The Buffalo Gourd is widespread and hardy perennial found throughout Mexico and central and southwestern America. We didn't have these in Virginia, but I noticed them immediately when I came to New Mexico for the first time, growing along side of highways. It wasn't until last week that I found out what the plant is finally. I picked some of the gourds off of a vine growing in a drainage ditch (called arroyos here) and thought they looked like baby watermelons. They smelled like squash though, and I figured they just might be edible. 

![](https://cdn.steemitimages.com/DQmYR2SxDLwduAF4NgomkJqXw8hqjvhKnQ6euJFuvhm8Q3k/image.png)
[RoRo](https://es.wikipedia.org/wiki/Archivo:Cucurbita_foetidissima_compose.jpg)


A quick search told me I was right! The fruits of the Buffalo Gourd are eaten by animals and humans as well. Known by many other names as well, including calabazilla, chilicote, prairie gourd and wild pumpkin, the fruits contain nutritionally valuable oils as well as plenty of protein and carbs.  The leaves of calabazilla are like jagged pointy hearts, and it vines out like a pumpkin or melon. The plant also has a huge tap root, that can reach over 8 feet long and get over 150 lbs! Due to the enormity of the root and its ideal carbohydrate content, the plant is being considered for commercial biofuel production.


![](https://cdn.steemitimages.com/DQmZ4j9zxNhMURYk9t7ZnfYPKVe8orsgG7grVen9gSzwfag/image.png)
Taken in Albuquerque by [Paigeblue08.](https://commons.wikimedia.org/wiki/File:Cucurbita_foetidissima,_gourd_close_up.jpg)

The young fruit can be eaten just like a squash, but as it matures, bitter saponins are produced making it inedible. Seeds are eaten just like pumpkin seeds, after roasting or boiling. Leaves are commonly used as animal fodder, and Natives used the oil from the seeds to make soap and shampoo. Seeds could also be powdered and combined with herbs as a poultice for swollen joints and muscles.