Luffa Squash or Dishcloth Gourd - Ferme de Sainte Marthe Seeds

'Luffa' or 'Loofah' Squash, sometimes called Sponge or Dishcloth gourd, is a bitter variety that is mainly grown to make natural sponges. Native to South-East Asia or Africa, this tropical variety particularly likes heat and sunny locations. The climbing vines produce large yellow flowers and courgette-like fruits that measure 25 to 55 cm in length. Each plant yields about 3 to 6 fruits. To make sponges, the fruits needs to be dried for as long as possible, until October at least. If the weather conditions are unfavourable, the gourds can be dried indoors in a dry and well-ventilated place. They are then peeled, ridden of their seeds and cut to size. Sow in April and harvest from October to November.

Orange, green, red, yellow, black or blue; smooth, ribbed, bumpy, hard-skinned, soft-skinned... Summer and winter squash comes in an astonishing array of shapes, colours and sizes due to their ability to hybridise easily. Winter squash refers to all pumpkins and squashes with tough skin and delicately sweet flesh. Summer squash, including courgettes (or zucchini), are different varieties that are harvested young, whilst the skin and seeds are still tender.

Both summer and winter squash are native to America and belong to the large Cucurbitaceae or gourd family (also known as cucurbits). They were introduced in Europe during the 16th century. The plants are generally annual vines that use tendrils for support. They are monoecious, meaning that both male and female flowers are produced on the same plant. Female flowers are easily identified by an inferior ovary located at the base of the flower, which will become a fruit when pollinated. The edible male squash blossoms are often harvested after pollination then fried or stuffed. The female flowers are edible too, however picking them will of course result in fewer fruits. Squash is a very versatile vegetable that is delicious roasted, in gratin or blended into delicious soups. Courgette is a staple ingredient in ratatouille, couscous and many other popular Mediterranean dishes. Both courgette and squash are low in calories and high in minerals and vitamins, especially provitamin A and vitamin B.

Harvesting: Squashes should preferably be harvested at full maturity, unless they are liable to rot when left on the plant. If this is the case, they can be brought indoors to finish their maturation. Courgettes are harvested whilst they are still young and tender. Handle summer and winter squash with care to avoid damaging the skin.

Storage: Courgettes do not store well because of their fine skin. It is possible to freeze them in slices for later use. Thick-skinned winter squashes will keep for several months and can be eaten all winter long. Unlike other fruits and vegetables, they store better in a warm, dry place. No need to store them in the dark: they are great to decorate the house during the colder months!

Good to know: Placing the squash fruits on top of a slate or roof tile will keep them from being in direct contact with the ground. This prevents them from rotting due to excessive humidity. Squash and courgette plants favour moist soil and benefit from mulching, especially during the hotter summer months. Both are very prone to powdery mildew (a fungal disease that causes a white down to form on the surface of the leaves). When watering, try to avoid getting water on the leaves or flowers. Grow your squash plants alongside alliums such as chives, onions or shallots or members of the Fabaceae family (formerly legumes) such as beans or peas. Avoid growing them next to cucumber plants.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.