Bitter Gourd Leaves

Bitter gourd leaves are the edible foliage of the same vine that produces bitter melon (bitter gourd pods). The young leaves and growing tips are harvested and cooked as a leafy green, particularly in Filipino, Indian, and Southeast Asian cuisines.

The leaves carry a milder bitterness than the pods and have a slightly earthy, green flavour. They are most commonly sautéed with garlic and onion, added to soups, or used in stews. In Filipino cooking, they feature in dishes like tinola and pinakbet.

Bitter gourd leaves are less commonly found in Australian supermarkets but may be available at Asian grocers or grown at home in warmer climates, where the vine thrives in summer.