Bitter Melon?

tarpalsfan · March 2, 2018

Hi,
I usually grow Green Skin Bitter Melon/gourd. Green Skin was not available from Baker Creek this year, instead I bought Abashi. I googled this and couldn't find much about this B.G except what the description said at Baker Creek.

I don't anyone else in my area that grows Bitter Gourd except me. Here though, someone else must grow it.

Some thoughts from someone who grew Abashi Bitter Gourd would be most helpfull

Zeedman · March 3, 2018

Abashi is one of the bitter melons that I grow in rotation, a Japanese variety with glossy, deep green skin. Not as long as some, and only moderately productive for me... maybe it will do better in a warmer climate. Wish I could post a photo, but I lost that capability when PB stopped free hosting.

The seed for this variety was originally offered through the Seed Savers Exchange. Is Baker Creek offering it now? I couldn't find it on their website. Jere is an SSE member, so if he has Abashi, his seed is probably from the same source as mine.

Just checked... my seed is overdue for renewal, so I will probably be growing Abashi this year too.

tarpalsfan · March 3, 2018

Quote:

Originally Posted by Zeedman

Abashi is one of the bitter melons that I grow in rotation, a Japanese variety with glossy, deep green skin. Not as long as some, and only moderately productive for me... maybe it will do better in a warmer climate. Wish I could post a photo, but I lost that capability when PB stopped free hosting.

The seed for this variety was originally offered through the Seed Savers Exchange. Is Baker Creek offering it now? I couldn't find it on their website. Jere is an SSE member, so if he has Abashi, his seed is probably from the same source as mine.

Just checked... my seed is overdue for renewal, so I will probably be growing Abashi this year too.

Hi,
This season Baker Creek has 3 bitter melons listed in their catalog, they are:
Big Top Bitter Melon
Satsuma Ohnaga Bitter Melon ( I almost ordered this)
and Abashi Bitter Melon.
.
I already ordered from Baker Creek this season. I am glad that I got my bitter melon, as in the past they have run out of it.
.
I hope that the above is helpful.

Zeedman · March 3, 2018

Baker Creek has two more BM varieties listed now on their website (it took me awhile to find them). You might be particularly interested in "Taiwan White", described as a very mild variety. I just ordered some for trial.

"Siamese", based upon the description, may be similar in flavor to the very bitter "Thailand" variety I obtained from Evergreen Seeds... but "Thailand" is much more elongated (and has the shortest DTM of any BM I've grown thus far).

tarpalsfan · March 4, 2018

Quote:

Originally Posted by Zeedman

Baker Creek has two more BM varieties listed now on their website (it took me awhile to find them). You might be particularly interested in "Taiwan White", described as a very mild variety. I just ordered some for trial.

"Siamese", based upon the description, may be similar in flavor to the very bitter "Thailand" variety I obtained from Evergreen Seeds... but "Thailand" is much more elongated (and has the shortest DTM of any BM I've grown thus far).

Hi,
Yes, I saw the other two varieties of Bitter Melon at Baker Creek. It was the word 'mild' that made be pick the Abashi seed.
.
I haven't ordered from Evergreen Seed in years. But I used to order from them-where I bought a Hybrid bitter melon from, the only seed I bought from them didn't germinate was a gourd: Yatoo? Something like that...or maybe that is the name of a Star Wars charecter?

I can't remember...anyway, have you ordered from them lately?
.
I like to pre-cook mine a little, then add it to stewed tomatoes. Sometimes I stuff it with bread crumbs and vegetables and bake it. But I like it raw the most. I heard that it is good with scrambled eggs, but I haven't tried that yet.

Zeedman · March 4, 2018

I haven't ordered from Evergreen for several years. They were late in delivering when I last ordered, and one of the varieties (a soybean) was completely dead. Their website has been up & down several times in recent years. My confidence in them is pretty low at present... which is unfortunate, given that they still have quite a bit that is unavailable elsewhere.

