[3] The fruit, approximately 30 cm (12 in) long and maturing to brown, resembles a cucumber[3] in shape and size.

In the European botanical literature, the plant was first described by Johann Veslingius in 1638, who named it "Egyptian cucumber".

The young shoots, flowers and leaves can be cooked, and the mature seeds can be roasted for consumption.

Roman mosiacs featuring Luffa aegyptiaca fruits have been discovered in churches and synagogues throughout Israel and the occupied territories.

Research from North Carolina suggests that commercial production of luffa in the United States could be economically viable.