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80-90 days to maturity. Luffa acutangula ’Buab Liam’. Buab Liam Gourd Seeds. Non-GMO, warm-season, annual, hybrid. This highly productive and vigorous hybrid has fruit that matures 40 days after the flower sets. The green, edible fruit is tender and flavorful and grows up to 17 inches in length, 2 inches in diameter, and weighs 0.5 pound. Try growing it in a deep container or over an arched trellis for a gorgeous spectacle. The fruit can also develop into a fibrous structure used as a loofa or sponge. Approx. 140 seeds / oz.
Other Common Names: Luffa plant, Chinese okra, si gua, silk gourd, lin jiao si gua, edible luffa, you lin si gua, sze kwa, see kwa, hechima, or luffa gourd.
How to Grow Buab Liam Gourd
Increase the germination rate by soaking the seeds for one night and day in warm water; then, put them in a closed container with a wet paper towel in a dark room. In northern climates, this plant does best when grown in a greenhouse with heat.
Hill planting: Form the soil into a 1-foot diameter mound 3-4 feet tall. Space the mounds 4-6 feet apart; in each mound: sow 1 or 2 seeds. Row planting: See the spacing suggestions in the attributes tab above.
Buab Liam Luffa Gourd should be grown next to a structure to climb up; this provides air circulation which discourages diseases and promotes uniform fruits. Cut back the branches during the season to have a single vertical vine. Hand pollination helps encourage all the flowers to fruit. In conditions with a long growing season, give the plant additional time to establish before fruiting by removing the first one or two blooms.
Harvesting Buab Liam Gourd
For eating, harvest the gourds when they are firm, uniformly green, and 4-6 inches long. For a shower loofa harvest, leave the gourds on the plant until they are brown and dry. Break open the skin and shake out the seeds.
The young edible gourds do not store well for long periods of time. Buab Liam gourds are eaten like okra or summer squash; one can also slice and dry the young fruits for winter use.
Tips From Our Gardeners
“Try them grated, lightly cooked, and folded into an omlette with crab meat. Scrumptious!”
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