First Bitter Melon. 7-23 Not sure which variety, as the vines are all woven together. by pepperhead212, on Flickr
2 med sized bitter melon, 1 med sliced onion, 1 small carrot, 4 cloves garlic.
Pickling solution: 1 cup vinegar, 1/4 cup water, 6 Tbsp sugar, 1 tsp fine salt.
Donnyboy, bitter melon doesn’t taste good, at least not to me. I grow it because it’s healthy for
you. In Asian countries they grow up eating bitter melon, so they like the taste. I don’t eat a
whole bunch of it, but I try. I usually just stir fry it in an omelette with onion, pepper, and tomato
from the garden. I don’t soak mine to try and get the bitter out of it..oh, and it does not have a licorice
Maybe pepperhead can tell you how he eats his. By the way pepperhead, your bitter melon plants look really
Bitter Melon in the SIP. 7-27 by pepperhead212, on Flickr
Here is a view, showing it on the trellis, and growing above the trellis! Another unusual thing about them is that it is sort of hard to distinguish between the male and female blossoms - the females have long, skinny stems, like the males.
Top of the bitter melons, 7-27 by pepperhead212, on Flickr
Those vines can be rooted - I put them in my cloner, and they had roots in 4 days! I don't really need any more plants, just did it to see if I could!
I thought that was strange that you grow them, but don't like them! They are an acquired taste, I'll admit, but I like a lot of strange things! LOL An Indian lady I know want's to try them (she's heard about the possible benefits for blood sugar) - never ate them or the bottle or tinda gourds I gave her before, and here I'm growing them, and I'm not even Asian!
The Indian BMs tend to me more bitter, and are usually the pointed kind, like you have. The kind I have are usually found in China and SE Asia, and tend to be less bitter, though the Indian type I had last year (Green Giant) seemed even less bitter than previous types I had grown, at lest the few I got before the diseases brought it down. And if they get ripe, they really get bitter! Something strange happened the first year I grew them - after getting a huge number of them before it got really hot out, they started getting orange, around the middle of July while very small, like 5" or so, and never came back to producing. I thought that it may have been a length of day thing, or something like that.
I have used a lot of these in SE Asian dishes, which usually have some sugar in them, to balance it out, plus often just one of a number of veggies in a dish. I put some in Thai curries, as sort of a replacement for the pea eggplants - a.k.a. "bitter eggplant", which are often put in Thai curries. Indian cooking doesn't have as much sugar - often just the sour and or bitter components, but I usually put some in. Some of the sabzi (dry curries) I've made with BM have some caramelized onion, which adds a good flavor to it. Some recipes call for peeling, which is where much of the bitterness is, in addition to the pith, but the Indians have recipes using just the peel! Not something I've used before.
[mention]Donnyboy[/mention] You definitely want to try these, before deciding to grow them!
Yes, it’s true I don’t like bitter melon, but eat it anyway. I’m not Asian, but was introduced to it from Filipino friends. Usually extra’s I give away to them, but some of them want the leaves.
I don’t peel mine/soak or blanch them before stir-frying. I feel like, but don’t know for sure, that a lot of the benefits is from the bitterness. I’m also not really talented in the cooking department, I can cook some things good though if I follow the recipe.
You know I love to grow peppers, I could be pepperhead2. This summer is the first year I’m going to actually try fermenting some. I bought a few things from Amazon for it. I usually just dehydrated, pickle, freeze, make pepper jelly, and eat them fresh.. Today I’m going to make cowboy candy with my Jalapeños, never made it before but sounds good.
USDA hardiness zone: 6
Elevation: 2,260 feet
USDA hardiness zone: 6
Elevation: 2,260 feet
- Posts: 80
- Joined: Thu Feb 27, 2020 10:30 am
- Location: New Orleans, LA - Zone 9B
I'm Vietnamese and my parents likes to cut them in half width wise (not lengthwise), spoon out the inside well, and stuff them with a mixture of ground pork, woodear mushrooms, and glass noodles. Then they are cook in a broth or water seasoned with fish sauce and lots of black pepper, topped with green onions and cilantro. I could never get over the bitterness of the melons themselves but the slight bitterness they impart onto the filling and the broth is interestingly yummy. My parents loves them and the dish is called "khổ qua" which can be literally translated to "passing of difficulties", so they like the metaphorical side of that as well.
Another way you can cook them is to cut them length wise this time. Again, get rid of the inside seeds and white pulp, which is the most bitter. Slice them thinly, and stir fry with salt, pepper, and soy sauce. Near the end, crack in a few eggs and scramble them with the melons and they're done! They're are still bitter and is an acquired taste for sure, but hey the best medicines are always a little bitter (?)
I picked my first bitter melon today, and saw the first of one of one of my white varieties. Plus I saw a number of new ones forming.
First Bitter Melon picked, 7-28 by pepperhead212, on Flickr
One of the white varieties, only about 5 inches, so far. 7-28 by pepperhead212, on Flickr
Two tiny bitter melons forming, 7-28 by pepperhead212, on Flickr
The Okinawan Pure White Bitter Melon, from Baker Creek. First harvest 8-1 by pepperhead212, on Flickr
Latest bitter melon harvested - 8-3 by pepperhead212, on Flickr
Bitter melon, ripened on the vine, with seeds starting to turn red. 8-18 by pepperhead212, on Flickr
Red seeds in ripening green bitter melon. 8-18 by pepperhead212, on Flickr
Bitter melon (bottom) and cucumber plant (top) growing from clones. 8-18 by pepperhead212, on Flickr
And another bitter melon today - I don't know how I missed this one before!
Largest bitter melon that I have ever grown - 12 inches, and 14.1 oz. by pepperhead212, on Flickr
I'm thinking of growing either Green Skin or Tai Guo, plus maybe the one called Long gourd. Anyone here grown these or have other suggestions from her list?
I was looking at Baker Creek, including the white one they had, but they are completely sold out of Bitter Melon seeds already.
Thanks for any insight.
Never have I grown Bitter Melon nor knowingly ate any, but I love all bitter foods and bitter tea like Wormwood so this might be right up my alley. My luffa gourds grew well in this climate so I hope the bitter melons will as well. Okinawa is at around 26-27 degrees north latitude and I’m at 29 so the day length ought not to be an issue.
Users browsing this forum: No registered users and 0 guests