Calabash
Calabash, also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, zucca melon and opo squash, is a vine which is grown for its fruit. It belongs to the family Cucurbitaceae, is native to tropical Africa, and cultivated across the tropics. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a kitchen utensil, beverage container or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh.
Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds . Calabash gourds can grow to great size. One grown in Taylorsvlle, Kentucky in 2001 weighed. The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers. The bottle gourd may have been carried from Asia to Africa, Europe, and the Americas in the course of human migration, or by seeds floating across the oceans inside the gourd. It has been proven to have been globally domesticated during the Pre-Columbian era.
There is sometimes confusion when discussing "calabash" because the name is shared with the unrelated calabash tree, whose hard, hollow fruits are also used to make utensils, containers, and musical instruments.
Etymology
The English word calabash is loaned from, which in turn derived from meaning gourd or pumpkin. The Spanish word is of pre-Roman origin. It comes from the, from -cal which means house or shell. It is a doublet of carapace and galapago. The English word is cognate with , ,, carabasso, carbasso, and .History
The bottle gourd has been recovered from archaeological contexts in China and Japan dating to c. 8,000–9,000 BP, whereas in Africa, despite decades of high-quality archaeobotanical research, the earliest record of its occurrence remains the 1884 report of a bottle gourd being recovered from a 12th Dynasty tomb at Thebes dating to ca. 4,000 BP. When considered together, the genetic and archaeological information points toward L. siceraria being independently brought under domestication first in Asia, and more than 4,000 years later, in Africa.The bottle gourd is a commonly cultivated plant in tropical and subtropical areas of the world, and was eventually domesticated in southern Africa. Stands of L. siceraria, which may be source plants and not merely domesticated stands, were reported in Zimbabwe in 2004. This apparent wild plant produces thinner-walled fruit that, when dried, would not endure the rigors of use on long journeys as a water container. Today's gourd may owe its tough, waterproof wall to selection pressures over its long history of domestication.
Gourds were cultivated in Africa, Asia, Europe, and the Americas for thousands of years before Columbus' arrival to the Americas. Polynesian specimens of calabash were found to have genetic markers suggesting hybridization from Asian and American cultivars. In Europe, Walahfrid Strabo, abbot and poet from Reichenau and advisor to the Carolingian kings, discussed the gourd in his Hortulus as one of the 23 plants of an ideal garden.
The mystery of the bottle gourd – namely that this African or Eurasian species was being grown in the Americas over 8,000 years ago – comes from the difficulty in understanding how it arrived in the Americas. The bottle gourd was theorized to have drifted across the Atlantic Ocean from Africa to South America, but in 2005 a group of researchers suggested that it may have been domesticated earlier than food crops and livestock and, like dogs, was brought into the New World at the end of the ice age by the native hunter-gatherer Paleo-Indians, which they based on a study of the genetics of archaeological samples. This study purportedly showed that gourds in American archaeological finds were more closely related to Asian variants than to African ones.
In 2014 this theory was repudiated based on a more thorough genetic study. Researchers more completely examined the plastid genomes of a broad sample of bottle gourds, and concluded that North and South American specimens were most closely related to wild African variants and could have drifted over the ocean several or many times, as long as 10,000 years ago.
Cultivation
Bottle gourds are grown by direct sowing of seeds or transplanting 15- to 20-day-old seedlings. The plant prefers well-drained, moist, organic rich soil. It requires plenty of moisture in the growing season and a warm, sunny position, sheltered from the wind. It can be cultivated in small places such as in a pot, and allowed to spread on a trellis or roof. In rural areas, many houses with thatched roofs are covered with the gourd vines. Bottle gourds grow very rapidly and their stems can reach a length of 9 m in the summer, so they need a solid support along the stem if they are to climb a pole or trellis. If planted under a tall tree, the vine may grow up to the top of the tree. To obtain more fruit, farmers sometimes cut off the tip of the vine when it has grown to 2 metres in length. This forces the plant to produce side branches that will bear flowers and yield more fruit.The plant produces night blooming white flowers. The male flowers have long peduncles and the females have short ones with an ovary in the shape of the fruit. Sometimes the female flowers drop off without growing into a gourd due to the failure of pollination if there is no night pollinator in the garden. Hand pollination can be used to solve the problem. Pollens are around 60 microns in length.
First crop is ready for harvest within two months; first flowers open in about 45 days from sowing. Each plant can yield 1 fruit per day for the next 45 days if enough nutrients are available.
Yield ranges from 35 to 40 tons/ha, per season of 3 months cycle.
Toxicity
Like other members of the family Cucurbitaceae, gourds contain cucurbitacins that are known to be cytotoxic at a high concentration. The tetracyclic triterpenoid cucurbitacins present in fruits and vegetables of the cucumber family are responsible for the bitter taste, and could cause stomach ulcers. In extreme cases, people have died from drinking the juice of gourds.The toxic cases are usually due to the gourd being used to make juice, which the drinkers described as being unusually bitter. In three of the lethal cases, the victims were diabetics in their 50s and 60s. In 2018, a healthy woman in her 40s was hospitalized for severe reactions after consuming the juice and died three days later from complications.
The plant is not normally toxic when eaten. The excessively bitter gourds are due to improper storage and over-ripening.
Nutrition
Boiled calabash is 95% water, 4% carbohydrates, 1% protein, and contains negligible fat. In a reference amount of, cooked calabash supplies a moderate amount of vitamin C, with no other micronutrients in significant amounts.Culinary uses
Central America
In Central America the seeds of the bottle gourd are toasted and ground with other ingredients to make one type of the drink horchata.East Asia
China
The calabash is frequently used in southern Chinese cuisine in either a stir-fry dish or a soup.Japan
In Japan, it is commonly sold in the form of dried, marinated strips known as kanpyō and is used as an ingredient for making makizushi.Korea
Traditionally in Korea, the inner flesh has been eaten as namul vegetable and the outside cut in half to make bowls. Both fresh and dried flesh of bak is used in Korean cuisine. Fresh calabash flesh, scraped out, seeded, salted and squeezed to draw out moisture, is called baksok. Scraped and sun-dried calabash flesh, called bak-goji, is usually soaked before being stir-fried. Soaked bak-goji is often simmered in sauce or stir-fried before being added to japchae and gimbap. Sometimes uncooked raw baksok is seasoned to make saengchae.Southeast Asia
Burma
In Burma, it is a popular fruit. The young leaves are also boiled and eaten with a spicy, fermented fish sauce. It can also be cut up, coated in batter and deep fried to make fritters, which are eaten with Burmese mohinga.Philippines
In the Philippines, calabash is commonly cooked in soup dishes like tinola. They are also common ingredients in noodle dishes.Vietnam
In Vietnam, it is a very popular vegetable, commonly cooked in soup with shrimp, meatballs, clams, various fish like freshwater catfish or snakehead fish or crab. It is also commonly stir-fried with meat or seafood, or incorporated as an ingredient of a hotpot. It is also used as a medicine. Americans have called calabashes from Vietnam "opo squash".The shoots, tendrils, and leaves of the plant may also be eaten as greens.