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Bitter Gourd SEED - Long ,Bitter Melon
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This Japanese variety of the Oriental bitter gourd has a heavily warted, green skin and produces the best flavor when harvested young, at 10-13 inches. Its crisp and tender fruits are the result of being open-pollinated.The climbing vine can reach 12' and has yellow flowers. Bitter gourd prefers a warm climate and some humidity. Bitter gourd is also called bitter melon, karalla and balsam pear.
Warm season annual
Maturity: Approx. 60-70 days
Planting season: Late spring to early summer.
Cultivation: Sow seeds in well-drained soil after last frost for better germination. Consider pre-sprouting indoors and keep soil moist. Train to climb for air circulation and easier harvest. Low soil temperatures may reduce germination.
Harvesting India Bitter Gourd
Harvest this particular type when it reaches a length of 4 to 8 inches. Ensure that the bitter gourds are picked while still firm and before they fully ripen on the plant. Overmaturation occurs rapidly once the gourds begin to ripen.
Culinary Tips
This type of gourd can be cooked by removing seeds and white flesh. It is commonly used in Asian cuisine, often paired with potatoes and yogurt to balance its bitterness. Young shoots and leaves should be boiled before cooking. It can also be served in soups, stuffed dishes, and stir-fries. Recommended by the American Diabetic Association.
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