#Cucumis melo reticulatus

[katiajewelbox]

Ever wondered what to do with all those used disposable medical masks? Here’s an idea - use them as hammocks for heavy hanging fruit in your garden. This comfy fruit is a Ogen Melon (Cucumis melo reticulatus), an heirloom variety of muskmelon developed in Isreal. Humans have cultivated Melons 🍈 🍉 since the time of the Ancient Egyptians and they are still popular fruit in the Mediterranean, where melons feature in many traditional dishes. Although they are primarily grown in warm climates, varieties like the Ogen melon can be successfully grown in greenhouses and sheltered locations here in the UK. Make sure to start saving those used masks for your melon crop!

[wealthypioneers]

SAKATA'S SWEET MELON (Cucumis melo) Seeds Non-Gmo, Organic, Heirloom B10 A favorite Asian variety of Dr. Amy Goldman, author of Melons for the Passionate Grower. These small 3 to 4 inch round melons are very sweet with a high sugar content. Oriental varieties open a whole new dimension to melons as they are amazingly different. Crisp and crunchy­; they have edible skins. Their small size and light, golden rind make them very attractive. This fine Japanese variety was developed by Sakata’s Seed Co., of Yokohama. This is a must for marketing. They are in high demand by melon lovers and command top prices! Rare and colorful. The Sakatas Sweet is a beautiful and sweet oriental melon that grows no bigger than a softball! With a harvest weight of 10-12 ounces, the gray-green skin ripens yellow-green with a soft green flesh that is highly aromatic. This melon is fun to grow and does well on a trellis. After harvest, Sakatas Sweet can be stored for a few weeks. This variety has been grown in the East for centuries and is now making an appearance in American markets. You can eat both this tasty melon's flesh and skin! HEAVY PRODUCER! Full Sun Days to harvest: 85 Days Sprouts in 7-14 Days Lifecycle: annual (vegetable) Ideal Germination Temperature: 75-85F Seed Depth: 1/2 inch Plant Spacing: 18" Frost Hardy: No Sowing Method: Transplant Plant Scientific Name: Cucumis melo var. reticulatus 100% Non-GMO, Organic, Heirloom, Open Air Pollinated Seeds Growing Tips: Melons prefer slightly sandy, very rich, well-drained soil. Be careful not to over-water vines, especially as fruit is approaching maturity. The melon is one of the two main cultivar types in Cucumis melo Inodorus Group. It is characterized by the smooth rind and lack of musky odor. The other main type in the Inodorus Group is the wrinkle-rind casaba melon Melon has a round to slightly oval shape, It is also the same as Cantaloupe. Typically 15–22 cm (5.9–8.7 in) long. It generally ranges in weight from 1.8 to 3.6 kg (4.0 to 7.9 lb). The flesh is usually pale green in color, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. The inner flesh is eaten, often for dessert, and honeydew is commonly found in supermarkets across the world alongside cantaloupe melons and watermelons. In California, melon is in season from August until October How to Grow Melons Melons provide a sweet and colorful addition to summer meals, and they can be grown in the home garden. In addition to the typical cantaloupe and honeydew melons, gardeners can grow other varieties such as banana melons. Before Planting: A light, well-drained soil with a pH of 7.0 and a southern exposure is ideal. Good soil moisture is important in early stages of growth and during pollination when fruits are setting. Planting: For direct seeding, sow 1-2 weeks after last frost when soil is warm, above 70°F, 3 seeds every 18″, 1/2″ deep, thinning to 1 plant/spot. Space rows 6′ apart. For transplanting, sow indoors in 3 weeks before last frost and transplanting outside. Plant 2-3 seeds per or pot, about 1/4″ deep. Keep temperature 80-90°F until germination. Handle young plants carefully and never let the soil dry out. Grow seedlings at 75°F. Reduce water and temperature for a week to harden seedlings. When the weather is frost-free, warm, and settled, transplant 2-3′ apart in rows 6′ apart or thin to 1 plant/pot or cell with scissors and transplant 18″ apart. Even hardened melon seedlings are tender. Do not disturb roots when transplanting, and water thoroughly. Watering: Melons need a steady supply of water, and soil needs to be damped but not flooded, approximately 1 inch a week. Fertilizer: Prior to planting, mix aged manure and compost into the soil. Melons are heavy feeders, so fertilize at planting and throughout the growing season with a 5-5-5 or 10-10-10 granular fertilizer. Do not let the granules come in contact with the plant. Days to Maturity: A ripe melon should be very easy to remove from the vine. For a cantaloupe, the netting pattern on the melon becomes more visible and a crack appears at the base of the stem when it was ripe. For a honeydew, the color becomes creamy. Most melon varieties are ready for harvest when the gray-green color begins to change to pale yellow and when a light tug separates the fruit from the vine. Some melon types, like honeydew, Charentais, canary, Spanish, and Crenshaw are overripe by the time the stem can be tugged from the fruit. (See each variety for days to maturity) Harvesting: Melons must be cut from the vine. All melons should be stored at 90% relative humidity. Store ripe melons at 40-45°F for 7-14 days. Tips: Cut off watering 1 week before harvest. This will give a more flavorful, concentrated melon. Over watering before harvest can cause bland taste. Melon can be enjoyed by itself or added to many different dishes, including salad, salsa, soup or dessert. The key is choosing a ripe melon while it’s in season. Honeydew melon can be added to a wide variety of dishes, including: Salads: Slice some honeydew into bite-sized pieces and add it to your favorite salad. Desserts: Puree the melon and use it as a base for popsicles or ice cream. Breakfast: Serve sliced melon alongside cottage cheese or blend it into a smoothie. Soups: Serve honeydew as the base of a chilled soup with peppers, mint and cucumber. Appetizers: Wrap slices of melon with cured meats or add it to a spicy salsa. Honeydew is full of vitamins, minerals and other health-promoting plant compounds. Eating this type of melon could have several health benefits, mainly due to its rich nutrient content. 10 Surprising Benefits of Melon 1. Rich in Nutrients 2. May Help Reduce Blood Pressure 3. Contains Nutrients Vital to Bone Health 4. May Improve Blood Sugar Control 5. Rich in Electrolytes and Water 6. May Support Healthy Skin 7. May Boost Your Immune System 8. May Promote Proper Digestion 9. May Support Vision and Eye Health 10. Easy to Add to Your Diet FREE GIFT when you order 5 items or more. Free gift is full of surprise seeds which may include single or mixed varieties. Note: No tracking # will be provided to make the shipping cost-effective for us and free for you. Returns & exchanges Not accepted. But please contact me if you have problems with your order http://springsofeden.myshopify.com/products/sakatas-sweet-melon-cucumis-melo-seeds-non-gmo-organic-heirloom-b10

