Chinese food recipes loofah

Chinese food recipes loofah

Chinese food recipes loofah

This vegetable is characterized by angular and hairy stems and evergreen leaves, scalloped and lobed. It blooms from late spring into summer and produces golden yellow flowers. Fruit resemble cucumbers or large courgettes and mature after about 4 months.

Cultivation tips

You may have a loofah mitt in your bathroom but have you ever thought of hosting this plant in your garden? This fast-growing vine is easy to grow as an annual.

The loofah is somewhat rustic (minimum 10 ° C) and needs sun. It prefers rich, well-drained soils. Under good conditions, each foot produces an average of 3-6 fruits.

This is a climbing plant with tendrils clinging to a support (guardian, pergola or merely roasting). Maintenance is limited to regular watering and pinching to promote branching stems.

For a harvest in the fall, do planting in April under shelter (between 18 and 24 ° C) or in the ground in mid-May, when all risk of frost has passed. It is advisable to soak the seeds 24 hours in warm water, but without scarifying.

Various uses

Several species of loofah (Loofah acutangula, or Loofah cylindrica Loofah aegyptiaca) are grown to produce vegetable sponges that are used like a loofah.

To make sponges, well ripe fruit is harvested when its skin turns brown and dries. It then detaches easily and reveals a white fibrous material being emptied of its black seeds by shaking.

When they are very young, the loofah fruit is eaten as a vegetable in China. The loofah seeds also produce an oil that is both edible and nourishing for the skin.

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