to 10 m long. The fruit has a smooth, light green skin and white flesh. It grows in a variety of shapes and sizes. It has long, thick hairs on the stems. These hairs are equipped with glands that produce a sticky juice. The leaves grow on long stems and are oval to heart-shaped. The leaves may be unlobed or have 3 to 5 irregular, scale-shaped lobes. The flowers are white and grow singly or in pairs. In summer they open at night and close again in the morning.

In the kitchen you can use the young bottle Calabash as a vegetable. They taste bitter. If the pumpkin tastes too bitter, please throw it away as it could contain toxins. Otherwise it can be steamed, boiled, fried, used in soups and stir-fries. When ripe, it is dried and can then be scraped and used as a bottle, container or pipe.

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