Luffa gourd is about as classic in the Chinese garden as zucchini is in the North American garden. Like zucchini, you should stay on top of harvesting, as luffas grow prolifically and taste best when young. This beautiful vegetable can be used in a similar way as well.
Notice the ridges along the luffa. These ridges can be tough, so simply pare the ridges off with a vegetable peeler. You'll be left with a striped tender summer squash ready for any recipe!
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I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.