Tips for Growing Luffa Gourds

The smaller one is 10 inches long.

Recently, a friend told me that she had picked up a packet of luffa seeds to grow this summer.  After having spent last summer struggling with my own luffa plants, I decided to do some more investigating about their cultivation.

Here is what I learned:

Luffas are in the same genus as squashes, namely, Curcurbita which also includes cucumbers and melons.

Luffas require a very long growing season.  Some sources cite as much as 150 to 200 days for some varieties. However, there are some that are ready in as little as 120 days under optimal growing conditions.

Luffas are edible as any other squash would be up until they get to be about 8 or 9 inches long.  Cook and eat as you would zucchini.

Luffas are vigorous growers and will climb just about any support.

Female Luffa Flower

While all of that is very interesting, here is what I learned last year on my own:
 
Luffas are divas.  If the conditions are not just exactly right, then they won't germinate, grow, flower, produce fruit or anything.  The seeds I planted last year in early May that finally lead to the flowers and fruits you see on this page took about six weeks to germinate and begin to grow.  I despaired of ever having any vines, much less flowers and fruits.

The soil temperature must be 70 F or greater or they just don't do a thing other than pump out stem and leaves.  It was nearly August before I had a viable female flower.  Yes, like other members of this family, the pollen is produced by one flower type and the ovary by the other.

Male luffa flowers on top, Tennessee Spinner gourds underneath.

The vines will be SWARMING with insects.  Mostly small, red ants who, it turns out, do most of the pollinating.  But mason bees, paper wasps, yellow jackets, honey bees, bumble bees and just about every kind of fly will be all over the flowers or, at least, where the flowers ought to be.  The ants are attracted to a sticky sap that oozes from the base of the leaf petioles.  The wasps are particularly attracted to the very young fruits.  No clue why that is so. Just be careful if you decide to examine your luffas on a sunny, summer afternoon.

Once your vine finally begins to set fruit, you will see numerous flowers and fruits pretty much all at once.  With any luck, you will have at least 50 days left in your growing season for the fruits to mature before frost kills the vines.

Luffas smell.  Some don't mind the smell, but I find it off-putting.  It will get on your hands like tomato vine smell does. Fortunately, it washes off a lot easier.

Luffas are indeed vigorous growers.  Given the chance, they will climb just about any suitable surface and BLOT OUT THE SUN.

After the first killing frost, pick all the gourds on the vines, except the most recent, and take them inside to dry.  In my case, about half of what I harvested was actually ready to be made into sponges.

The gourds are ready when the skin has dried and darkened and the gourds are very lightweight for their size. If you shake the gourds, you should hear the seeds rattling inside. Mine took about four weeks in the dry, forced-air heat of my laundry room to dry out. 

It's a fairly straighforward process to remove the husk and rinse the sponge until the water runs clear.  It is somewhat less simple to remove the numerous seeds inside the gourd.  I got out what I could by firmly smacking the gourd on the inside of a 5-gallon bucket.  There are still lots of seeds in my sponges and they don't seem to hurt anything.

In order to save yourself a lot of tense waiting and potential heartache, I recommend the following:

1. Do not grow luffas unless you have at least 120 days of growing season.  That's 120 days between last average frost in the spring and the first average frost in the fall.  My zone 5b garden in central Nebraska barely meets those requirements.
2. Before sowing the seeds, soak them in water for 24 hours to help soften the seed coat.  Then, nick the seed coat with a pen knife before planting to help the seeds germinate.  This is something I did not do last year because I did not do my homework first.
3. Make sure the soil is warm enough before you plant.  You may want to mulch the soil to help keep the heat in.  I am going to try starting some of the seeds indoors on a heat mat before transplanting outside.  You never know.
4. Provide a suitable support.  The gourds are big and heavy.  Although I did not have any problems with the vines being too weak to support the weight of the gourds, I could see it becoming a problem with an especially large fruit.  You may need to support the fruit with an old nylon stocking or a mesh bag (like those the Cuties come in).
5. Sit back and let nature take its course.  I tried sweet talking the flowers. I tried hand pollinating the flowers. I tried pleading with and standing watch over my flowers.  The silly vine will make fruit when it's darn good and ready and there really isn't anything to be done to hurry the process along as near as I can tell.

All in all, I really did enjoy growing my luffas last year.  So much so that I'm going to try again this year.  The vines are beautiful, the flowers are lovely and as a pollinator attractor, I'm not sure it can be beat.  So sit back and enjoy the vines.

Oh, and grow some birdhouse gourds, too.  Much, much easier. Trust me.

