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The fresh young gourd can be eaten like squash. The mature fruit is no longer edible, due to bitter compounds. Seeds may be eaten after being prepared by roasting or boiling. [18] The extractable oil content in whole seeds reaches from 24.3% [5] to 50%. [9] Linoleic acid, an essential polyunsaturated fatty acid, comprises 38% to 65% of the oil. [5]
Cucurbitacin is a plant steroid present in wild Cucurbita and in each member of the family Cucurbitaceae. Poisonous to mammals, [79] it is found in quantities sufficient to discourage herbivores. It makes wild Cucurbita and most ornamental gourds, with the exception of an occasional C. fraterna and C. sororia, bitter to taste.
Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly Cucurbita and Lagenaria. The term refers to a number of species and subspecies, many with hard shells, and some without. Many gourds have large, bulbous bodies and long necks, such as Dipper Gourds, many variations of Bottle Gourd and caveman ...
Citrullus Colocynthis Fruit in Behbahan Wild Citrullus Colocynthis. Citrullus colocynthis, with many common names including Abu Jahl's melon, (native name in Turkey) [2] colocynth, [3] bitter apple, [3] bitter cucumber, [3] egusi, [4] vine of Sodom, [3] or wild gourd, [3] is a poisonous desert viny plant native to the Mediterranean Basin and West Asia, especially the Levant, [5] [6] [7] Turkey ...
One Summer, 50 States
Wild gourd is a common name for several noncultivated plants in the family Cucurbitaceae and may refer to: Wild growing forms of plants called gourds, particularly Citrullus colocynthis, thought to be the wild gourd mentioned in the Bible; Cucurbita foetidissima, native to the southwestern United States and Mexico
Think of it like this: Pumpkins are just one of many winter squash varieties, which also includes butternut squash, delicata squash, and acorn squash. And to make matters even more mystifying ...
The wax gourd can be stored for many months, much like winter squash. Ash gourds of the Indian subcontinent have a white coating with a rough texture (hence the name ash gourd). Southeast Asian varieties have a smooth waxy texture. It is one of the few vegetables available during winter in areas of deciduous vegetation.