Abashi Bitter Melon

Abashi Bitter Melon, also known as Abashi Goya, is a Okinawan variety that produces fruit between 8-10 inches. In Japan, China and India, bitter melon is used in many dishes, especially because of its medicinal properties. It provides vitamin C, B6, potassium and magnesium. The bitterness comes from a compound called momordicin. Use in stir fry dishes and soups, juice it to make karela , or use the leaves to make cerasee/bush tea, a popular medicinal tea in Jamica.

 

Harvest when green or yellow. When ripe yellow, the coating arounf the seeds turns red and is midly sweet and the fruit is not as bitter. The bottom of the fruit will burst open and seeds may fall out when it's overripe. 

 

Days to Maturity: 90-110 Days

Seeds per pack: 15

• Climate and Soil: Bitter melon thrives in hot and humid conditions and requires full sun. It prefers well-drained soil with a pH between 6.0 to 6.7. You can improve soil quality by adding compost or other organic matter to the soil.

• Planting: Bitter melon can be grown from seeds or seedlings. If starting from seeds, sow them directly into the soil once the danger of frost has passed and the soil has warmed up. If starting from seedlings, transplant them into the garden after the last frost.

• Spacing: Space the plants about 1.5 to 2 feet apart, and provide support such as a trellis or stake for the vines to climb.

• Watering: Bitter melon requires regular watering, especially during dry periods. Water the plants deeply once or twice a week, depending on the weather conditions.

• Fertilizing: Fertilize the plants with a balanced fertilizer every 3 to 4 weeks. You can also add compost or other organic matter to the soil to improve fertility.

• Harvesting: Bitter melon can be harvested when the fruit is green and still tender, usually around 12 to 16 weeks after planting. Do not allow the fruit to become fully ripe, as it will become more bitter and inedible.