vining okra

minirose1(z6 AR)September 25, 2010

Hi,

A neighbor just gave us some vining okra or luffa acutangula. I was wondering if anyone here grows it and especially how do you fix it to eat. It's a very interesting looking vegetable and I'm aware that it is not a variety of okra but is in fact a variety of luffa sponge. All I've heard about it stir-frying it, so will probably try that. Any suggestions will be appreciated.

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farmerdilla

Just google Luffah recipe and you will get quite a few. Most of them Asian dishes. Luffa acutangular (ridge gourd) seems to be more popular than Luffa cylindrica (Dishrag gourd) altho in the old days in the confederate states L. cylindrica was a popular okra substitute. Primarily boiled with southern peas and tomatoes.

    Bookmark   September 25, 2010 at 3:55PM
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DrHorticulture_(Z3 Central Saskatchewan)

My mom cooks it in lentil soup with tomatoes and generous amounts of lemon juice to counter the slight bitterness of luffa. Lime juice would work too. I imagine you could also sub it for zucchini in ratatouille, finished in the oven with some grated swiss cheese on top...

    Bookmark   September 25, 2010 at 5:05PM
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chaman(z7MD)

It will taste real good by sauteing (cut in 1 inch cubes) in olive oil. Spice it with salt ,pepper ,Turmeric, cumin and coriander ( all in powder form).Add all these powders while it is cooking.
It can be cooked by adding to it green cow peas or asparagus beans cut into 1/4 inch pcs.
This vegetable is known as Turiyan in Gujarat state of India.

    Bookmark   September 25, 2010 at 7:18PM
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merrybookwyrm

Would it make luffahs / turiyans inside in bright lights? Just for winter growing...

    Bookmark   September 27, 2010 at 7:20AM
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bluebirdie(Z8 SF E Bay)

I usually peel off the skin, chop it into large cubes, and stir fry with olive oil and garlic.

    Bookmark   September 27, 2010 at 12:58PM
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helwhhle(6)

I grow luffa gourd every year for cooking and sponges.

For cooking, pick them when they are young about 12"-15", soft outside. I had the same way cooking as bluebirdie.

For sponges, I wait until the first frost kill the vine and dry the long gourd until the outside black, you can hear the seed inside. Spongy is good for bath and kitchen use.

Wendy

    Bookmark   September 29, 2010 at 11:10AM
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