[rudyroth79]

”Lasă luna grâul să şi-l depene eu totuşi Doamnă vă trimet un pepene flexibil şi cu mult sânge rece acest pepene a învins orice foarfece fântâni săreau ca epe-nervoase ce vărgat e un pepene poliglot cu favoriţi englezeşti sau frumoase un tramvai e mai rotund ca un pepene ori un pepene e mai pătrat ca un tramvai nu ştiu Doamnă vreţi un pepene electric sau vreţi un pepene cu cai că mai poartă şi monoclu scuză-mă te rog nu găsiţi că acest pepene l-a cunoscut pe Van Gogh doi felinari se rugau: un înger în ficat înţepe-ne dar vrem să purtăm şi noi cravată ca ori şi care pepene”.

Stephan Roll*), ”Madrigal”, 1925

Poezie avangardistă despre pepenele cel verde, galben, roșu, despre pepenele ”electric” despre pepenele ”cu cravată” sau cel ”poliglot” (viziune poetică pe care o preluăm cu uimire!), despre fructul  din care ne înfruptăm cu bucurie nedisimulată, mușcând din miezul parfumat cu o poftă neîntrecută. Părerea mea e că pepenele, mai ales cel roșu, trebuie ”mușcat” ca semn de mare bucurie gustativă.

