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Egyptian luffa with nearly mature fruit
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Subfamily: Cucurbitoideae
Tribe: Benincaseae
Subtribe: Luffinae
Genus: Luffa

Luffa, Vietnamese luffa, Vietnamese gourd, or Chinese okra are a genus of tropical and subtropical vines classified in the cucumber (Cucurbitaceae) family.

In everyday non-technical usage the name, also spelled loofah, usually refers to the fruit of the two species Luffa aegyptiaca and Luffa acutangula. The fruit of these species is cultivated and eaten as a vegetable. The fruit must be harvested at a young stage of development to be edible. The vegetable is popular in China and Vietnam.[2] When the fruit is fully ripened it is very fibrous. The fully developed fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens. Luffa are not frost-hardy, and require 150 to 200 warm days to mature.

The name luffa was borrowed by European botanists in the 18th century from the Egyptian Arabic name لوف lūf.[1]



The fruit section of L. aegyptiaca may be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem or fibers. Marketed as luffa or loofah, the sponge is used as a body scrub.

In Paraguay, panels are made out of luffa combined with other vegetable matter and recycled plastic. These can be used to create furniture and construct houses.[3]


Beerakaya pulusu curry ingredients

Luffa are best eaten when small (less than 12 cm) and still green.

In Vietnam, the Vietnamese 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 adavi beera which means wild ridge gourd. It is used as a vegetable for curry or stir fried.

In Kerala, it is called peechinga. 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 Northern India as well as Pakistan, turai (thoo-raee) is the common name for luffa. In Eastern India, It is also known as "jhinga" or "nenua". In Nepal it is called "ghiraunla". In Tamil Nadu it is called "peerkangai".

In China, Indonesia (where it is called gambas), 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 သပြတ္သီး)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.


Its juice is used as a natural remedy for jaundice.[citation needed] The juice is obtained by pounding the bitter luffa and squeezing it through a cloth. Bitter luffa seeds and dry crusts are also available and can be used for the same purpose.


See also[edit]


  1. ^ a b The plant genus name "Luffa" was introduced to Western botany nomenclature by the botanist Tournefort in 1706. In establishing the Luffa genus, Tournefort identified just one member species and called it "Luffa Arabum". His 1706 article includes detailed drawings of this species (which is now called Luffa aegyptiaca) – Ref. The species is native to tropical Asia but has been under cultivation in Egypt since late medieval times. The botanist Forskal visited Egypt in the early 1760s and noted that it was called لوف lūf in Arabic – Ref. In the 18th century the botanist Linnaeus adopted the name luffa for L. aegyptiaca and assigned this luffa to the Momordica genus, and did not use a separate Luffa genus. More refs on Luffa in 18th century botany nomenclature: "A commentary on Loureiro's "Flora Cochinchinensis" ", by E.D. Merrill, year 1935, in Transactions of American Philosophical Society volume 24 part 2, page 377-378. Luffa @ ATILF and "Suite de l'Etablissement de Quelques Nouveaux Genres de Plantes", by J.P. de Tournefort (1706) in Mémoires de l'Academe Royale des Sciences année 1706. The earliest known record of name "Luffa" in English is in 1768 from the botanist Philip Miller, who ascribes the genus name to Tournefort, and uses Tournefort's species name "Luffa Arabum", and says "Egyptian cucumber" is a name used in English - Ref.
  2. ^ "Luffa aegyptiaca". Retrieved September 15, 2013. 
  3. ^; Recyclable homes, Rolex Awards 2008

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