10 Seeds Bitter Gourd Seeds, Japanese Long (Asian Vegetable) Harvested Young At 10-13" Gourds have as many uses as they do shapes, colors and textures. Bitter Melons are particularly good stuffed with meat, seafood or beans, as are hairy melons, especially when stuffed with pork and baked. Bottle and Calabash Gourds are excellent in meat soups or stir-fries. Young Luffas can be prepared just like zucchini. And while used in a variety of Asian dishes, the Winter Melon is the key ingredient for the famous winter melon soup, popular at Chinese banquets. The soup is cooked in the melon itself, and chunks of melon flesh are scooped out and served with the soup. Gourds used for eating and cooking should be harvested young, as they tend to grow bitter the longer they are left on the vine. This Japanese variety bitter gourd has green heavily warted skin and best flavor when harvested young at 10-13". The fruits are crisp and tender. The climbing vine can reach 12' and has yellow flowers. Bitter gourd prefers a warm climate and some humidity. Bitter gourd is also called bitter melon, karalla and balsam pear. Warm season annual Maturity: Approx. 60-70 days Planting season: Late spring to early summer