CAIGUA Vegetable Seeds
Botanical Name: Cyclanthera pedata
Syn. Bolivian cucumber, achocha, korila.
Caigua (pronounced kai-wa) is an ancient crop from the Andes. The young fruits are eaten raw in salads or pickled, the flavour is similar to cucumber. The older hollow fruits can be cooked in stir-fries or stuffed after removing the hard, black seeds. The young shoots and leaves may also be eaten as greens. The vines fruit prolifically and need a good-sized trellis. It is easy-to-grow, hardy and disease resistant. It is the same species but a much smaller form than Cucumber ‘Giant Bolivian’.
Plant Type: Vigorous, annual climbing vegetable; suitable for various climates.
Plant Height: Typically grows up to 3 meters in height with proper support.
Sow When:
- Temperate: September – December
- Subtropical: August – December
- Tropical: March – August
- Arid: August – November
- Cool: September – December
Germination: Caigua seeds germinate best when soil temperatures range between 20°C and 25°C.
Depth: Plant seeds approximately 1-2 cm deep in the soil.
Position: Caigua thrives in full sun, in a location with well-drained soil and plenty of vertical support such as a trellis or fence.
Sow Where: Direct sow seeds outdoors in well-prepared soil, or start indoors and transplant seedlings when they are robust enough to handle.
Soil Type: Caigua prefers fertile, well-drained soil with a slightly acidic to neutral pH.
Spacing: Space plants approximately 30-50 cm apart to allow for adequate growth and airflow.
Harvest: Harvest caigua fruits when they are young and tender, typically 10-12 weeks after sowing. The fruits can be eaten raw, cooked, or pickled. Enjoy caigua in salads, stir-fries, and stuffed with your favorite fillings for a nutritious meal.
