Gourd – Luffa Seeds


Gourd – Luffa Seeds

This is the plant that makes luffa sponges. Vigorous 15-20’ vining plants produce huge cucumber-shaped gourds that can reach anywhere from 6” to 2’ long. Fruits can be eaten when they are 2-6” long and are called “Chinese Okra.” Or, grow to full size, dry the gourds, shake out the seeds and soak to clean for great bath sponges. In addition to their unique fruits, the luffa gourd also produces beautiful yellow blooms that make for a very attractive vine in any garden.

Approximate amount of seeds per pack: 20

When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Soak seeds in warm water for 12-24 hours prior to planting to aid in germination. Plant seeds 1 inch deep along a fence or in rows spaced at least 5 feet apart per hill. Thin plants to stand 3 feet apart.

Care: Train vines by guiding them so they will climb the way you want them to.

Harvest: Leave on vine until rind is hard and gourds are yellowish brown in color. They will be green when still young.

Special Instructions/Tips: provide trellis, fence line, or other vertical structure.

Germination: 5 – 15 days

Days to Maturity: 65 – 70 for edible fruit and 90 – 100 days dried sponge

Preferences: Plenty of water, full sun, well-draining soil

• The Luffa Gourd originated in the tropical regions of Asia and is also commonly called the dishcloth gourd.

• After the luffa is dried completely, crack the gourd open and you might recognize the inside parts as a favorite bath time sponge-like scrubber.

• The name comes from the Arabic word luff, meaning plant.

Stir-Fried Luffa Gourds with Eggs
1 tablespoon canola oil
1 garlic clove, minced
1 pound luffa gourds, peeled and cut into 1-inch pieces
2 large eggs, lightly beaten
Fish sauce or soy sauce to taste
Pepper, to taste

Directions: Heat oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add garlic and stir-fry until light brown and fragrant, about 30 seconds. Add gourds and 2 teaspoons fish or soy sauce to pan. Stir and cook until lightly softened, about 1 minute. Add eggs and cook, stirring, until eggs are barely set, about 1 minute longer. Season to taste with more fish or soy sauce if desired. Transfer to a plate and dust with pepper. Serve with rice.