Grown in almost every granny’s backyard, the humble choko is making a comeback! Most of us are familiar chokos but did you know that they also come in white and yellow. You may also see a very spikey version which is apparently the offspring of a white and a green that have interbred. Chokos, not boring at all, instead quite fascinating.

If you are keen on growing this perennial vegetable then autumn is the time to source them. Find a friend with a vine and get a couple of chokos. Put them in the fruit bowl in the house until they shoot then plant them out in the yard in a place that has plenty of room to climb! Full sun is best.

Photo, Sarah Hooper showing her choko just starting to sprout.

When planting simply place them on the soil or gently nestle them in at a slight angle. Note that both the roots and the shoots come out at the same end so angle this end up. Do not bury them as this will cause them to rot.

Photo from Majella Daley, Mackay QLD.

If possums are an issue then you might like to put a wire cage over the choko to help it get started. So long as there is enough rain then chokos thrive on neglect and come next autumn there should be plenty for everyone.

Photo from Abby Rose Houston (growing luffas on a cargo net in a rental). The same idea works for chokos.

How to use chokos!

Many still consider them to be the disgusting slimy overcooked version they had to eat then there was little else on offer. In reality these awesome, prolific veg are versatile and delicious when handled properly! Here are some ideas:
Add to a curry or pasta sauce to bulk out.
Grate into a salad to add crunch.
Choko chutney or relish.
Roast along with other vegetable.
Grate and add soy sauce, ginger, garlic, honey, chilli flakes, lime juice, toasted sesame seeds as a side dish.
Substitute for apples in pies and slices if you precook and add sugar and lemon juice to make them acidic like fruit.
Fermented chokos
Kimchi chokos
For anyone that isn’t averse to a spot of deep frying chokoes are wonderful chopped into pieces and mixed into spice flavoured fritter mix.

They make wonderful chutneys (look up the old cwa recipes), otherwise we use them in much the same way as zucchini.

Andrew Collins – In sth Mexico they are sliced and fried and used like corn chips.

Thank you to all of the Brisbane Edible Gardeners for these great ideas! Special thanks to Lucille Atkins and Druce Batestone.

Nikki Tervo – A word from the ‘failure of growing choko vines’..I have only JUST FOUND THIS OUT. The roots and the vine come out of the choko the same end and the same place.  who knew? NOT ME!!! Thus the choko needs to lay on the ground so roots and stem will come out. At most, bury the half in the ground and laying sideways. I wish this had been explained to me as I have repeatedly failed..