50 Seeds OKINAWA GOYA Bittermelon seeds; Nigauri Bitter Melon Gourd; 琉球苦瓜

Description

50 Seeds Goya is a vine plant of the cucurbit family that produces a dark green, bumpy gourd commonly eaten in Okinawa. Goya contains a protein similar to bovine insulin. Its skin, which contains twice as much vitamin C as lemon, is bitter. Goya retains its vitamins even after cooking and is used in goya champuru (stir-fry). Its vitamin C serves as an anti-aging agent for the skin, prevents colds and burns body fat. Goya stimulates digestion, which can be helpful for people with sluggish digestion, dyspepsia, constipation and diabetes. Warm season annual Maturity: Approx. 50-60 days from transplant Planting season: Spring/summer Germination rate 75%; tested 06/2021 Need more seeds? The jumbo packet has 50 seeds Trivia: Goya is such a staple in Okinawa, that they are actually famous for it and have a day, May 8th, dedicated to it. The date chosen stems from the name Goya, where “go” can mean five and “ya” can mean eight in Japanese. In Okinawa, they create a variety of dishes using goya, and it is common to find it in many restaurants in Okinawa. Although goya on its own can be bitter, when paired with other ingredients, goya can be a unique and tasty dish. People in Okinawa have mastered many ways to utilize the bitter melon into their dishes, as well as snacks and drinks, including a goya flavored soft drink! Perhaps one of the most commonly found and well-known homestyle dishes using the vegetable is chanpuru.This dish consists of tofu, egg, and sliced pork mixed in a stir-fry with the famous vegetable. Some other examples of Okinawan goya dishes are goya curry and goya stir-fry.