Description

Luffa is a vining annual cucurbit grown for its fruit of which many varieties and cultivars exist, scientifically L. aegyptiaca and L. cylindrica are synonyms, but there is disagreement on the correct name.

Young fruits are edible and can be eaten raw or cooked in a similar way to zucchini, fruits should be around 4 inches or less for this purpose. Luffa shoots, leaves and flower buds are edible, too, they are usually cooked, steamed or used in stir-fries. The mature seeds are roasted and salted similar to pumpkin seeds. Seeds can yield a cooking oil.

Mature fruits become very fibrous and cannot be eaten, however once processed correctly a vegetable sponge is obtained from them. To produce luffa sponges pick large mature fruits when they start yellowing, peel the skin off and dry sponges in a sunny, rain-free location. Afterwards sponges can be washed and processed further to remove any traces of plant material. Alternatively, luffas can be dried in ovens or dehydrators. Aside from making great body scrubbers, luffa sponges are successful substitutes for synthetic dish washing sponges and can be composted or mulched once they are no longer useful.

Plants perform best in full sun and warm climates, they are cold and frost sensitive. In central Florida seeds are best sown in situ in spring, harvest will start in summer and continue through fall and into winter until plants fade with lower temperatures. Luffas are vigorous plants and are resistant to most common pests that affect other cucurbits in subtropical climates. The vines require a trellis or support tree for optimal performance and harvest.

20 seeds