「老黃瓜」種植實驗 Can Asian Brocade Stand In for Hong Kong Old Cucumber?
在英國一直很少見到香港煲湯用的老黃瓜。之前我發現 Just Seeds 有不少亞洲蔬菜的種子，例如菜心、芥蘭和莧菜，於是買種子時順便買了一包 Asian Brocade（Sambar Southekai）。它本身不是香港的老黃瓜，而是一種通常用於南亞煮食的瓜，不過外形和用途看起來都有點相似。我心想：不如試試種出來，再用它煲老黃瓜湯，究竟像不像？
我六月底才播種，有點遲。所以只是抱着做實驗的心情，沒想到不但種子發芽理想，瓜苗更越長越快，藤蔓很快便爬滿架子。
Hong Kong Old Cucumber—the mature cucumber traditionally used for soup—is not something I often come across in the UK. Recently, I discovered that Just Seeds sells quite a few Asian vegetables, including Choy Sum, Kai Lan and Amaranth. While placing an order, I spotted Asian Brocade (Sambar Southekai) and added a packet. It is not the same plant as Hong Kong Old Cucumber, but its appearance and culinary use seemed similar enough to make me wonder: could I grow it here and use it in the same kind of soup?
There was one problem: I did not sow it until the end of June. That felt rather late. So I treated the whole thing as an experiment. To my surprise, the seeds germinated soon and the plant soon took off, rapidly climbing over the trellis.
今年夏天幾次 heatwave，大概也幫了它一把。這種喜歡溫暖天氣的瓜在高溫下長得非常快。否則正常英國夏天六月底才播種，要在九月初收成，我也不肯定是否趕得及。
第一個果實出現後，幾乎每天都看得出它在長大：由小小一條，慢慢變得又粗又重，最後由綠色逐漸變成黃綠色。
九月初，終於收成。
The heatwaves we had this summer probably worked in its favour. Brocade clearly enjoys warmth, and in the hot spells it grew at remarkable speed. In a more typical British summer, I am not sure a plant sown at the end of June would have produced a mature fruit by early September.
The first fruit set, and grew rapidly day by day, steadily becoming longer, plumper and heavier, while the skin gradually shifted from green towards yellow-green.
By early September, it was time to harvest.
The first fruit, harvested in early September
The flesh and seed cavity looked surprisingly like Hong Kong Old Cucumber
切開的一刻，我第一個反應是：樣子真的挺像老黃瓜呢！
厚厚的淡色瓜肉，中間是成熟的瓜瓤和種子。
我馬上進行最後測試：老黃瓜赤小豆扁豆排骨湯。
結果？味道真的很相似！
由六月底順手買回來的一包種子，到九月初的一鍋「老黃瓜湯」，這個實驗——成功！
The moment I cut it open, I thought: this really does look remarkably like Hong Kong Old Cucumber!
The flesh was thick and pale, with a mature seed cavity running through the centre.
So there was only one test left: make the classic soup with adzuki beans, hyacinth beans and pork ribs.
And the verdict? The flavour was genuinely very close.
A packet of seeds casually added to an order at the end of June had turned into a bowl of something very close to Hong Kong Old Cucumber soup by early September. The experiment was successful!
The Old Cucumber Soup
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