Loofah plants produce vines up to 20 feet in length covered with large yellow blossoms. The fruits that follow blossoming contain a fibrous netting inside. Once dried, the sponge-like core is used for bathing, washing dishes and scrubbing pots. Immature loofah fruit, 4 to 6 inches long, are edible. These tender little gourds are cooked up like summer squash or sliced raw like a cucumber. Loofah plants are warm-season vegetables sensitive to frost. The ideal growing temperatures are 65 to 95 degrees F.
Remove the grass, weeds and debris in a site with lots of sunlight. Loosen the soil with a shovel to a depth of 6 to 8 inches. Break up large dirt clods and remove any buried debris.
Spread a 1-inch layer of sand on top of the soil and a 2-inch layer of well-rotted manure. Mix these soil amendments in at a depth of 4 to 6 inches. This improves the drainage and organic materials of the soil. Rake the planting area level and smooth.
Create a 1/2-inch deep trench with the side of your garden hoe. Place the loofah seeds in the trench every 6 to 12 inches. Cover the seeds with soil and gently firm the soil over the seeds. Space your rows 4 to 6 feet apart.
Cover the planting area with 1/2 inch of peat moss mulch. Mulching keeps the soil warm and prevents soil moisture loss. Water the planting area until the zone where the seeds are planted is wet.
Hammer 6-foot wooden stakes into the soil beside the row every 3 to 4 feet. Tie twine at the top of the stakes and 6 inches from the bottom. Tie another piece of twine to the top string and to the bottom string. Create a vertical string support every 6 to 12 inches. Once the loofah seeds grow, train the vines up these supports.