A multifaceted group of edible and indigestible species come together under the umbrella term garden pumpkin. Ornamental gourds are under general suspicion of being poisonous. In this context, the fact that the transition between edible and ornamental gourds is fluid causes headaches. Good to know that there are reliable criteria for distinguishing between the two pumpkin categories. Stop wondering if ornamental gourds are generally poisonous or edible. This guide clarifies and clears all uncertainties out of the way.
Bitter substance in the ornamental gourd
Cucurbitacin makes ornamental gourds poisonous
Wild types of pumpkin contain a high concentration of the toxic bitter substance cucurbitacin. The triumph of the juicy, aromatic tankberries in the kitchen garden and on our menu is due to competent breeders. Only when it was possible to eliminate the toxin from the fruit vegetables were pumpkins suitable for consumption. However, the genetic modification did not succeed in all garden pumpkins or primarily pursued the goal of a distinctive shape, so that the toxin content remained unchanged. The popular ornamental gourds, which inspire with bizarre silhouettes, come from this development. The gems among the pumpkin varieties thus function as autumnal decorations and generally have no place on the plate.
green-orange pumpkin
risk of poisoning
There is a risk of poisoning if consumed - this is what cucurbitacin does to the body
In stores, ornamental gourds are clearly labeled for good reason and are not offered in the fruit and veg section. Anyone who eats the fruit intentionally or unintentionally suffers from nausea, stomach cramps, diarrhea and vomiting. Depending on the amount of pulp and peel eaten, inpatient treatment in the hospital is required. In the worst case, there will be a serious one food poisoning, which can be fatal in children, the elderly and sensitive people.
toxin
Fatally, it is at cucurbitacin a highly resilient toxin that is hardly water-soluble and highly heat-resistant. It is therefore impossible for an ornamental gourd to be transformed into a gourd by cooking it in a saucepan. On the contrary, a single poisonous specimen can spoil a pot of edible squash.
exceptions
Exceptions prove the rule - few ornamental gourds are edible
Only a vanishingly small number of ornamental gourds are edible. Be in focus mini pumpkins, how Jack-be-little, also known as tangerine pumpkins. The variety is 8 to 12 cm small and has an orange, soft skin that is edible. The pulp tastes sweet, with a slight aroma of sweet chestnuts. The white counterpart to Jack-be-little is as decorative as it is tasty. baby boo has a white skin encasing a mild, juicy flesh that contains no poisonous cucurbitacin. The distinctive ones are also suitable Spaghetti Squash for decoration and consumption alike. The historic landrace Black waited Portuguese with dark green ribs and thick warts suggests that it is poisonous. In fact, the rarity is one of the few ornamental gourds that do not contain any bitter substances.
Gooseneck Varieties are a case for pumpkin connoisseurs in terms of wholesomeness. The magnificent ornamental gourds are edible when harvested young. As the ripening period progresses, toxic bitter substances accumulate in the flesh, so that ripe gooseneck pumpkins are only used for decorative purposes suitable is.
white-orange pumpkin in the garden bed
For decoration only
Toxic if eaten - be careful with these varieties
The following pumpkin varieties are dangerously poisonous and are only suitable for decorative purposes.
Autumn Wings
- one of the most popular variety mixtures with bizarre shapes and furious colors
Stars and Stripes
- the trendiest mix of star-shaped ornamental gourds with a diameter of 8 to 10 cm
Dancing Gourd
- smallest ornamental gourd worldwide, dark to light green stripes, 3 to 6 cm small
Shenot Crowns
- spectacular crown shapes in wonderful color nuances from white to orange
Two-tone blade
- curved, slender trowels with a length of 8 to 10 cm and two-tone markings
Mayan Mix
- Premium mix with unique shapes and colors for imaginative decorations
Other ornamental varieties
The blockbuster among ornamental gourds can usually be recognized at first glance as poisonous ornamental varieties by their distinctive contours. It becomes more difficult with varieties whose shape does not differ significantly from that of a squash. The following ornamental gourds, despite their resemblance, are edible gourds not eatable.
green-yellow, oblong pumpkin
crunchkin
- round, without warts
- mottled with light and dark orange
- resembles edible Jack-be-Little pumpkin
Cucurbita andreana
- Ancestor of the food varieties and yet not edible, round, green with cream-colored stripes
Ball white or ball orange
- round fruits with a smooth skin
- close resemblance to the edible Ball Mix F1 Rondini mix
Goblin Eggs
- beautiful egg shape, smooth shell
- beautiful stem
- Risk of confusion with the oval Indian pumpkin
The unique bishop's hat has a special status. Originally, the phenomenal variety functioned as a pure ornamental gourd with plenty of poisonous bitter substances in the flesh and skin. Tireless breeders managed to remove the toxin at least from the pulp. Since then there has been the option of using the Turkish turban as a squash, provided you first peel off the poisonous shell.
Identify ornamental gourds
Clearly identify inedible ornamental pumpkins - this is how it works
The bizarre shapes are an important distinguishing feature of ornamental gourds. Like the hint at possible risk of confusion with harmless edible pumpkin varieties, the visual comparison is not always sufficient as a criterion. If you do not want to rely on the visual inspection, you can subject the fruit vegetable to a more detailed examination if in doubt. A combination of Cut-, olfactory and taste test provides the decisive proof that you are holding a poisonous ornamental gourd in your hands.
oblong, white pumpkin with green stripes
That is how it goes:
- Cut fruit: poisonous ornamental gourd contains very little and very hard pulp
- Trial test: toxic bitter substance gives pumpkin flesh an unpleasant, tart smell
- Taste test with a small piece of pulp: Even in small amounts, cucurbitacin tastes very bitter
Run the olfactory and taste test please raw pumpkin flesh through. Cooked pulp largely loses the bitter taste, while the content of dangerous cucurbitacin remains unchanged.