Luffa
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Luffa |
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| Luff aegyptiaca: The luffa has many names both common and scientific. It is best know as the luffa sponge or sponge gourd. That's right, you have found the one fruit of the fruit table which is actually a vegetable and not a fruit! The luffa sponge will make your skin "squeaky" clean in the shower or will definitely be a great help in the kitchen as a textured dish sponge. The luffa fruits are soft and edible when young and can be cooked and eaten like squash or okra. |
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Planting: Plant in the spring, 1 to 2 weeks after the last average frost date and when soil temperatures have risen above 60 degrees Maturity: When the gourds are harvested between 4 and 6 inches long, they are a sweet, tasty vegetable that can be stir-fried, sauteed, or cooked with meats just as you would zucchini squash or okra. Mature gourd seeds can be roasted, and young flowers and foliage can be cooked as a green.When mature, the fruits become a tough mass of fiber that makes a great sponge. Areas of Harvest: Presently, luffa sponges are imported from many countries including China, El Salvador, Korea, Taiwan, Guatemala, Columbia, and Venezuela. Luffa are also grown in home gardens throughout much of the United States. Nutritional Factors: |