New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC


Gourds are a member of the Cucurbitaceae family, which also includes cucumbers, squashes, and melons. Gourds are typically large and have a hard outer shell. They can be round, oval, or elongated in shape. Gourds come in a variety of colors, including green, yellow, orange, and white.

Gourds are a versatile ingredient that can be used in a variety of ways. They can be eaten raw, cooked, or dried. Gourds are a good source of vitamins A and C, as well as fiber.

Here are some of the culinary uses of gourds:

  • Raw: Gourds can be eaten raw when they are young and tender. They can be sliced and added to salads, sandwiches, or wraps.
  • Cooked: Gourds can be cooked in a variety of ways, including boiling, roasting, and frying. They can be added to soups, stews, and stir-fries.
  • Dried: Gourds can be dried and used for a variety of purposes, including making bowls, birdhouses, and musical instruments.