Ash gourd
The ash gourd (Benincasa hispida), also known as winter melon, white gourd, and wax gourd (because of the presence of waxy cuticles that develop on the mature fruits) is a versatile plant that has been used for thousands of years as food and medicine in the Orient. A member of the Cucurbitaceae family and native to South-east Asia, it is widely grown throughout the plains of India, China, Malaysia, Taiwan, Bangaladesh and Sri Lanka. In India, the ash gourd is a popular element of folklore and traditions. Known as kushmanda in Sanskrit, the ash gourd finds mention in ancient Ayurvedic texts such as Charaka Samhita and Ashtangahridaya Samhita for its many nutritional and healing properties.
The ash gourd plant is a trailing or climbing vine with a thick, furrowed stem bearing course hairs.
Leaves are 22-25cm long, with five or seven lobes, and give off an unpleasant odour when bruised. The fruit which is densely hairy when immature, gets covered at maturity with a thick white waxy layer, which protects it from insects and preserves its moisture. A mature fruit ranges in weight from 2 to 50kg. The flesh is white, juicy and spongy, and contains numerous smooth flat seeds that are yellow or pale brown in colour and yield a pale yellow oil.
All parts of the plant have medicinal properties and have been used as such by traditional medicine systems across cultures. The juice squeezed from grated ash gourd, diluted with an equal amount of water, is consumed daily in the morning on an empty stomach as a remedy for peptic ulcer.
Ash gourd juice also acts as a blood coagulant. Since ancient times it has been taken, mixed with a spoonful of gooseberry or lemon juice, to stop profuse bleeding from the lungs and nose and as a remedy for bleeding piles. As the fruit is high in potassium, its intake (in curries) is recommended for maintaining a healthy blood pressure and strengthening the heart and lungs. The root is powdered and consumed, mixed with warm water, to obtain relief from asthma and cough. Ayurveda prescribes topical application of ash gourd seed oil to get relief from headaches. Unani medicine uses the seeds to treat disorders of the urinary tract. Central American tribal medicine prescribes consumption of a decoction of the pulp to treat intestinal inflammation and application of the same as a poultice to treat burns. Traditional Chinese medicine utilises ash gourd extract in remedies for various conditions ranging from skin blemishes, inflammation and high blood pressure to urinary disorders. Being an easily cooked, palatable and nutritious vegetable, the ash gourd also has numerous culinary uses across Asia. It is used to make a variety of curries in South Indian cuisine. In North India and Pakistan, the fleshy pulp of the ash gourd is deseeded, cubed and cooked in sugar syrup to make a translucent candy called petha. Young leaves, shoots and tendrils of the plant are also cooked into curries or boiled and fried and eaten as greens. The fried or roasted seeds are eaten as a snack. In Goa, a spicy preparation called Vadyo is made which is either served by deep frying or making curry with it.