Revenind la importanța acestui fruct extraordinar, trebuie să vă spun că în Palma de Mallorca este o zi dedicată lui, Melón Fest, pe 15 iulie a fiecărui an. Cam ce este Melón Fest vă veți lămuri privind fotografiile, adică o sărbătoare în toată puterea cuvântului, cum sunt multe pe aici. E adevărat că melonul este denumirea pepenelui galben, dar ce importanță are culoarea când ne referim la un fruct din familia Cucurbitaceae. Trebuie să fac precizarea că  există o pălărie de fetru tare, cu fundul bombat și cu borurile întoarse în sus, numită melón, un franțuzism rar, dar există. Pălăria e pălărie, și putem să o scoatem cu admirație în fața acestui fruct cu gust desăvârșit.

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Melón Fest în insula Mallorca

Voi începe povestea cu pepenele verde (Citrullus lanatus) care face parte din familia, așa cum am spus, Cucurbitaceae. Se crede că pepenele verde este originar din Sudul Africii, fiind întâlnit şi în flora spontană şi este una dintre cele mai populare specii de pepeni. O altă sursă afirmă că pepenele este originar din Persia (Iran) şi din ariile adiacente din est şi vest. Cea mai veche dovadă datează din jurul anului 2400 î. Hr. şi este de fapt o pictură egipteană care reprezintă darurile funerare, printre acestea aflându-se şi pepenele. Începând cu secolul al X-lea, pepenele verde a început să fie cultivat în China, care este astăzi cel mai mare producător de pepeni. Există o legendă vietnameză din care aflăm că pepenele a fost descoperit acolo cu mult timp înainte de a fi descoperit în China. Conform legendei, pepenele a fost descoperit de prinţul Mai An Tiem, fiul adoptiv al Regelui Hung. Atunci când prinţul a fost exilat pe o insulă, i s-a spus că dacă va reuşi să supravieţuiască timp de şase luni, va fi lăsat să se întoarcă acasă. Prinţul s-a rugat la divinităţi pentru a-l ajuta. La un moment dat a trecut o pasăre în zbor, care a scăpat o sămânţă din cioc. Prinţul a plantat sămânţa, iar din ea a răsărit pepenele.

Trecem în Europa şi din documente aflăm că grecii cunoşteau pepenele iar doctorul Galen scria în secolul al II-lea despre calităţile medicinale ale pepenelui. Scriitorii romani ai secolului al III-lea ofereau indicaţii despre cultivarea şi prepararea sa cu diferite condimente. Cultivarea pepenelui s-a răspândit spre vest, spre zona mediteraneană, abia în Evul Mediu, în secolul al XV-lea fiind destul de cunoscut în Spania. În anul 1494, în cea de-a doua sa călătorie, Cristofor Columb a luat cu el seminţe de pepene şi le-a plantat pe insula Isabela. Aceasta a fost prima cultură de pepene din Lumea Nouă. Cam în aceeaşi perioadă, Charles al VIII-lea al Franţei a introdus pepenele în Europa Centrală şi de Nord.

Pepene alb

Sigur, există mai multe surse, tot atâtea teorii, dar am ales ceea ce mi s-a părut verosimil şi demn de prezentat. Noi, oamenii obişnuiţi, când spunem pepene verde ne gândim la uriaşul cu miez roşu, dulce şi seminţe negre, însă specialiştii ne informează că acesta este doar unul dintre multele soiuri de pepene. Miezul pepenelui poate fi alb, roşu, galben sau portocaliu. Câteva varietăţi de pepene roşu au seminţe diferit colorate, inclusiv seminţe verzi şi roşii. Există şi specii de” pepene ”fără seminţe (cu seminţe mici şi albe). Seminţele de pepene roşu sunt foarte apreciate în unele ţări, fiind incluse în diferite feluri de mâncare, iar coaja este şi ea folosită ca ingredient la mai multe tipuri de prăjituri. Recunosc, mie-mi place pepenele murat (după ce l-am epuizat pe cel proaspăt, se înțelege!) pe care-l consider o delicatesă, dar fiecare om are plăcerile lui culinare! Însă cel mai bun este miezul roşu sau galben, dulce, răcoritor şi hrănitor. Mi-aduc aminte că tata tăia pepenele şi lăsa miezul, ”cocoşul”, pentru mine. Copil fiind, aş fi vrut să primesc o bucată, să o mănânc şi să mă umplu de zeama şi de aroma fructului roşu, dar eram privilegiată primind ”cocoşul roşu”.

