The Loofah Soap Experiment: The Final Update (and finished product!)

Rosemary herb loofah soapNearly a year ago, I embarked on a gardening and soaping adventure that I called, “The Loofah Soap Experiment.” My plan was to grow a loofah plant from seed, nurture it throughout the summer and harvest tons of loofah to use in soapy projects.

By the end of September, I had ten large loofah on the vine. I just had to wait for them to dry out so I could harvest them. I checked them every day and by the end of October, I was able to harvest two. Then winter arrived in early November and rest froze on the vine. Such is the nature of gardening in Ohio.

With my two survivors, I decided to make rustic gardener soaps scented with rosemary essential oil that would scrub away the most stubborn dirt while leaving hands feeling smooth and soft.

To achieve the rustic look, I used recycled containers. For the first soap, I used a half and half container and left the batch uncolored.

Rosemary herb gardener's soapFor the second batch, I used a Pringles can and colored the batch a nice shade of green. To prep the can so it wouldn’t leak, I stretched several layers of plastic wrap over the opening of the can, replaced the plastic lid, and sealed the lid with tape. Then I flipped the can over and cut the bottom off to make a new opening. I kept the loofah a little bit longer than the can thinking I could use it as a handle to help pull the soap out of the can.

Making loofah soapI quickly learned that trying to push or pull the soap out of the can was difficult. Luckily, Pringles cans are made of cardboard and I was able to peel it away from the soap instead. The freezer paper I used as a liner protected the soap from tearing when I pulled the cardboard away.

Unmolding loofah soapTo slice both soaps, I used a serrated knife and cut with a back and forth sawing motion instead of cutting straight through to minimize drag marks.

I love the rustic look of both soaps but, even more, I love that they smell like a walk in an herb garden on a warm summer day. Rosemary is considered to have antimicrobial properties so these are perfect to use after a day of digging in the dirt. Both will be available in the coming weeks in the Emmet Street Creations Etsy store.

The Loofah Soap Experiment: Update #6

The loofah experiment: Update 5

I successfully picked, peeled, washed and dried two loofah before the snow started to fall here in Ohio. Sadly, the rest of the loofah didn’t dry out before the temperatures plummeted.

Soon, I’ll unveil the soap that I made with the loofah I was able to harvest. In the meantime, I thought I’d share this video to show what a loofah being peeled looks and sounds like. I’m thinking about using this as an audition piece for a sound effects technician on “The Walking Dead.”

 

The Loofah Soap Experiment: Update #4

My loofah plant is exceeding all of my expectations for what a plant grown in a shady Ohio yard can achieve. It is the largest plant I have ever grown from seed. I garden for the simple joy of watching plants grow and this plant has been thrilling to watch as it takes over my fire pit, kindling pile and everything else that gets in its way.

Loofah plant

When I planted the seeds earlier this year, I hoped for at least one loofah that would be big enough to dry and use in a soapy creation. At last count, I have nine loofah and the largest currently measures 18 inches!

Loofah

The fruit of the loofah is edible when it is young and tender, before it has developed the exfoliating fibers most people are familiar with. It is similar in texture and taste to zucchini and can be used in any recipe that calls for zucchini. If Bubba had been a loofah farmer instead of a shrimper, he would have said, “You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh, loofah-kabobs, loofah creole, loofah gumbo.” You get the idea. (And, I may have seen a certain movie a few too many times.)

Bubba may have found a million different ways to prepare loofah but when it comes to home-grown veggies, I prefer a simple preparation with very few ingredients. I want to experience the flavor and character of the vegetables that I grow. When I cook zucchini, I sauté it with olive oil and a pinch of garlic and then season it with salt and pepper.  That preparation seemed like the easiest choice for my first foray into eating loofah.  The first chance I had, I picked a tiny baby loofah, cut it up into chunks and sautéed it just like I would a zucchini.

Tiny loofah

Four ingredients turned this tiny little vegetable into a tasty appetizer. (And I had fun stomping around the house and pretending I was a giant eating a full sized zucchini that I cut with my giant knife and served on my giant plate. I have an active imagination. Don’t judge.)

Loofah

 

My only regret is that I didn’t pick more so that I could try other recipes like this Thai stir fry called Buab Pud Kai.

Have you seen loofah sold in markets where you live? Have you tried it in a recipe? Tell me all about it in the comments and share your recipes!

 

The Loofah Soap Experiment: Update #3

For most of the summer, I’ve been convinced that my loofah plant would never bear fruit. It has been an unusually cool summer and loofah plants need heat. The vines are huge and getting bigger very day. Neighbors, don’t let your cats out. Loofah hungry!

Loofah plant

The plant has been blooming for the last month, but no loofah.

Loofah flower

Then, we had rain and several sunny days in a row and suddenly, loofah!

Loofah

At last count, I have five little loofah growing and dozens of flower buds. If the weather would just warm up, I think I might get at least one loofah that is large enough to dry and work with before the snow starts to fly. I might even get brave and pick a few small ones to eat.

Did you miss the first few installments of the loofah saga? Catch up with them here and here.