This name is very interesting, this is not its official name, but the folk widely spread common name. Botanists prefer to call it "spring rolls" because its stems and leaves can be rolled into tubes in early spring, resembling spring rolls.
When you first see a spring fever gourd head, you will be amazed at its peculiar shape. Its stem can be called a masterpiece of nature, like a skillful craftsman carefully carved. From the root to the tip, the stem gradually expands to form a large gourd-shaped sphere covered with tiny protrusions, like a gourd with pockmarks.
The spring occurrence of gourd head gourd is not ordinary, its internal structure is very unique. Unlike real gourds, which are hollow and septate, the inside of a Chunghwa gourd head's bulb is solid and starch-rich, a natural storehouse that the plant uses to store nutrients and water.
Despite its peculiar appearance, Chunfa Gourd Head is not an exotic flower*, it is an ordinary legume. Its value cannot be underestimated. Its young stems and leaves are edible and rich in protein, dietary fiber and various nutrients. In the past, spring occurrence of gourd head is a common dish on the table of many farmers.
Today, chunfa hulu head still has a wide range of uses. Its stems and leaves can be used to make gazpacho, soup dishes and stuffing, and the young stems can be pickled into sauerkraut, which is sour and tasty. Chunfa Cucurbit also has strong medicinal value, its rhizomes, leaves and seeds can be used as medicine, with the effect of clearing away heat and detoxifying, reducing swelling and relieving pain.
If you happen to come across a springtime gourd head in the countryside, you may want to pick it home and use it to make a delicious dish. Both can enjoy the spring weather, but also can taste the natural flavor, why not?