Most people I’ve met who have had a culinary adventure with bitter melon share stories of horror. When I first tried to feed it to my family years ago I got the same reaction I get from trying to feed the piggies something they don’t consider food: outraged squealing and disgruntled criticisms. I didn’t grow bitter melon for years. It seemed like not our thing.

Last year i gave it a try again – mostly because I want to grow Chinese medicinal herbs, and it’s an easy one. That same year i read about bitter melon in a great book called “The Chinese Kitchen Garden.” The author said her dad loved eating the red seeds out of ripe bitter melon as a delicious summer treat.

The word choice intrigued me. The words “delicious” and “bitter melon” just did not seem to go together.

Last year i planted a very small late summer garden, in the midst of trying to move. Incidentally, it helped to sustain me and kick off my little CSA business. I didn’t have much time to put into it – i basically mulched and planted, and set up a few trellises here and there. The bitter melon grew rampant (this year i didn’t even plant it – it grew wild). I barely looked at it, until about a week after I moved.

I was exhausted and traumatized and depleted. All my clothes were size extra small and were still baggy.  I had barely eaten or slept for months, and had worked long hours in the heat all year to move. The last month there, some days i had no time or appetite to eat at all, and i kept myself going on things like zinc lozenges i scavanged in the consul of my car.

One morning I saw this bright splash of color outside. It caught my eye in the golden morning sun. It looked like a beautiful flower. When I approached, it was a ripe bitter melon, split open, revealing the red-coated seeds that are so, so high in antioxidants and healthy lycopene.

I ate one of the seeds – or more specifically, i ate the red pulp from around the seed. It was so sweet and cooling and delicious. I couldn’t believe how good it tasted. I felt like it was bringing me back to life. I ate the peel too – mildly bitter, like a cucumber, and slightly sweet. It felt like it poured new strength, new hope into me –  good, sweet viney mother medicine from this new place. I gave some to my daughters, and they loved it and asked for more.

Bitter melon is a very potent medicine. Used in Ayurveda and Traditional Chinese Medicine, it is very high in vitamin C, and contains insulin-like compounds that help regulate blood sugar. It helps you detoxify. It’s supposed to be great for your skin.  It supports the spleen, gallbladder, and liver. Beyond the physical uses, bitter melon is used for new beginnings, cleansing and renewal.

Bitter melon has a very Asian flavor profile and texture. I like to describe it like mochi, or a little like Boba bubbles.

The plants are extremely easy to grow. It seems like it easily becomes a weed. I start seeds in April, and plant by a tall and study trellis.

I was asked for a good recipe – and the truth is, I prefer them ripe, straight out of the garden, as is. Just gnawing straight on the bright red pulp around the seeds, and spitting out the pits feels like a special treat from the garden in this hot, intense time of the year,  cooling me down, calming me down, strengthening me,  and helping me get ready for the next season.