Instructions: Young fruits can be picked when under 6 or 7 inches long, before they become stringy, and cooked like okra or summer squash. They can also be sliced and used in salads instead of cucumbers.

To prepare stuffed luffas, cut lengthwise, scoop out a cavity and fill with a mixture of cooked rice, onions, carrots, sesame seeds, thyme and sweet marjoram which has been ligtly sauteed. Bake for 30 to 40 minutes at 350F.

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