Description

Ivy gourd is a tropical plant that belongs to the same family as the pumpkin and it goes by various names including baby watermelon, little gourd, gentleman’s toes and tindora. The plant is basically an aggressive climbing vine .It grows primarily in tropical climates and is commonly found in the Indian states, where it forms a part of the local cuisine. It is used in several recipes. Each part Kovakkai offers lots of health benefits, It can be made into a paste and applied to the skin or can be directly consume dasatonic.

Ivy gourd leaves when eaten raw offer optimal benefits. The ivy gourd plant is known to improve the metabolism, reduce the blood sugar level, and prevent conditions like diabetes. Ivy gourd also very good for the heart and the nervous system. Studies have even shown that it helps deal with kidney stones. Ivy gourd does not cause side effects, if it is cleaned, boiled or cooked.

Due to the perennial nature of ivy gourds, which stay active in the field for 3–4 years straight for regular bearing, sandy loam or loam soil rich in organic matter is suggested to provide a good yield. Since very acidic and sodic circumstances are shown to be damaging to plant health, soil pH between 5.8 to 6.8 is preferable for its growth and development.

It is best to plant during the warm months of February and March and June through July. Watering often is necessary since ivy gourds prefer damp soil over dry dirt. Keep the soil equally wet when it’s hot or windy or while the plant is young. For further details see our video on Koval Krishi.