Best Sowing Season: February – July (Lahore and hot plains of Pakistan).
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10 seeds per pack.
Grow fresh, tender and delicious Bottle Gourd Desi Kadu, a traditional summer vegetable producing attractive, naturally shaped green gourds with smooth skin, tender white flesh and a mild flavour.
This vigorous climbing vegetable is ideal for kitchen gardens, rooftop gardening, trellises and large grow bags. Desi Kadu is a traditional, non-hybrid variety valued for its familiar taste and suitability for home cultivation.
Germination Time: 5–12 days
Ideal Temperature: 25–30°C
Growing Guide Video: Gardening with Javed Iqbal
Best Sowing Season: February – July (Lahore and hot plains of Pakistan).
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Bottle Gourd (Lagenaria siceraria), commonly known as Desi Kadu, Lauki or Ghiya, is a traditional summer vegetable widely grown throughout Pakistan.
Desi Kadu is appreciated for its tender flesh, mild taste and versatility in everyday Pakistani cooking. Unlike commercial F1 hybrids, traditional open-pollinated varieties can show natural variation in fruit shape, size and growth characteristics.
Its vigorous climbing vines grow well on strong trellises or overhead supports, making it suitable for home kitchen gardens, rooftop spaces and large grow bags.
With adequate sunlight, regular watering, balanced nutrition and successful pollination, plants can provide repeated harvests throughout the summer growing season.
Botanical Name: Lagenaria siceraria
Common Name: Bottle Gourd / Desi Kadu / Lauki
Variety: Traditional Desi Kadu
Type: Warm-season climbing vegetable
Fruits: Green, smooth-skinned gourds with natural variation in shape
Flesh: Tender, white and mild-flavoured
Growth Habit: Vigorous climbing vine
Sunlight: Full sun
Special Features: Traditional variety, suitable for kitchen gardening and repeated harvesting
G-24 F Grow Bag – 24 × 18 inch – 1 plant.
G-28 F Grow Bag – 28 × 18 inch – 1 plant.
Provide a strong trellis approximately 6–7 feet high or a sturdy overhead support.
Ensure the support structure can carry vigorous vines and developing gourds safely.
50% Bhalu Mitti / Garden Soil + 30% GREEN GARDENS Vermicompost + 20% Cocopeat
Use fertile, loose, organic-rich and well-draining soil. Maintain consistent soil moisture without allowing waterlogging.
Method: Direct sowing preferred
Sowing Depth: Approximately 2–2.5 cm
Germination: 5–12 days
Ideal Temperature: 25–30°C
Plant Spacing: Approximately 90–120 cm with trellis support
Watering: Keep soil evenly moist until germination
Sow 1–2 seeds per planting position and retain the healthiest seedling after germination.
For untreated seeds, soaking in room-temperature water for 6–12 hours before sowing may help soften the seed coat.
Install a strong trellis early and gently guide developing vines towards the support.
Sunlight: Full sun, preferably 6–8 hours daily.
Watering: Water regularly, especially during flowering and fruit development. Maintain consistent moisture while avoiding waterlogging.
First Harvest: Approximately 60–80 days after sowing, depending on growing conditions
Harvesting Season: Summer to early autumn
Growth Habit: Vigorous climbing and branching vine
Fruit Type: Green, smooth-skinned bottle gourds
Harvest fruits while they are young, tender and suitable for cooking, before their skin becomes hard and seeds mature.
Regular harvesting encourages continued fruit production and helps maintain good eating quality.
Mix GREEN GARDENS Vermicompost into the soil before sowing.
Apply additional vermicompost as needed during active vine growth, flowering and fruit development.
Avoid excessive nitrogen feeding, which may encourage leafy growth at the expense of flowering and fruit production.
Bottle gourd produces separate male and female flowers on the same plant.
Its white flowers commonly open during the evening and are pollinated by insects, including moths and other suitable pollinators.
Successful pollination is necessary for healthy fruit development.
If small developing gourds turn yellow and drop prematurely, insufficient pollination may be one possible cause.
Hand pollination during the evening or early morning may help when natural pollination is limited.
Desi Kadu is widely used in traditional Pakistani cooking, including:
Desi Kadu ka Salan
Lauki with Chana Dal
Kadu with Qeema
Lauki Kofta
Stuffed Kadu
Traditional homemade vegetable dishes
Its tender flesh and mild flavour make it suitable for curries, vegetable combinations and everyday home cooking.
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