Sicilian Giant Pumpkin (Lagenaria siceraria L.)

Sicilian Giant Squash (Lagenaria siceraria L.): an extraordinary variety of EDIBLE lagenaria squash! In fact, there are few edible cultivars of this species, whose fruits are mostly used to make artifacts such as the Pilgrim's Bottle , used to transport liquids, or the Ceremonial Peyote , used to preserve substances or even to be turned into rattles. The Sicilian giant squash, however, can be eaten like a zucchini when still immature, and the shoots can be used to make tenerumi , a typical Sicilian dish.
Growing is simple, requires little care, and can adapt to even poor soil. If conditions are optimal, however, it will yield pumpkins weighing up to 50 kg! The average, however, is respectable; you'll rarely see mature specimens weighing less than 15 kg.
Consider a generous consumption of courgettes, otherwise unless you produce handmade products you will end up with a few dozen enormous pumpkins per plant, reaching up to a metre in length and a diameter of about 30 cm.
The plant is highly macrothermal, requiring warmth throughout its growth phase, from 25°C to 30°C for proper growth. The fruits fully ripen in about 100 days, but for tender zucchini and courgettes, less than 60 are sufficient. Don't worry if the plant dries out with the arrival of cold weather; place the pumpkins in a sheltered, ventilated area and they will continue to ripen. Once dry, open them and collect the seeds. These have a very tough seed coat, which helps them keep well but makes germination a bit difficult; you can scratch the surface to encourage germination.
At optimal temperatures (+22°C) it germinates in about a week but can take up to a month.
We have no certain information about this cultivar; it crossed the Atlantic several times, reaching us through Sicilian contacts. It also appears on other American sites, but no specific information about its provenance is available.
We are currently looking for further information.