Bitter Melon Seeds – Long Japanese Bitter Gourd (Karalla)

The Prized Tropical Gourd of Asian & Caribbean Cuisine

Bitter Melon — known as karalla, bitter gourd, or balsam pear — is one of the most distinctive and health-celebrated vegetables in Asian and Caribbean cooking. This Japanese long variety features heavily warted, vivid green skin and produces its best flavor when harvested young, at a crisp 10–13 inches. Vigorous climbing vines reach up to 12 feet, bearing cheerful yellow flowers before delivering their signature fruit. An open-pollinated variety grown and prized for generations.

Why Grow Bitter Melon

• Open-pollinated, non-GMO Japanese long variety
• Best harvested young at 10–13" for peak flavor and tenderness
• Climbing vine to 12 feet with ornamental yellow flowers
• Warm season annual — matures in approx. 60–70 days
• Recommended by the American Diabetic Association for blood sugar support

In the Kitchen

Bitter Melon's assertive flavor is balanced beautifully with potatoes, yogurt, and bold spices. Remove the seeds and white flesh before cooking, then use it in stir-fries, stuffed dishes, and soups — a staple technique in Indian, Chinese, Filipino, and Caribbean kitchens. Young shoots and leaves can also be boiled and eaten as greens. The shorter Indian type (4–8") is harvested firm and before full ripeness, as overmaturation happens quickly.

Growing Guide

• Season: Late spring to early summer after last frost
• Climate: Warm season annual; prefers warm temperatures and some humidity
• Soil: Well-drained; pre-sprouting indoors recommended for better germination
• Support: Train vine to climb a trellis for good air circulation and easier harvest
• Note: Low soil temperatures reduce germination — wait until soil is warm
• Harvest: Pick at 10–13" while skin is firm and deeply green