We view Bitter melon as the Messenger for the concept of food as medicine. Traditional Chinese medicine values this food as antiflamatory and counter balace with deep-fried food or sugary food. A quick and easy receipe is scrambed eggs stirfry with thinly sliced bitter melon.

In 2026, we only grown them in green house, since growing season is too brief for bitter melon. We have E Asian cultiva, green and whitish, – lime green or mint green, spiky and less spiky varieites, we also have South Asian cultiva which is froest green or deep blue green and with very spiky surface. South Asian variety is considered to be more bitter and less moisture.

Here are some facts about bitter melon copied from wikipiedia. Momordica charantia (commonly called bitter melon, gouya, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karela,^[1] karavila and many more names listed below is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieites differ substantially in the shape and bitterness of the fruit.

Its native range is distributed from Tropical and Subtropical Old World to South Pacific. Bitter melon originated in Africa and Asia, where it was a dry-season staple food of Kung hunter-gatherers. Wild or semi-domesticated variants spread across Asia in prehistory, and it was likely fully domesticated in Southeast Asia. It is widely used in the cuisines of East Asia, South Asia, and Southeast Asia.