If you've just bought a natural calabash gourd for yerba mate, it's worth doing one job before your first round: curing it. Curing is a simple, traditional way to prepare the inside of the gourd so the first drinks taste of yerba, not of the gourd. This guide covers which gourds need curing, a step-by-step method, how to dry and store a gourd between sessions, what to do about mould and how to clean a bombilla. For the drink itself, see our guide on how to make yerba mate.
We don't sell yerba mate at the moment.
Which gourds need curing?
Not every gourd needs it. It depends on what it's made of.
- Calabash (natural gourd): yes. A calabash is a dried, hollowed fruit, and the inside often has a soft, papery lining left over from the flesh. Curing loosens it so you can remove it.
- Wooden gourds: usually yes, but methods vary from wood to wood. Some makers suggest a different first step, so follow any instructions that came with yours.
- Ceramic, glass, silicone and stainless steel: no. Wash these in warm water before first use and they're ready.
If you're not sure what yours is made of, check the seller's description or the label that came with it.
How to cure a calabash gourd: step by step
There are lots of versions of this. Here's the common traditional method, which is mostly waiting rather than work.
- Rinse the inside with warm water to clear any dust or loose fibres.
- Fill the gourd about two-thirds to three-quarters full of yerba. Used, damp yerba from an earlier round works just as well as fresh.
- Pour in hot, not boiling, water (around 70 to 80°C, the same as for drinking) until the yerba is soaked but not flooding over the top. Boiling water can crack a natural gourd.
- Leave it for about 24 hours. If the gourd soaks up the water and the yerba starts to look dry, top it up a little.
- Empty the yerba and gently scrape the inside with a spoon to lift away the soft lining. Go easy: you're removing loose material, not carving the shell. If there's a small stem at the base inside, leave it in place.
- Rinse with warm water. Don't use soap or washing-up liquid, because a natural gourd is porous and can hold on to the taste.
- Repeat if needed. Many people do two or three rounds of soaking and scraping, until no more soft lining comes away.
- Let it dry completely before you use it, on its side or upside down on a rack, so water can drain and air can circulate, somewhere airy.
Is it ready?
When the inside feels firm, no loose bits come away on the spoon and the gourd is fully dry, it's ready for your first round. A change in colour on its own doesn't tell you much, as dark marks inside a calabash are common.
Drying and storing your gourd
Most problems with natural gourds come from them staying damp. A few habits help:
- Empty it after every session. Don't leave wet yerba in the gourd overnight.
- Rinse with warm water only, then shake out the excess.
- Dry it in the open air, on its side or upside down on a rack, so water can drain and air can circulate, somewhere with good airflow. Keep it away from radiators and other strong direct heat, which can crack a natural gourd.
- Store it dry and uncovered. Don't put it away in a closed cupboard, box or bag until it's completely dry.
Can I put a gourd in the dishwasher?
No. The heat and detergent can crack a calabash or wooden gourd and leave a soapy taste. Ceramic, glass and steel gourds may be dishwasher-safe, but check the maker's instructions first.
Mould: what to look for and what to do
Mould is the most common problem with calabash and wooden gourds, and it usually means the gourd didn't dry properly between uses.
- What it looks like: a raised, fuzzy or velvety layer, often white or grey, that can sit on the surface or spread in patches. Flat brown, green or black marks that are part of the gourd's surface are usually natural staining. Colour alone cannot confirm whether a mark is mould. Treat raised or fuzzy growth as suspected mould; if you cannot tell, replace the gourd.
- If you think it's mould: replace the gourd. A calabash or wooden gourd is porous, and scraping and rinsing visible mould is not a reliable way to establish that it is suitable to reuse. If in doubt, replace it.
To help prevent mould in your next gourd, follow the drying habits above.
How to clean a bombilla
The bombilla (the metal straw with a filter at the bottom) needs a clean too, especially the filter end, where fine yerba collects. Very fine, dusty yerbas clog it faster; our guide to types of yerba mate explains why.
- After each session: rinse it under warm running water, running water through the filter from the top.
- Every so often: use a thin bottle brush or pipe-cleaner-style brush through the straw, and a small brush on the filter holes.
- Removable filters: if your bombilla's filter unscrews or slides off, take it apart, clean each part and let it dry before putting it back together.
- Metal bombillas get hot. Take care when rinsing with hot water, and let it cool before you handle the filter end.
Frequently asked questions
Why does my new gourd taste bitter or woody?
That's usually the soft lining inside a calabash, or the wood itself in a wooden gourd. Curing, and a few rounds of use, usually takes the edge off. If it still tastes strong, another round of soaking and scraping often helps.
Do I need to cure a ceramic or steel gourd?
No. Ceramic, glass, silicone and stainless steel gourds just need a wash in warm water before first use.
Can I use boiling water to clean my gourd?
It's best not to with a calabash or wooden gourd, as boiling water can crack it. Water from a kettle that's cooled a little is enough for rinsing. Take care with hot water and let the gourd cool before you handle it.
Do you sell yerba mate?
We don't sell yerba mate at the moment.
Questions?
Legally Green is a small independent business in Brighton and Hove. If you have a question about this guide, get in touch or email legallygreenuk@gmail.com. For more guides, have a look at our blog.