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Published 2007
This is the gourd, Luffa cylindrica, that turns into a loofah in its maturity. While it’s still in its youth, it makes a delectable vegetable with the same properties as its cousin the ridge gourd (see above)—good texture and an ability to absorb surrounding flavors. Parsi cooks use both types of turia interchangeably.
© 2007 All rights reserved. Published by University of California Press.