Momordica – Bitter Melon

Momordica (Momordica charantia), also known as bitter melon or karela, is exotic climber, which originates from tropical regions of Asia. It is a valued vegetable, often used in Asian, African and Caribbean cuisine, where it is considered a real specialty. The plant forms characteristic warty fruits of elongated shape, which upon ripening they turn yellow and open up, revealing red seeds.

Fruits we pick green and unripe, when they are the most aromatic and pleasantly bitter. They are used for cooking, stewing, stuffing, wok and curry dishes. The ripe fruits are edible, but have stronger, distinctly bitter taste. In addition to its culinary value, it is also known for its medicinal properties, as it contains antioxidants and substances that help regulate blood sugar.

Meat contains natural bitters and alkaloids, such as momordicin, charantin and vicin, which have a beneficial effect on sugar metabolism and liver function. Because of these active ingredients, consumption is not recommended for pregnant or breastfeeding mothers and people with low blood sugar.

In Asia, from dried momordica leaves traditionally prepared bitter-aromatic tea, which is drunk after a meal as support for digestion and metabolism. It is recommended moderate consumption, as overdoing it can cause nausea or low blood sugar.

Bitter melon is thermophilic, fast-growing climber, similar to cucumbers. It needs support, sunny position and fertile, well-drained soil. We sow it in pots or warm go in spring, and transplanted outdoors after the last frost. Regular watering encourages fruit formation.