Scientific Name: Momordica charantia

Other Common Names: 

Bitter melon is also sometimes known by the names bitter gourd, bitter squash, balsam-pear, goya, karalla & karela.

Origin: 

Bitter melon originates in India and was introduced into China in the 14th century.

Culinary Uses:

Bitter melon is best cooked and ideal for adding to stir fries, soups, pickles and chutneys.  The skin is edible and doesn't need to be removed but the seeds and pith around them should be discarded.  If left to fully ripen, the pith around the seeds turns bright red and is quite sweet and able to be eaten raw.  This is a good, alternative way for those who can't stand the bitterness of bitter melon to still enjoy it.  Young leaves and shoots can also be eaten as a cooked green.

Cultivation:

Grow bitter melon on a trellis to keep the fruits off the ground, promote air circulation and to help to support the vines which can become quite large and heavy.  Bitter melon has separate male and female flowers and may require hand pollination for fruit to set if insect pollinators are lacking in your area.  Pick a location for planting in full sun or light shade on well drained soil.  Fertilising heavily with well-rotted manure or compost will result in vigorous and productive vines.  Keep well watered.

When To Sow:

Sow bitter melon seeds from October to December in temperate regions of Australia or from September to December in tropical or subtropical regions.  Ensure any chance of frost has past.  Seeds may rot if soil temperatures fall below 20 degrees Celsius.  

How To Sow:

Sow bitter melon seeds 2.5cm deep spacing plants about 50cm apart to allow room for growth. Soak seed in warm water overnight or nick seed coat to improve germination rate.

Germination Time:

Germination should occur between 7 and 14 days after sowing.

Time To Harvest:

Expect to harvest your first bitter melons 11 to 12 weeks after sowing.  Pick continuously to encourage further flower production.