This gourd, when dried, is the source of the luffa or loofah sponge, but it is also commonly eaten as a vegetable in Asia. When skinned and stir-fried in oil with fresh ginger, it makes its own broth, for a delicious soup. It is also amazing when deep-fried with a tempura batter. This is one of my very favorite vegetables. The flavor is unique, and fabulous.