🌱 White Snake Gourd—also known as Trichosanthes cucumerina var. anguina—is a striking vegetable that’s both ornamental and edible. It’s a cultivar of the snake gourd, prized for its pale, creamy-white skin and elongated, serpentine shape.
Appearance: Long, slender, and often twisted like a snake; white or pale green skin
Flavor: Mild, slightly cucumber-like taste with a soft, tender texture
Uses: Common in Indian, Southeast Asian, and African cuisines—used in stir-fries, curries, soups, and pickles
Nutrition: Rich in dietary fiber, vitamin C, and antioxidants; known for its cooling properties in Ayurveda
Climate: Thrives in warm, tropical conditions—perfect for Kerala!
Sunlight: Needs 6–8 hours of direct sunlight daily
Support: Grows best on a trellis or vertical support due to its climbing vines
Harvest: Typically ready in 60–70 days; harvest when young for best taste
Try making a Kerala-style Padavalanga Thoran (snake gourd stir-fry with coconut), or add it to sambar for a subtle, earthy flavor. Some varieties even have a reddish pulp when mature, used as a tomato substitute in parts of Africa.
