This year I decided to experiment in the garden with something a little different: Lauki. You might know it by other names: bottle gourd, calabash, dhoodi, or opo. Originally native to tropical Africa, lauki has traveled the world, becoming a staple in cuisines from India to China, Indonesia, and even South America.
Visually, it’s a beauty. Light green with smooth skin, and white, spongy flesh inside. It’s a cousin of squash and zucchini, but with a slightly sweeter flavor and a firmer bite.
Nutrition Benefits
Lauki is a nutritional powerhouse as well:
- Rich in fiber — great for digestion
- High in water content — about 92%, which makes it naturally hydrating
- Low glycemic index — friendly for blood sugar control
- A good source of potassium — supports heart and muscle function
How Lauki is Used in the Kitchen
Think of lauki as zucchini’s exotic cousin. It’s best picked when young and tender. From there, the possibilities are endless:
- Added to soups and stir-fries
- Used for kofta (spiced dumplings) or muthia (steamed and fried snack rolls)
- Blended into horchata in parts of Central America
- Simmered in budijaw (a Pakistani stew)
Outside the kitchen, dried and hollowed bottle gourds are turned into birdhouses, bowls, or even musical instruments (gourd mouth organ).
The Midwest Growing Challenge
When my first lauki flowers bloomed and baby gourds appeared, I thought I was on my way to a big harvest. But within days, the tiny fruits turned brown and dropped. After some digging (the research kind, not the gardening kind), I learned this was likely due to poor pollination.
Lauki produces both male and female flowers. In its native regions, the flowers open at night, and moths are the main pollinators. Here in the Midwest, our bees and moths just aren’t familiar with it. The solution? Hand pollination.
Here’s how I do it:
1. Find a male flower — it grows on a thin stem and has a stamen in the center coated with pollen.
2. Find a female flower — it has a tiny gourd at its base with a flower on top. Inside, you’ll see the pistil.
3.Transfer pollen — gently rub the male stamen against the female pistil until you can see pollen grains stick.
If you’ve done it right, the flower will fade in a couple of days, but the tiny gourd will keep growing.
Watering Needs
With its 92% water content, lauki thrives on consistent moisture. If the soil dries out too much, growth will stall or fruit will become misshapen. Deep, regular watering is the key to keeping it happy.
Where I’m At Now
I’ve just finished hand pollinating all my baby fruits, and now it’s a waiting game. With a little luck (and a lot of water), I’ll be seeing full-sized bottle gourds hanging from the vines in the next few weeks.
If you’re in the Midwest and looking to try something new in your garden, give lauki a shot. You’ll learn a bit about global cuisine, a bit about plant biology — and maybe discover a new favorite vegetable along the way.
