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15 Luffa Seeds Also Know As Loofah, Silk Squash, See Gwa, Chinese Okra
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15 seeds of Luffa Seeds
Also Known as : Luffa , loofah, silk squash, Chinese okra, sin qua, see gwa, luffa acutangula
Luffa is a climbing vine, requiring strong support. Easy to grow but requires a long growing season. It is cold sensitive. Set transplants in garden when danger of frost is past and soil is thoroughly warm. Plant in full sun around a trellis or along a fence 15″ - 20″ apart. A heavy feeder and likes to be well watered, mulch to conserve moisture.
Commonly use : Use as you would summer squash in stir-fry, soup or stew, alone or combine with other vegetables.
Asians remove the ridges but leave the green skin, they like the contrast between the crunchy green skin and the soft white flesh. Non-Asians prefer to remove both the ridges and the green skin.
Luffa are best eaten when small (less than 12 cm) and still green.
In Vietnam, the gourd is called "mướp hương" and is a common ingredient in soups and stir-fried dishes.
In Karnataka's Malenadu (Western Ghats) it is known as tuppadahirekayi, which literally translates as "buttersquash". It grows naturally in this region and is consumed when it is still tender and green. It is mostly used as a vegetable in curries, but also as a snack, bhajji, dipped in chickpea batter and deep fried. Once the fruit dries out, it is used as a natural scrubber and washing sponge.
In Andhrapradesh, it is called nethi beerakaya. It is used as a vegetable in a curry, chutney and stir fry.
In Kerala, it is called peechinga In Palakkad area it is particularly called poththanga and used in bath. It is used as a vegetable, cooked with dal or stir fried. Fully matured fruit is used as a natural scrub in rural Kerala. In some places like Wayanad, it grows as a creeper on fences.
In Maharashtra, India, dodka (ridge gourd luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans.
In China, Indonesia (where it is called gambas or oyong), the Philippines (where it is called patola) and Manipur, India, (where it is called sebot) the luffa is eaten as a green vegetable in various dishes. It is also known as "Chinese okra" in Canada. In Spanish, it is called an estropajo.
Luffa species are used as food plants by the larvae of some Lepidoptera species, including Hypercompe albicornis. In Myanmar, (where it is called tha-boot-thee probably derived from the word sebot in Manipur. When it is young used as food and when it is mature and dry, cleared of all seeds and used as sponge for cleaning purposes. It is also widely used in steaming glutinous rice instead of cloth.
Also Known as : Luffa , loofah, silk squash, Chinese okra, sin qua, see gwa, luffa acutangula
Luffa is a climbing vine, requiring strong support. Easy to grow but requires a long growing season. It is cold sensitive. Set transplants in garden when danger of frost is past and soil is thoroughly warm. Plant in full sun around a trellis or along a fence 15″ - 20″ apart. A heavy feeder and likes to be well watered, mulch to conserve moisture.
Commonly use : Use as you would summer squash in stir-fry, soup or stew, alone or combine with other vegetables.
Asians remove the ridges but leave the green skin, they like the contrast between the crunchy green skin and the soft white flesh. Non-Asians prefer to remove both the ridges and the green skin.
Luffa are best eaten when small (less than 12 cm) and still green.
In Vietnam, the gourd is called "mướp hương" and is a common ingredient in soups and stir-fried dishes.
In Karnataka's Malenadu (Western Ghats) it is known as tuppadahirekayi, which literally translates as "buttersquash". It grows naturally in this region and is consumed when it is still tender and green. It is mostly used as a vegetable in curries, but also as a snack, bhajji, dipped in chickpea batter and deep fried. Once the fruit dries out, it is used as a natural scrubber and washing sponge.
In Andhrapradesh, it is called nethi beerakaya. It is used as a vegetable in a curry, chutney and stir fry.
In Kerala, it is called peechinga In Palakkad area it is particularly called poththanga and used in bath. It is used as a vegetable, cooked with dal or stir fried. Fully matured fruit is used as a natural scrub in rural Kerala. In some places like Wayanad, it grows as a creeper on fences.
In Maharashtra, India, dodka (ridge gourd luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans.
In China, Indonesia (where it is called gambas or oyong), the Philippines (where it is called patola) and Manipur, India, (where it is called sebot) the luffa is eaten as a green vegetable in various dishes. It is also known as "Chinese okra" in Canada. In Spanish, it is called an estropajo.
Luffa species are used as food plants by the larvae of some Lepidoptera species, including Hypercompe albicornis. In Myanmar, (where it is called tha-boot-thee probably derived from the word sebot in Manipur. When it is young used as food and when it is mature and dry, cleared of all seeds and used as sponge for cleaning purposes. It is also widely used in steaming glutinous rice instead of cloth.
ID, East Java
