The manchu tuber-gourd, fast-growing, can reach two meters high. The stems are thin and robust with an angular section, and they cling to supports with simple tendrils born in the axils of the leaves. The leaves are alternate and whole, reaching up to 15 cm in length.
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Perennial
Lifespan
Herb, Vine
Plant Type
Summer, Early fall
Bloom Time
Yellow
Flower Color
Deciduous
Leaf type
10 - 35 ℃
Ideal Temperature
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Images of Manchu tuber-gourd
Distribution of Manchu tuber-gourd
Distribution Map
The plant known as manchu tuber-gourd is native to East and Southeast Asia. It has been introduced to a range of regions including parts of Europe, North America, and other areas across Asia. Manchu tuber-gourd is cultivated and can be found thriving both within its natural range and in these introduced territories.
Native
Cultivated
Invasive
Introduced
No species reported
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Water:
Originating from Eastern Asian woodlands, manchu tuber-gourd thrives in consistent moisture and moderate climates. Once established, it exhibits drought tolerance. Weekly watering is essential for vigor, and mulching is beneficial for moisture retention, mirroring its natural habitat.
Fertilize:
For optimum health of manchu tuber-gourd, use balanced fertilizers with nitrogen, phosphorus, and potassium every 4-6 weeks during growth. Apply at 1/4 to 1/2 strength. Cease fertilizing in colder months and water thoroughly when fertilizing to prevent root burn; avoid over-fertilization.
Pruning:
Manchu tuber-gourd is a vigorous climbing vine with yellow flowers and edible fruit. Prune in early to late spring, removing dead or weak vines for healthier growth. This enhances air circulation, reduces disease risk, and promotes better fruit production while maintaining shape and vitality.
Propagation:
Manchu tuber-gourd is propagated through division by excavating tubers after foliage die-back. Ensure each section has a growth node. Replant at the same depth in well-draining soil, watering adequately to establish roots while maintaining consistent moisture without overwatering.
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