The bottle gourd, also known as the birdhouse gourd, Lagenaria siceraria, is a hard-shelled gourd native to northern Africa and, from there, was widely distributed to South America in pre-Columbian times. It is believed to be one of the earliest domesticated crops, dating back to over 10,000 years ago
 
Gourd vines are heavy and must be staked or trellised. 
 
The fruits can be eaten when young and small, but they are prized for their mature, dried shells.  Dry or cure the gourds in a warm, dry, well-ventilated location, like a garage or shed. Place the gourds in a single layer on clean newspapers or shelves. Space them so they don't touch one another. Turn the gourds frequently and promptly remove any that show signs of decay.
 
Starter will be in a 4" reusable nursery pot.