What is the bitter melon?
Bitter Melon is a tropical member of the Cucurbit family, grown in Asia as a source of food. The intensely bitter taste of the bitter melon is a popular accessory to the kitchen of many Asian nations, from India to the Philippines, although it has not caught up in the west. Like many somewhat dark Asian vegetables, the bitter melon is easily accessible on the Asian markets in the season and sometimes also in canned. It is also possible to grow a bitter watermelon in a home garden if you live in a tropical area or have a greenhouse. Speursing the annual plant resembles cucumber vines with large growth custom, curly tendrils and bright yellow flowers. The bitter melons themselves are roughly elongated, bright green and knitted. When it is open, the bitter melon is Largely Hollow, with a thin layer of bitter melon meat surrounding the seeds that turn red when the bitter melon is mature.
Most people eat bitter melon green than pLno matures. The green bitter melon is used fresh in things such as frying, bitter melon soup, tea and tincture. Vegetables can be mixed with others to lend a remark or can eat it separately, because the bitter taste is highly valued in many Asian culinary traditions. Young shoots and vine leaves are also edible, although it was known to cause stomachs for irritation.
In addition to being used as a food source, bitter melon is also used in many medicinal traditions in Asia. Some people believe that the plant can be a useful antimalalarius while others use it to calm the digestive problems. The bitter melon can also prove to be a vegetarian source of insulin for diabetics and the melter is used to help control blood sugar levels in some Asian countries. Extracts and vegetable tinctures are available for medicinal use.
gardeners in tropical and subtropical areas can grow bitter melon, either as ozdobent or as a source of food. The plant is relatively easy to grow and quickly climbing growth habit can bring a rich green green to the garden in the summer months. Vegetables are reding the vine in the middle of summer and can be selected for consumption or pickling, or leaving the vines to develop seeds for next year.