As mentioned in an earlier article, luffas are a tropical gourd belonging to the cucumber family.
Luffas are best known as sponges in this country. Once processed, the fibrous interior can be put to many uses. Luffas have been known to be used in stuffing mattresses and pillows. During World War II the US Navy used luffas as filters for their steam engines. They preferred that over all other materials available at the time. Even the US Army used luffas in surgical procedures as well as washing the windows on their jeeps.
In other parts of the world the luffa is more known as a food source or is used in medicine!
Some cultures sliced and dry the luffa in the sun, others preferred the leaves and then there are cultures that cherish the flowers and young buds.
The young leaves can be eaten any time in a salad. The young gourds can be cooked like any other squash. It is great in soups when used as a replacement for okra.
It has even been suggested that the pure seed oil could be a good substitute for olive oil!
It is amazing how many cultures use luffas medicinally and the ailments they used it for. Luffas have been used to cure scarlet fever, smallpox, intestinal worms, parasitic infections, tooth aches, and hemorrhages just to name a few.
As I mentioned earlier luffas are quite prolific. The fines will grow 20 feet or better and produce up to 25 gourds per vine. It has been estimated that under optimal conditions 24,000 gourds can be produced per acre.
Remember these mature gourds are used to make mats, potholders, sandals other creative goods.
I have read that luffas should be spaced 4 feet apart with 4 feet between rows. I doubt it! The next time I do it I would like to have a 10 foot high fence and 10 feet between the rows. If you planted as suggested, with spacing's of 4 feet, you would end up with a tangled mess. I don't know how you would get in there to take care of the plants or harvest! Besides it is best to keep the gourds off the ground. I just kept propping them up on the vines and on adjoining raised bed rails.
This is what I do when it comes time to process the gourds. I first cut off the ends and then run my knife lengthwise. You should be able to tell when your knife hits the coarse interior. I make similar cuts about an inch apart all the way around the luffa. Then it is a matter of peeling the strips off. Let the luffa dry in the sun. After the sponge has completely dried I then soak it in water and bleach. This helps them get whiter and it is easier to remove the rest of the seeds.
