In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species Luffa aegyptiaca and Luffa acutangula. It is cultivated and eaten as a vegetable, but must be harvested at a young stage of development to be edible. The vegetable is popular in India, China and Vietnam.

Luffa sponges don’t come from the ocean. And they’re not from manmade materials. Rough-textured exfoliators originate from luffa: dried fiber from the vegetable of the same name. Luffa or loofah (botanically Luffa aegyptiaca) is a vine-grown member of the pumpkin, squash and gourd family, Cucurbitaceae. Centuries ago, the luffa plant was brought to this country by European settlers. They planned to domesticate it in the New World. Though a few varieties are edible, most were cultivated for their utilitarian value.

Not a typical garden vegetable, luffa grows slowly and matures well into autumn. It prefers plenty of sunshine, hot summer temperatures, adequate water and well drained soil. In the right conditions, luffa vines grow vigorously, sometimes as long as 30 feet. When provided an overhead trellis, the vines’ tendrils twine and wind up and across overhead supports. They can even create a natural shade canopy.