Achocha is an annual plant, producing stems that can be 4.5 metres or more long, perhaps up to 12 metres. The stems scramble over the ground, clambering into surrounding vegetation and supporting themselves by means of long tendrils.

The fruit is often eaten in the tropics and the plant has a good reputation in the treatment of several disorders. The plant is widely cultivated for the fruit in the Andes of S. America and is also grown in many other areas of the tropics, especially in the Americas. The plant is used in some proprietary medicines.

Well-known in the tropics and hotter countries, this herbaceous vine is grown for its edible fruit, which is predominantly used as a vegetable. It is known from cultivation only, and its large size, compared to closely related wild species, suggests that it is a fully domesticated crop going back for many centuries, evidence coming from ancient Peruvian ceramics depicting the fruits. The fully grown but still immature fruits are usually eaten cooked, as well as use in salads and pickles.

Sowing advice:

For best results, sow seeds in good light at any time onto a good soil-based compost. Cover the seeds with fine grit or compost to approximately their own depth. We recommend germinating at 15 to 20 degrees C. Seeds should ideally germinate in between 2 and 6 weeks although they make take considerably longer. 

Pot on seedlings before finally planting out into a container or a well-drained spot.

Family: Cucurbitaceae

Common name: Caigua, Slipper gourd, Lady's slipper, Sparrow gourd, Stuffing Cucumber , Achocha

Classification: Greenhouse perennial

Height: 1.8m

Fresh seeds are packed in ziplock bags!