Caring for your mate gourd is a timeless art…

 

Calabash Gourd

Curing:

Curing is a process of steeping and scraping a mate gourd. The main objectives of curing the calabash are to smooth out the inner walls, which allows it to dry faster after use and become less prone to mold, and to draw out bitter compounds. It is helpful to distinguish these two functions as mechanical-curing and flavor-curing, since some gourds only require one or the other or no curing at all.

Flavor curing: The mate gourd contains bitter substances called cucurbitacins. Most commercially sold gourds are not very bitter and the flavor will gradually soften over time of use and thus don’t require flavor curing. It tends to be the more organic, homegrown, or fresher gourds that are richer in cucurbitacins and require thorough curing before first use.

Mechanical curing: The bottle gourd consists of two parts that are traditionally used for yerba mate. The fleshy top part, called the porongo, takes longer to dry and is thus more prone to mold. The bottom calabaza portion that houses the seeds is thinner walled and dries more easily. These two gourd options should be treated differently:

The calabaza should first be examined for any paper-like inner lining. If present, remove this lining by soaking with warm water for 15 minutes and then scraping with a spoon. No further mechanical curing is needed beyond this point.

The porongo should be gently scraped inside with a spoon after each use to remove loose bits of plant material and then dried with a fan to maintain freshness. Once the inner walls are somewhat smooth, and loose material does not easily scrape off, no further scraping is necessary.

Traditional Method:

Use either fresh or used yerba mate and fill the gourd to the top or 1cm under a metal brim. Cover the yerba in 180ºF water and let sit for 24 hours. Remove the yerba, rinse, and scrape with a spoon to smooth out the inner walls. This process can be repeated a few times until the desired outcome, smoother walls and better flavor, are achieved. Complete the process by patting the gourd dry with a paper towel then placing it in front of a fan to dry.

Cleaning:

After each use, remove the yerba and rinse your gourd with water. Pat the inside dry with paper towel and allow it to dry upright or on its side in a well ventilated area. Especially in the early days with a new gourd, it is best to place the damp gourd in front of a fan to speed the drying process. As the walls thin and smoothen over time, the gourd will be able to dry quickly on its own. A few hours of direct sunlight can also be helpful but it should not be overexposed.

Mold? Oh No! DON’T THROW:

As a natural plant material, when not allowed to fully dry or when kept in humid conditions, mold may appear. To remedy this, fill with hot water (not boiling) and a tablespoon of cleaning vinegar. Let sit for 30 minutes then pour, scrape the inside thoroughly with a spoon, and rinse again. Pat dry with a paper towel. Then, coat the inner wallls with the vinegar and leave it to fully dry in direct sunlight. Once dry, bring inside and let sit for 2 days before use.

As the calabash gourd cures over time of use, mold is less likely to appear as the inner walls become smoother.

Seasoning:

Over time, the moist yerba mate leaves will impart flavor and a dark color into your gourd. Avoid using any fruit juices or sugar in your calabash gourd. Other medicinal herbs can be added freely.

Protecting:

To shield your gourd from cracks, avoid exposing it to prolonged sunlight or extreme temperatures. Avoid using boiling water at any time. Guard your gourd from falls.

 

Wood Gourd

Curing Wood:

Your wooden mate cup has already been cured by rubbing oil or food-safe lacquer on the outside of the cup and is ready to use.  If the wood on the exterior starts to look dry after time, reapply oil. With frequent use, only the outside needs to be occasionally oiled. But if the inside is left dry without either oil or regular water it may develop small cracks after some time. These small cracks don't usually compromise the integrity of the gourd.

Carob is a porous wood that imparts more flavor into hot water than hard woods like palo santo. To expedite the removal of these woody tones, pour hot (not boiling) water into the carob gourd and let it sit for a few minutes before pouring out the water. Repeat this a few times until the the steeped water no longer shows an amber hue.

Cleaning:

After each use, remove the leaves and rinse your cup with water to cleanse it of the remnants. Pat the inside dry with paper towel and allow it to dry on its side in a well ventilated area.

Protecting:

To shield your gourd from cracks, avoid exposing it to prolonged sunlight or extreme temperatures. Avoid using boiling water at any time. Do not soak the gourd or place it in the refrigerator. Guard your gourd from falls. If left in a cold room overnight, and the gourd feels cold to touch, fill with lukewarm water to loosen the wood before using hot water. Adding hot water to a cold wooden gourd is the common cause of large cracks.