Yes, eggs & tomatoes complement bitter melon well. DW makes a soup out of bitter melon, eggs, tomato, and chicken. We par-boil the BM to reduce bitterness. You can also cut & salt BM, which will also reduce the bitterness.

tarpalsfan · March 5, 2018

Quote:

Originally Posted by Zeedman

I haven't ordered from Evergreen for several years. They were late in delivering when I last ordered, and one of the varieties (a soybean) was completely dead. Their website has been up & down several times in recent years. My confidence in them is pretty low at present... which is unfortunate, given that they still have quite a bit that is unavailable elsewhere.

Yes, eggs & tomatoes complement bitter melon well. DW makes a soup out of bitter melon, eggs, tomato, and chicken. We par-boil the BM to reduce bitterness. You can also cut & salt BM, which will also reduce the bitterness.

I do parboil the bitter melon.

I haven't tried salting it yet, but if I get any Bitter melon this year, I will try it. Soup sounds like a winner to me!

. I hope that the seed I ordered from Baker Creek is viable. Even from Baker Creek, sometimes the seed isn't. It is to early for me to start any seed, not until probably late April.

roper2008 · July 9, 2019

How is your bitter melon doing? I have Green Skin growing that came up by itself. It's a good bitter melon.

I bought seeds for Ganjyu from Baker Creek. It's from Okinawa. I haven't tried it yet because I want to save seeds. I'm thinking this is a more bitter variety. Here are pictures of the Ganjyu.

Zeedman · September 2, 2019

Update... the bitter melon this year has been doing well. It is a Chinese variety I was given by a trader in San Francisco many years ago. Someone who translated the Chinese writing on the packet said that it was originally a hybrid; I have been saving seed, in an attempt to stabilize a very long, short DTM OP variety from it. The seed is now in its 5th generation, and appears to be stable.

Wish I could post a photo. The fruits are 8-10" long, with smooth warts, and the DTM is about 70 days. Production is very high, exceeded by only one other variety I've grown (Thailand). The flavor is mild, even raw. We are experimenting with pickling this year, which should (hopefully) reduce the bitterness even further.

Roper, the variety in your photo has pointed warts, which IME has generally been a trait associated with more intense bitterness. Is that the case?

roper2008 · October 7, 2019

To me the bitterness was not that bad.

Okijames · February 18, 2020

I had good luck with Deva and Futo Goya from Kitazawa Seed. Looking at their web site at the moment, they have 9 different varieties.

Also trying the white Jyunpaku' variety this year from Baker Creek. Curious to see how it tastes!

roper2008 · February 20, 2020

Quote:

Originally Posted by Okijames

I had good luck with Deva and Futo Goya from Kitazawa Seed. Looking at their web site at the moment, they have 9 different varieties.

Also trying the white Jyunpaku' variety this year from Baker Creek. Curious to see how it tastes!

Yes, I was looking at that white one too, but decided not to purchase. I don't want to try too many varieties, as I'm the only one that eats bitter melon, but not on a regular basis. It's very healthy for you, so each summer I try to eat more.

GoDawgs · February 20, 2020

I have never grown this but have been wondering for a long time, how bitter is bitter melon? Is it a "pucker your mouth" type of bitter? Does it linger for a while after you've eaten it? Do you sweeten it any when cooking? Is there anything else you can compare it to? Just wondering.

NewWestGardener · February 20, 2020

It is bitter! You can try masking it with other flavors, such as red hot chillies, then it becomes spicy and bitter!

roper2008 · February 21, 2020

I did a simple pickling recipe with it, and it was pretty good. Not as bitter. I think the bitter compounds is what makes it healthy. You just have to try it, and see if you can handle it. I usually eat it at breakfast. I sauté a spicy pepper in Avocado oil, then add
a few cherry tomatoes from the garden, then add scrambled egg with some cheese. That's the only way I have eaten it.

