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.
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!
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.
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.)
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!