{"product_id":"inka-gurke-hornchenkurbis-caigua-cyclanthera-pedata","title":"Slipper Gourd\/ Caigua (Cyclanthera pedata)","description":"\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_ada3b646a1bc9d0e\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eIf you're looking for exceptional vegetables, you know the problem: exotic rarities often turn out to be fussy, high-maintenance plants in the open field, simply not suited to our unstable climate. This is where the Inca cucumber (\u003ci data-path-to-node=\"0\" data-index-in-node=\"237\"\u003eCyclanthera pedata\u003c\/i\u003e) comes in. This plant makes no compromises. It's a vigorous natural talent, extremely robust, and brings a completely new, fascinating flavor combination to your garden.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eScope of delivery:\u003c\/b\u003e One plant in a 7cm pot.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eOrigin \u0026amp; many names:\u003c\/b\u003e The Inca cucumber goes by many melodious names: It is also known as \u003cb data-path-to-node=\"2\" data-index-in-node=\"92\"\u003eHorned Gourd, Slicing Gourd, or Caigua\u003c\/b\u003e. Its original home is in the Andes of South America, where it was already cultivated by the Incas. Because it grows at high altitudes in its homeland, it copes much better with the cooler nights of our Central European climate than many tropical exotics. You're not getting a delicate mimosa for your garden bed, but a historical and proven cultivated plant that grows absolutely reliably.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003eNot a Mimosa, but a rampant jungle wonder\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eForget susceptible plants that get powdery mildew with every misplaced raindrop! The Inca cucumber is bursting with health and proves to be extremely robust against typical cucumber diseases. When temperatures climb in early summer, it really hits the turbo. It's an incredibly vigorous climbing artist that quickly covers large areas and requires little care.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eHorned appearance and a taste chameleon\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eVisually, this variety is absolutely unique: The light green fruits are tapered, slightly curved like small horns, and have soft, harmless spines on their skin. The real highlight, however, is the taste, because it changes with maturity! Harvested young, they taste like a delicious, refreshing mixture of classic cucumber and green bell pepper. If you let them ripen, they become hollow like a bell pepper and the black seeds inside look like small puzzle pieces.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eHigh up in a hurry\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eAs a climbing plant, the Inca cucumber absolutely needs a stable climbing aid. A simple stick is not enough here – give it a chain-link fence, a pergola, or a generous trellis. It effortlessly climbs 3 to 5 meters high and wide! This makes it not only a great vegetable, but also the perfect edible privacy screen for the summer. It also feels comfortable in very large pots (from 30 liters) on the balcony, provided it can climb properly and gets regular water.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"9\"\u003eLate bloomer with an yield explosion\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10\"\u003eThe Inca cucumber needs some time to really get going. But from August, when it has developed its full foliage, there's no stopping it. It then produces countless flowers and fruits at a breathtaking pace. From late summer well into autumn (until the first frost), you can harvest baskets full of horned gourds.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003eInto the kitchen – What you can do with your harvest:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eA clear \u003cb data-path-to-node=\"12\" data-index-in-node=\"11\"\u003eyes\u003c\/b\u003e to your question: With this plant, you can eat not only the fruits but also the leaves and tender shoots – and even brew tea from them! Here's the full range of how you can use this jungle wonder:\u003c\/p\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eThe healthy herbal tea:\u003c\/b\u003e In its South American homeland, the Inca cucumber is considered a traditional medicinal plant. You can dry the leaves, but especially the crushed black seeds, and brew them as tea. This infusion is traditionally valued in folk medicine for lowering blood pressure and cholesterol.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eThe raw snack:\u003c\/b\u003e Harvested young (about 2 to 4 cm long), you can snack on the fruits directly from the bush like normal cucumbers, slice them, or use them for mixed salads.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eLeaves and young tendrils:\u003c\/b\u003e The fresh, tender shoot tips and leaves have a light cucumber aroma. You can wonderfully mix them raw into salads or briefly sauté them like spinach.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eThe ingenious stuffing cucumber:\u003c\/b\u003e When fully grown (about 10 to 15 cm), the fruits are hollow inside. Once deseeded, they can be excellently stuffed like bell peppers with minced meat, feta, or couscous and baked in the oven (the soft spines can be eaten without problems!).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,4,0\"\u003e\u003cb data-path-to-node=\"13,4,0\" data-index-in-node=\"0\"\u003eOn the grill:\u003c\/b\u003e Halved, riper, deseeded fruits can be wonderfully marinated with a little olive oil, salt, and garlic and roasted on the grill. A great, light BBQ vegetable!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,5,0\"\u003e\u003cb data-path-to-node=\"13,5,0\" data-index-in-node=\"0\"\u003eFor the wok pan:\u003c\/b\u003e Sliced, their bell pepper aroma unfolds particularly well in Asian stir-fries or hearty vegetable pans. The tendrils and leaves also fit perfectly here, briefly sautéed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,6,0\"\u003e\u003cb data-path-to-node=\"13,6,0\" data-index-in-node=\"0\"\u003eFor hearty stews:\u003c\/b\u003e In their South American homeland, the riper fruits are classically used in hearty meat or vegetable stews. They don't cook completely soft and give the dish a pleasant, mild spice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,7,0\"\u003e\u003cb data-path-to-node=\"13,7,0\" data-index-in-node=\"0\"\u003eFiery salsas and relishes:\u003c\/b\u003e Finely diced, the riper fruits provide exactly the right \"bell pepper crunch\" in homemade salsas or fresh dips – perfect with nachos, tacos, or grilled meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,8,0\"\u003e\u003cb data-path-to-node=\"13,8,0\" data-index-in-node=\"0\"\u003eSummer smoothies:\u003c\/b\u003e The very young, still very cucumber-like fruits can be blended with apple, fresh mint, and a little lime juice to make a refreshing green smoothie.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,9,0\"\u003e\u003cb data-path-to-node=\"13,9,0\" data-index-in-node=\"0\"\u003eCanned or fermented:\u003c\/b\u003e Like conventional cucumbers, Inca cucumbers can also be pickled sweet and sour in vinegar. For those who like it wilder, ferment them with garlic in a brine to make lacto-fermented pickles – this creates extremely aromatic pickles with brilliant acidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"14\"\u003eStop with boring climbing plants. With the Inca cucumber (\u003ci data-path-to-node=\"14\" data-index-in-node=\"64\"\u003eCyclanthera pedata\u003c\/i\u003e), you choose an absolute growth wonder that serves as a privacy screen and rewards you with plenty of delicious, incredibly versatile harvests until autumn.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":55562688823681,"sku":null,"price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Image_lhvi8mlhvi8mlhvi.png?v=1776950355","url":"https:\/\/pflanzenwelten-heinek.de\/en\/products\/inka-gurke-hornchenkurbis-caigua-cyclanthera-pedata","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}