March 2, 2018	#1
tarpalsfan Tomatovillian™ Join Date: Mar 2015 Location: Arkansas Posts: 206	Bitter Melon? Hi, I usually grow Green Skin Bitter Melon/gourd. Green Skin was not available from Baker Creek this year, instead I bought Abashi. I googled this and couldn't find much about this B.G except what the description said at Baker Creek. I don't anyone else in my area that grows Bitter Gourd except me. Here though, someone else must grow it. Some thoughts from someone who grew Abashi Bitter Gourd would be most helpfull

March 3, 2018	#2
Zeedman Tomatovillian™ Join Date: Dec 2011 Location: Wisconsin Posts: 313	Abashi is one of the bitter melons that I grow in rotation, a Japanese variety with glossy, deep green skin. Not as long as some, and only moderately productive for me... maybe it will do better in a warmer climate. Wish I could post a photo, but I lost that capability when PB stopped free hosting. The seed for this variety was originally offered through the Seed Savers Exchange. Is Baker Creek offering it now? I couldn't find it on their website. Jere is an SSE member, so if he has Abashi, his seed is probably from the same source as mine. Just checked... my seed is overdue for renewal, so I will probably be growing Abashi this year too. Last edited by Zeedman; March 3, 2018 at 12:43 AM. Reason: last thoughts

March 4, 2018	#6
Zeedman Tomatovillian™ Join Date: Dec 2011 Location: Wisconsin Posts: 313	I haven't ordered from Evergreen for several years. They were late in delivering when I last ordered, and one of the varieties (a soybean) was completely dead. Their website has been up & down several times in recent years. My confidence in them is pretty low at present... which is unfortunate, given that they still have quite a bit that is unavailable elsewhere. Yes, eggs & tomatoes complement bitter melon well. DW makes a soup out of bitter melon, eggs, tomato, and chicken. We par-boil the BM to reduce bitterness. You can also cut & salt BM, which will also reduce the bitterness. Last edited by Zeedman; March 5, 2018 at 12:00 AM.

September 2, 2019	#9
Zeedman Tomatovillian™ Join Date: Dec 2011 Location: Wisconsin Posts: 313	Update... the bitter melon this year has been doing well. It is a Chinese variety I was given by a trader in San Francisco many years ago. Someone who translated the Chinese writing on the packet said that it was originally a hybrid; I have been saving seed, in an attempt to stabilize a very long, short DTM OP variety from it. The seed is now in its 5th generation, and appears to be stable. Wish I could post a photo. The fruits are 8-10" long, with smooth warts, and the DTM is about 70 days. Production is very high, exceeded by only one other variety I've grown (Thailand). The flavor is mild, even raw. We are experimenting with pickling this year, which should (hopefully) reduce the bitterness even further. Roper, the variety in your photo has pointed warts, which IME has generally been a trait associated with more intense bitterness. Is that the case? Last edited by Zeedman; September 2, 2019 at 04:21 PM.

October 7, 2019	#10
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	To me the bitterness was not that bad.

February 18, 2020	#11
Okijames Tomatovillian™ Join Date: Mar 2014 Location: Orange County, CA Zone 10A Posts: 19	I had good luck with Deva and Futo Goya from Kitazawa Seed. Looking at their web site at the moment, they have 9 different varieties. Also trying the white Jyunpaku' variety this year from Baker Creek. Curious to see how it tastes!

February 20, 2020	#13
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	I have never grown this but have been wondering for a long time, how bitter is bitter melon? Is it a "pucker your mouth" type of bitter? Does it linger for a while after you've eaten it? Do you sweeten it any when cooking? Is there anything else you can compare it to? Just wondering.

February 20, 2020	#14
NewWestGardener Tomatovillian™ Join Date: Nov 2010 Location: Vancouver, BC, Canada Posts: 564	It is bitter! You can try masking it with other flavors, such as red hot chillies, then it becomes spicy and bitter!

February 21, 2020	#15
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	I did a simple pickling recipe with it, and it was pretty good. Not as bitter. I think the bitter compounds is what makes it healthy. You just have to try it, and see if you can handle it. I usually eat it at breakfast. I sauté a spicy pepper in Avocado oil, then add a few cherry tomatoes from the garden, then add scrambled egg with some cheese. That's the only way I have eaten it.