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db[0][0]="037038039";
db[0][1]="Cucumis anguria <span class=\"normal\">L. var. </span>longaculeatus <span class=\"normal\">J.H.Kirkbr.</span>";
db[0][2]="CUCURBITACEAE";
db[0][3]="tch'a: (tsch'a:)";
db[0][4]="tch'a: (tsch'a:)";
db[0][5]="--";
db[0][6]="017.jpg";
db[0][7]="0";
db[0][8]="<b>Foto:</b>&nbsp;The dried fruits of <i>Cucumis anguria var. longaculeatus</i>. They can be stored for almost a year and are an important food source for the Vasekele.";
db[0][9]="";
db[0][10]="An annual creeper which grows in the bush, but is cultivated as well. The plant starts flowering in January until March, producing yellow, cucumber-typical flowers and the soft-spiny fruits can be harvested from May until July. The thick skin and the soft spines of the fruit are intensive yellow, the flesh is light green and the seeds are white and smooth.";
db[0][11]="<span class=\"bold\">Use:&nbsp;</span>The whole fruit is edible, either raw or dried and cooked. The taste of the raw fruit is  very refreshing and resembles that of a cucumber, but is slightly stronger. The skin, the flesh and the seeds are salted and eaten and the fruit can be stored without refrigeration for about 3 to 4 days. If the fruits are dried for longer storage, the seeds are firstly pressed out, dried and stored for the next season. Then the fruit is cut into two halves and dried in the sun. This they can then be stored for almost a year. The dried fruit is cooked in water either as a soup, as vegetable or cooked together with maize porridge. It is very popular.<br><img src=\"../../images/t.gif\" width=\"1\" height=\"3\"><br> The cultivation is easy and does not need additional watering. For cultivation, non-bitter varieties are selected and sown during December. The first ripe fruit of a plant is tasted and if it is bitter, the whole plant is removed and burned in order to avoid the propagation of bitter varieties. Bitter fruits are regarded as being poisonous for people.";
db[0][12]="Fox p.174, Giess p.275.";

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