Cucurbita foetidissima aka Buffalo Gourd

Cucurbita foetidissima is a member of the squash family. Its names include buffalo gourd, calabazilla, chilicote, and Missouri gourd. Its native range spans the west-central and central United States into central Mexico. It grows in dry grassland, sandy fields, and desert edges. It also grows by roads and on disturbed ground. Wild plants grow in open sites and floodplain woods.

This plant lives for years and has soft stems. It grows from a large, thick rootstock that forms a tuber. Its stems grow fast, trailing over soil or climbing nearby supports. Short, stout tendrils help the stems grip their supports. Stems may take root at nodes that touch soil. Sources give size estimates of 10–20 feet [3–6 metres]. Longer stems may reach 33 feet [10 metres]. One source gives a spread of about 7 feet [2 metres]. These sizes describe a plant that sprawls, not an upright shrub.

Male and female flowers grow apart on the same plant. Bees and other insects move pollen from flower to flower. It can set seed with its own pollen. Even so, insects still help pollinate the flowers. It blooms from July through September. Its seeds ripen from August through October. The fruits have thick, tough shells that last when dry. People make rattles, spoons, and other small crafts from dry shells.

Give this gourd a warm, sheltered spot in full sun. It can grow in light shade, too. Sand, loam, and clay suit it if they drain well. Soil can range from mildly acid to mildly alkaline. Once roots take hold, they cope with drought. They grow again when summer brings more moisture. Frost kills stems, but roots can stand much colder weather. One source says roots survive down to −25°C. PFAF lists USDA zones 6–11. Its growth can cover bare soil and curb soil loss. It may become a weed, so leave space for its stems.

Ripe seeds that lack bitterness have the strongest support as food. They supply oil and protein, and people can roast them. Ground seeds can thicken soup or enrich flour. This does not mean the whole plant is safe to eat. Bitter flesh may hold toxic compounds called cucurbitacins. Cooking may not remove these toxins. Seeds that sprout contain a toxin. Roots may be poisonous, too. Past uses include skin poultices and treatments for worms in the gut. Such records do not prove these home treatments are safe. People have also used fruit and roots in place of soap.