BITTER MELON

Momordica charantia

  • COMMON NAMES

    Bitter Melon, Balsam Pear, Bitter Gourd

  • PLANT FAMILY

    Cucurbitaceae

    The Gourd Family

  • NATIVE REGION

    Native to Africa, naturalized in Asia.

  • HABITAT

    Grows well with full sun & medium soil.

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Fruit

PREPARATION

PROPERTIES: Glycosides & Polysaccharides

FLAVOR PROFILE: Bitter, juicy, and astringent.

PAIRING: Best with strong flavors, such as umami flavors, sourness, saltiness, and lime

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.