Loofah, edible and functional (4)

　　Steamed loofah with chicken. [Photo provided to China Daily]

Tiny elongated fruits appear soon after and if you want a healthy harvest, you must pinch off the smaller fruits.

Loofah likes water, and regular dousing is a must. The fruits are ready for eating when they are about 20-30 centimeters long.

You can also keep a few on the vine to mature further. By autumn, they should be brown and dry. Cut off the top and tail and simply shake out the black seeds for next year's crop.

Whack the gourd against a hard surface to shed the dried skin and pieces of loose fiber. What's left is nature's gift. You can cut the sections to suit your own use in the kitchen or bathroom.

Loofah dries hard but softens with water. If you have the space, try planting this beautiful summer vegetable. It will reward your efforts with an edible and functional bounty.