1. Choose the right variety
Each luffa variety has a different yield. Traditional varieties often produce fewer fruits even with proper care. Modern, high-yield varieties are recommended.

2. Fertilize properly
Fertilization is crucial. Improper timing or dosage can cause poor fruiting.
When planting, dig a small hole, add chicken manure, bean residue, or pig manure, and cover it with about 5 cm of soil before planting the seedlings or seeds.
This helps the roots absorb nutrients safely without being burned.

Before flowering, spray a potassium dihydrogen phosphate + boron solution diluted with water once every 7 days (3 times total). This improves fruit quality and yield.

Once the plant starts flowering and fruiting, apply diluted organic or mixed fertilizer about 20 cm from the base. Stop using nitrogen fertilizer about 7–10 days before harvest to avoid chemical residues in the fruit.

3. Prune properly
Luffa, gourd, and squash plants grow many side branches. Cut off the small lateral branches within the first 50 cm from the base to help the upper parts grow stronger.
When the main vine reaches 2–3 meters above the trellis, pinch the tip. This stimulates the plant to produce more side branches and thus more flowers and fruits.

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Cooking Tips: How to Keep Stir-Fried Luffa Green and Delicious

Ingredients:

• 2 luffa gourds

• Salt

• White vinegar

Instructions:

1. Peel and slice the luffa.

2. Soak the slices in salt water for 5 minutes — this step prevents the luffa from turning dark when cooked.

3. Heat oil in a pan, sauté minced shallots, then add the luffa and stir-fry quickly. Add salt and a splash of vinegar to help the luffa stay green and flavorful.

4. Garnish with chopped scallions before serving.

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Stir-Fried Luffa with Bean Sprouts

A light, refreshing vegetarian dish perfect for hot weather.

Ingredients:

• 1 small luffa

• 300g bean sprouts

• Oil, salt, soy sauce, minced shallots

Instructions:

1. Peel and slice the luffa. Rinse the bean sprouts.

2. Heat oil in a pan, add shallots, then stir-fry the bean sprouts for 1 minute.

3. Add the luffa and continue stir-frying for 2–3 minutes.

4. Cook over high heat to keep the vegetables crisp and prevent excess water.

5. Serve hot — simple, tasty, and nutritious.