Snake Gourd - Green

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Snake gourd is a tropical vine that produces long, slender fruits with a distinctive, ridged appearance reminiscent of a snake's skin. The gourd is typically green with white stripes and can grow up to 60-90 centimeters in length. The flesh of the fruit is tender and mildly flavored, making it a popular ingredient in various Asian cuisines. Snake gourd is valued for its versatility and can be used in stir-fries, curries, and soups. The plant is a vigorous climber, often grown on trellises or supports, and is known for its high yield and ease of cultivation in warm climates. Its vines are also appreciated for their lush, green foliage and ability to provide shade in garden settings.

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  • Open Pollinated, Grown Organically, Heirloom Variety or made from sustainable sources
Plant Growing Guide
Water Needs: Snake gourd requires consistent moisture. Water regularly to keep the soil evenly moist, especially during dry periods, but avoid waterlogging.

Sunlight Needs: Full sun (6-8 hours of direct sunlight daily). Snake gourd thrives in warm, sunny conditions, which are essential for healthy growth and fruit development.

Time to Germinate: 7-14 days.

Seed Soaking: Soaking seeds overnight can help improve germination rates but is not strictly necessary.

Tray/Pot Recommendations: Start seeds in seed trays or small pots with good drainage. Once seedlings are large enough to handle, transplant them to larger pots or directly into the garden. Provide a trellis or support for climbing.

Space Requirements: Space plants 30-45 centimeters apart. Ensure there is adequate support for the vines to climb and spread.

Temperature Requirements: Snake gourd thrives in warm temperatures between 20-35°C. It is a tropical plant that prefers consistently warm conditions.

Best Growing Season: In Thailand, snake gourd can be grown year-round. Planting during the cooler months (from October to February) may enhance growth and yield.

Time to Harvest: 60-90 days. Harvest the fruits when they are young and tender. Overripe fruits become tough and less suitable for culinary use.

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