Luffa is a unique summer squash that is useful as both an edible and a sponge. The vining plant grows fruits that can be eaten raw or cooked when young but become large and fibrous once mature. Mature fruits can be peeled, dried, and deseeded to be used as biodegradable sponges for personal care or cleaning.
Lost to time, the origin of the Luffa (loofah) sponge is unknown as to where exactly it came from, but most scientists believe it originated in Asia or Africa and actual cultivation first started in India. Incredibly, carbon dating revealed that the Luffa gourd was brought to North America over 9000 years ago!
Luffa is grown from seeds. The soil should be loosened and piled up, whether in ridges or mounds prior to planting. Luffa vines need lots of room to roam or a sturdy trellis to support the climbing stem. The best months to grow luffa are from September to November.
Crop Rotation Group
Cucurbits (Squash family)
Soil
Well-drained soil enriched with plenty of compost.
Position
Full sun.
Frost tolerant
No.
Feeding
Drench with a liquid organic fertiliser when plants begin to bloom heavily in summer.
Spacing
Single Plants: 60cm (1' 11") each way (minimum)
Rows: 50cm (1' 7") with 90cm (2' 11") row gap (minimum)
Sow and Plant
Soak seeds in water for 24 hours before sowing. In frost areas, sow under cover in seed trays in early spring. Plant out after last frosts. In frost free areas sow directly into the soil in early spring. Seeds germinate in 5 to 7 days. They benefit from plenty of compost in the soil.
Our Garden Planner can produce a personalised calendar of when to sow, plant and harvest for your area.
Notes
Luffas leafy vines and large yellow flowers make it a beautiful vine to grow as a summer sunscreen near outdoor living areas; luffa is also a good choice to grow on an overhead arbour. A trellis is required to support the vines and fruit.
Harvesting
Green fruits less than 7 inches long can be used in the kitchen as you would cucumbers or summer squash. As fruits mature, they become inedible and fibrous. To harvest luffas as sponges, leave them on the vine as long as possible, until they turn brown and dry, and the seeds rattle when the gourd is shaken. Store in a dry place. To process harvested luffas into sponges, soak the dried gourds in warm water for 15 minutes, then peel off the skins. Remove the seeds and excess pulp by squeezing the sponges in warm, slightly soapy water.
Troubleshooting
Luffas can be bothered by the same insects and diseases that affect cucumbers and squash, but the vigorous plants usually outgrow moderate damage.
