Scientific Name: Luffa acutangula
Country of Origin: India
While the word luffa (or loofah) may evoke images of a bath sponge, the edible variety is actually a member of the cucumber family and is cultivated and eaten as a vegetable. Luffa must be harvested young in order to be edible; as it ages, it becomes fibrous, at which point it becomes the source of the loofah sponge. Edible luffa is most popular in China and Vietnam, where it is commonly added to stir-fries and soups.
Stir-Fried Luffa with Eggs