Bitter Melon, Asian Bitter Gourd Heirloom Seeds

Bitter Melon, Asian Bitter Gourd Heirloom Seeds — Green Skin | Nutritional Powerhouse, Trellis Climber, 70 Days

Green Skin Bitter Melon (Momordica charantia ‘Green Skin’) is one of the most nutritionally dense vegetables in the world and one of the most important culinary and medicinal plants in Asian, African, and Caribbean cooking. This excellent Chinese bitter gourd produces fruit 8–10 inches long and 3 inches in diameter with distinctive bright green skin and deep longitudinal ridges. The flesh is watery and crunchy, similar to a pepper or cucumber. The distinctive bitter flavor comes from quinine content — an acquired taste that rewards the adventurous cook with extraordinary nutritional depth. Harvest before fruits turn orange for best flavor and texture. Approximately 195 seeds per oz. 70 days from transplant.

Nutritional Profile

Bitter melon delivers iron, twice the beta-carotene of broccoli, twice the potassium of bananas, and twice the calcium of spinach. High in fiber, phosphorus, and vitamins C, B1, B2, and B3. Recommended as a healthy food by the American Diabetes Association for its role in blood sugar regulation.

Why Grow Green Skin Bitter Melon?

• Extraordinary nutrition — 2× beta-carotene of broccoli, 2× potassium of bananas, 2× calcium of spinach; rich in iron and B vitamins
• 8–10 inch fruits — bright green skin with deep longitudinal ridges; 3 inches in diameter
• Medicinal significance — used in traditional medicine across Asia, Africa, and the Caribbean; studied for blood sugar regulation
• Productive trellis climber — vines up to 15 feet; train vertically for better air circulation, easier harvest, and space efficiency
• Whole-plant use — fruits, young shoots, and leaves all edible
• Rare in Western markets — fresh bitter melon is difficult to source; growing your own ensures peak quality

In the Kitchen

• Stir-fry: Slice thinly and stir-fry with garlic, fermented black beans, and pork — the classic Cantonese preparation
• Stuffed: Stuff whole with seasoned pork or seafood and steam or braise
• Soups & hot pots: Add to soups and hot pots for depth and nutrition
• Curries & sambals: Use across South and Southeast Asian cuisines
• Leaves & shoots: Parboil young shoots and leaves, rinse, then cook like greens
• Bitterness tip: Remove seeds and pith before cooking. Blanch briefly or soak in salted water to reduce bitterness. To slow ripening and reduce bitterness on the vine, cover developing fruits with a paper bag to protect from direct sunlight.

Other Common Names

African cucumber, amargoso, ampalaya, balsam pear, bitter cucumber, karella, bitter melon, fu gua, karela, ku gua, mara, niga uri, pare, peria, tsuru reishi, and many more across Asian, African, and Caribbean languages.

Growing Notes

Start indoors and transplant outside when frost risk has fully passed and temperatures are consistently warm. Bitter gourd seeds require at least 65°F to germinate; optimal 80–90°F growing temperature. For best germination: soak seeds 24 hours in warm water, then wrap in a damp paper towel and keep at 75–85°F until sprouted. Plant sprouted seeds ½ inch deep. Hand pollination is required — transfer pollen from male to female flowers with a small brush or by hand. Train vines to climb a vertical trellis for air circulation and easy harvest. Maintain consistent soil moisture throughout the season. Protect developing fruits from direct sunlight with a paper bag to reduce bitterness and slow ripening.

Harvest: Harvest when fruits are 5–10 inches long and still firm. Remove before fruits turn orange — ripening happens quickly once color change begins.

Watch for: Slugs can be problematic in young stages.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.