Laura Simpson writes the Master Gardener column.
Squash , pumpkins, and gourds are members of the cucurbit family . Most produce vines and like to climb via tendrils, although some seem to prefer a sprawling growth habit.
Winter squash, including pumpkins, form hard shells when mature and can keep for a long time if stored properly. They are ready to harvest when the stem and nearest tendrils turn brown. After harvest, they should be cured . To prevent spoilage due to mold, I like to wipe down each squash with alcohol . Store in a cool, well-ventilated area, preferably on a wire rack that allows air to circulate around the fruit.
Bottle gourds are generally smooth-skinned and have a long neck. Swan, dipper, and penguin gourds are also bottle-type gourds. I’ve heard that they’re edible when very small and immature, but I haven’t had the chance to confirm this myself.
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