Loofah: Cleans Good, Tastes Great!

I used to buy these crazy looking squashes in Asian markets decades ago, long before I knew what they were. They’re long, deep green, with ridges all around the outside, and kind of spongy inside, so they sop up sauces readily and have a pleasant springy texture. I later realized these loofah squashes are the fresh versions of the loofah sponges used for bathing, and now for dishwashing and vegetable scrubbing.

Also known as luffa or luffah, the loofah is ecologically greener than natural sponges, which are harvested from the ocean and in some places, running scarce. They’re also more sustainable than cellulose sponges, which are manufactured from wood. I’ve seen loofah kitchen sponges in colorful shapes (red chile peppers, from Loofah-Art), and in natural straw color. They’re easy to grow, too, and some backyard gardeners split their loofah harvests between edible veggies and drying as sponges.

Cook up *Stir-Fried Luffah with Diced Shrimp and Garlic* and read details about loofah at Global Gourmet’s page on *Luffah Squash*.