Luffa flowers are edible.

Luffa flower, Cucurbitaceae, is an annual trailing herb. The stem is slender, the leaves are palm-shaped and deeply divided, large and pointed at the end, with serrations and petioles. In summer, several flowers emerge from the flower stems in the axils of the leaves. They bloom in the morning and wilt in the evening. They bloom in stages. The corolla is a pot-shaped corolla with five deep lobes. The petals are veined. The stamens are monoecious. After the flowers bloom, they become slender gourds. When young, Available for food.

How to eat loofah flowers

1. Soak the loofah flowers in water and drink them

Luffa flowers can be soaked in water and drank. First wash the loofah flowers and put them into a porcelain cup. Pour in boiling water, cover and soak for 10 minutes, add honey to dissolve, then drink while hot.

2. Frying

After washing the loofah flowers, coat them with flour, so that the fried dish will appear fuller. Note that it must be at low temperature and low heat, otherwise the loofah flowers will It will be fried.

3. Stir-fry

Wash the loofah flowers and boil them in water for about half a minute. Drain the fungus as well, take them out and let them cool for later use. Add the chopped green onion to the pot and stir-fry until fragrant. Add the fungus and loofah flowers and stir-fry. Stir-fry for half a minute. Add a little salt. Stir-fry for about 4 minutes. Add a little chicken essence and serve.