Luffa is a genus of tropical and subtropical vines in the cucumber family. In everyday non-technical usage, the luffa, also spelled loofah. It is cultivated and eaten as a vegetable, but must be harvested at a young stage of development to be edible. The vegetable is popular in India, China and Vietnam. When the fruit is fully ripened, it is very fibrous. Loofah gourd seed germination is often slow and sporadic. For best results, luffa gourds should be grown from seeds. Soak seeds in warm water for 24 hours prior to seeding. Sow seeds, two to three per cell, in flats. Thin to one plant per cell after the first true leaves appear. Tasty young fruits can be used in soups and stews, and nicely substitute for cucumbers. In ninety days or so, the gourd’s flesh is fibrous, magically transforming into natural bath sponges for cleaning and exfoliating skin to a healthy glow. Harvest at 5″ long for delectable baby vegetables or up to 10″ long for drying into sponges.
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Samara (verified owner) –
“I expected better, but these seeds were a complete letdown.”
Imani (verified owner) –
“No success with these seeds; they failed to sprout.”
Jada (verified owner) –
“The seeds were old and useless; not one plant grew from them.”