Achocha, Cayhua, Caigua, Stuffing Cucumber, Sparrow Gourd
Cyclanthera brachystachya
🌿 Morphology
🌞 Growing conditions
🌍 Origin and family
🌾 Uses
Warning: Despite the care taken in writing this sheet, it is essential to cross-reference sources before using or consuming any plant. When in doubt, consult a qualified professional
Permaculture uses
Achocha fruits are edible raw when small, resembling cucumbers in flavor, or cooked when larger, tasting like green peppers or zucchini. They can be stuffed, pickled, or added to stir-fries. The young shoots and leaves are also edible. Plants are vigorous climbers, providing shade and biomass. Some cultivars are selected for larger fruit size or earlier maturity.
Permapeople description
A vigorous climbing vine with edible fruits
Botanical description
Cyclanthera brachystachya is a vigorous annual vine in the Cucurbitaceae family. It features tendrils for climbing, and its leaves are palmate and deeply lobed. The plant bears small, greenish-white flowers. The fruit is a hollow, inflated, and spiny pod, typically green in color. The size of the fruit can vary depending on the cultivar, ranging from a few centimeters to over ten centimeters in length. Seeds are small and black.
Companion planting
Good companions: Beans, corn, squash (the Three Sisters). Avoid planting near other cucurbits susceptible to the same pests and diseases.
Propagation methods
Achocha is typically propagated by seeds. Seeds should be sown indoors in early spring or directly outdoors after the last frost. Scarification can improve germination rates. Cuttings are possible but less common.
History and traditions
Achocha is native to the Andes region of South America, where it has been cultivated for centuries. It is an important food crop in Peru and Bolivia. Historically, it has been used in traditional medicine for various ailments, although scientific evidence is limited. It is gaining popularity in other parts of the world as a novel and nutritious vegetable.
Usage calendar
Sowing: Spring (indoors or after last frost outdoors). Flowering: Summer. Harvesting: Late Summer to Fall (when fruits are still small and tender or mature and ready for stuffing).