What fun to grow your own sponge! Luffa gourds can be used for exfoliating and cleaning your skin, scrubbing dishes, and cleaning the barbecue grill! When they are harvested young at 4”-6” long, they are also a sweet, tasty vegetable that can be stir-fried, sautéed, or cooked with meats or tofu just as you would zucchini squash or okra. They can also be sliced or diced in a salad like a cucumber. Mature gourd seeds can be roasted. The young flowers and foliage can be cooked for greens (great with butter and a pinch of curry).
When to plant outside: Spring, 2-4 weeks after average last frost and when soil temperatures have risen above 60 degrees.
When to start inside: Recommended only for short season climates, 4-6 weeks before last frost. Sow in individual pots for direct planting.
Special Germination Instructions: Seeding into a black plastic mulch is highly recommended because it keeps down weeds, traps moisture, and warms the soil. Soak seeds in water for 12-24 hours before sowing. Please note that luffa gourd seeds may take 10-25 days or longer to germinate in some instances.
Harvesting: For culinary purposes, cut the gourds from the vine when they are between 4” and 6” long. For use as a sponge, gourds are ready to harvest when they turn brown, feel light, and rattle with loose seeds when shaken. In shorter season climates, harvest the gourds and dry them for about 2 weeks or until the skin hardens and they turn brown. In either case, then open the large end and shake out the seeds. Soak the gourd overnight or until the skin separates from the sponge. Remove the excess pulp and rinse in a 10% bleach/water solution. Allow to dry thoroughly.
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