Coming out of Hibernation

Wow.  Winter has been brutal this year.  The storms have been vicious in these parts.

This morning as I got out of my car in the parking lot at work, I saw two big, fat robins bouncing around in the dormant grass.  It was a refreshing sight.  Winter winds have been whipping and screaming around my little haven for a couple months now.  I’ve spent a good portion of those dark, winter evenings surfing gardening blogs, enjoying the offerings on Netflix, crocheting a ton of baby things for my Etsy page Curiosity's Piqued and making lots of cool costume stuff for Tadasana Tribal also on Etsy.  It’s been a productive winter.  I can say with all frankness and sincerity that I’ve had just about enough of that.  It’s time for spring to get here.

It hasn’t been easy, but I’ve managed to distract myself from the biting cold and drifting snow with seed catalogs and planning my garden, like any normal gardener would do. A few weeks ago I set up my seed-starting light rack and now there are dozens of little seedlings emerging from their little pots or peat pellets and stretching towards the light.  It’s a very restorative sight for me.

So far the emergent seedlings have been tomatoes, peppers and some flowers I’m toying with this year.  I’m also trying out some herbs like spearmint and chamomile for the first time from seed. I admit it.  I probably got a little carried away.  Maybe more than a little.

I really can’t help myself.

There are four kinds of tomatoes:  Roma, Beefsteaks (leftover from last year), Rutgers (a new variety for me) and Super Sweet 100 cherry tomatoes (also leftover from last year’s seeds).  They’ve all germinated nicely and little bitty, leggy seedlings have emerged.  Maybe I should up the wattage on my lights.  Mmmmm...cherry tomatoes!  I can't wait for them!  I started several plants so we'll have plenty to dry for next winter.

 

The peppers include: Jalapeno, Sonoma Sunset Sweet, California Wonder and something called Chili New Mexico.  We’re going to have peppers coming out our ears if we’re lucky.  It’s a salsa-making year, so I hope so.

There are also numerous flowers: Pinks, moonflower, 4 kinds of marigolds, corn poppies…and many others that I would have to get up and find my notebook to remember.  I write it all down, of course.  I’m turning 50 at the end of the month and I trust very little to my memory anymore.

Of course, there will be more soon.  I’m planning to start all my squashes and gourds inside in the little newspaper pots I’m trying out.  I'm hoping for better germination of the gourds.  And I have plans in the works for those squash plants and my nemesis, the squash vine borer.  A POX ON THE MOTH!

 

Good Friday is coming up so that will be potato planting day. After the smashing success last year growing potatoes in containers, I’m ramping that up from last year’s 4 little pots to 6 big plastic totes and 3 different varieties:  Yukon gold, Kennebec and a red that I've forgotten the name of.  They say the Yukon Gold doesn't keep very well, but we had the last of ours at Christmas and that's pretty darn good to me.  I’ve also got three kinds of onions in the standard red, yellow and white varieties and plenty of each of them.  I discovered last fall that drying and storing onions is an imprecise art form.  I hope to improve this fall.

I have plans to try many, many new things this year.  I finally got myself a pressure canner this winter and I'm anxious to give it a try canning some of those things I've never been able to can before.  A whole new world of canning awaits me!  Also,  I splurged on a Victorio food strainer and sauce maker  on the recommendation of another blog and I wish I could remember which blog it was.  That food mill looks like a dream come true for sauce and salsa making.  I also got the 4-piece accessory set to use for things other than sauce.  I expect this single purchase to take much of the tedium out of canning season.

But the very best thing for this season?  That's the subject of an entire blog all on its own, I think. 

It feels like there should be pictures of all this stuff, but I don't have them ready.  I hope to have some pictorials of all these goings on in the coming weeks.  It’s going to be a busy spring and summer...aaand fall at Almost An Acreage.  I can hardly wait.

Self-Discovery #9,761--I Am Solar Powered

It dawned on me, literally at dawn this morning.

I was driving down the highway looking yet another workday right in the eye.  I came up over a hill and there it was.

The sun.

It was just about all the way up past the horizon and looked enormous against the skyline of the city I was approaching.  It hung there in the sky all huge and golden and shining brilliantly with the promise of a brand new day.

It was stunning.  It was uplifting.  It was energizing!

At that moment, I realized that in spite of my fondness for chicken salad sandwiches, my coveting of chocolate and tomatoes, and my zeal for bacon, I am actually solar powered.  Seeing the sun and feeling (ok, I imagined I was feeling it) the sun on my face unleashed a powerful urge in me to live my life to the fullest possible extent.  Or maybe it was a sunlight-induced endorphin rush.

Solar powered.  Who'da thunk it?