Indian Long Bitter Gourd Seeds – Green Bitter Melon (Momordica charantia), 70 Days

The Classic Indian Bitter Gourd — Prolific, Vigorous, and Deeply Flavorful

This popular Indian open-pollinated variety of Bitter Gourd (Momordica charantia) is one of the most widely grown in South Asian kitchens — celebrated for its profuse production of long, dark green fruits with characteristic toothed skin, measuring 9½ to 11½ inches in length and about ¼ lb each. Vigorous climbing vines thrive in warm, humid conditions and bear fruit abundantly for an extended season. Recommended as a health-supportive food by the American Diabetic Association.

Highlights

• Indian open-pollinated variety — non-GMO
• Long dark green fruits: 9½–11½" with medium-thick toothed skin
• Warm season annual; matures in approx. 70 days
• Excellent yields; vigorous in warm, humid climates
• Young leafy shoots are also edible
• Planting season: Spring/summer

In the Kitchen

Bitter Gourd’s distinctive assertive flavor is an acquired taste beloved across India, China, Vietnam, Thailand, and the Philippines. Prepare by removing seeds and balancing the bitterness with potatoes and yogurt — a classic Indian preparation. Outstanding in stir-fries with fermented black beans, stuffed with pork or seafood, simmered in soups, or juiced as a health tonic. Harvest immature for the mildest flavor.

Growing Guide

• Germination: Soak seeds in water for 24 hours; wrap in damp paper towel and keep warm until sprouts appear, then plant
• Soil: Fertile, well-drained; warm and sunny location
• Sow: After last frost when soil is warm; low temperatures inhibit or prevent germination
• Support: Train on a vertical trellis for better air circulation and easier harvest
• Pollination: Requires insect pollination — in low-pollinator environments, hand-pollinate by transferring pollen from male to female flowers (females have a swollen section at the base) during active daytime flowering
• Harvest: Pick immature for best flavor; fruits ripen and soften quickly