Summary: Cucurbita foetidissima (Buffalo Gourd) is a plant in the Cucurbitaceae family. Verdica documents 2 traditional uses, 58 phytochemical compounds, and 0 herb-drug interactions for this species.
Buffalo Gourd, Missouri gourd, Cucurbita foetidissima Buffalo gourd has several edible parts, which require careful preparation due to its bitterness and potential toxicity. The fruit, when young, can be cooked and used as a vegetable, but it becomes increasingly bitter as it matures. It is high in protein for a fruit, up to 23%. The fruit is dried for later use. The nutty-flavoured seeds are more commonly used and are eaten raw or cooked. They are rich in protein (30-35%) and oil (34%). They are small and covered with a fibrous coat, making them difficult to process. The seeds are ground into a powder and used to thicken soups or mixed with flour for baking cakes and biscuits. An edible oil is extracted from the seeds. The root contains starch used as a sweetener, stabiliser, or for making puddings similar to tapioca. Some caution is advised due to potential toxicity. Buffalo gourd thrives in rich, well-drained, and moisture-retentive soil in a warm, sunny, and sheltered position. Once established, the plant is highly drought-tolerant. This species is native to the Western and Central U.S. and Central Mexico, with a range including Arizona, California, Nevada, New Mexico, Texas, Utah, and Wyoming. Harvesting: Late summer to early autumn.
| Sunlight | Full sun |
| Watering | Low — drought tolerant |
| Soil | Well-drained |
| Hardiness Zone | USDA 6-11 |
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