Să nu uităm pepenele galben (Cucumis melo) sau zămos (Moldova), care este o plantă erbacee unisexuat monoică (cu flori de sex diferit pe aceeași plantă), cu tulpina târâtoare. Planta are tulpini moi și cu pilozități care cresc la nivel cu pământul. Frunzele sunt de formă palmiformă, adică forma lor este asemănătoare unei mâini. Florile sunt galbene și fiecare are un singur sex. Există mai multe grupuri sau varietăți, care diferă în aspect, proprietăți sau mod de cultivare. Între acestea cele mai cunoscute sunt: Cucumis melo cantalupensis, Cucumis melo reticulatus și pepenele chinezesc. Există, așa cum ne arată specialiștii, și forme hibride, dar cred că fiecare alege ce îi place. Oricum, o bucată de pepene, indiferent de starea sufletească, este un îndemn la bucurie, căci întâi ochiul și apoi stomacul sunt pe rând seduse de culoarea și apoi de gustul minunat. Roșu, galben, alb, verde, oricum ar fi, numai ”electric” să nu fie (așa cum spune poetul!), este o bucurie dar și un privilegiu, și merită o sărbătoare, căci de aici am pornit.

Cu bine și cu bucurie!

———————

*) Pseudonimul literar al lui Gheorghe Dinu sau Gheorghi Dinev, născut la data de 5 iunie 1903, Florina, Macedonia, plecat la cele veșnice la 13 mai 1974, București. Poet și prozator român, reprezentant al literaturii de avangardă, gazetar, critic de film, sindicalist.

”Pepenele roșu, galben, verde, alb, portocaliu și plăcerile culinare” de Pușa Roth ”Lasă luna grâul să şi-l depene eu totuşi Doamnă vă trimet un pepene flexibil şi cu mult sânge rece…

[dhouha75]

23 أفضل فوائد الشمام (خربوجا) للبشرة والشعر والصحة

سكس , افلام سكس , افلام نيك روسى , افلام سكس شيميل , مقاطع سكس , نيك سكس  

23 أفضل فوائد الشمام (خربوجا) للبشرة والشعر والصحة

أحد الأسباب التي تجعلك تتطلع إلى الصيف هو مجموعة متنوعة من الفواكه التي تأكلها خلال الموسم. واحدة من هذه الفاكهة هي الشمام. نعم ، أنا أتحدث عن الشمام والعصارة اللبنية المعروفة أيضًا باسم الشمام. له مذاق سكري مائي خفيف يعزز نضوج الفاكهة. إلى جانب كونها لذيذة ومرطبة ، تعد الشمامات أيضًا مصدرًا غنيًا للفيتامينات والمعادن الأساسية مثل فيتامين أ وفيتامين ب 6 وكذلك الألياف الغذائية وحمض الفوليك.

ما هو الشمام؟

الاسم العلمي — كوكوميس ميلو فار. Cantalupensis الأسرة- القرعية Native- فارس أخرى Names- الشمام والبطيخ روك، البطيخ الحلو والبطيخ الفارسي، Kharbuja (الهندية)، Alshamam (عربي)، Kænṭalūp (السنهالية) وكانتالوبو (الإسبانية)

الشمام هو نوع من البطيخ ينتمي لعائلة القرعيات والذي يشتمل أيضًا على الفواكه والخضروات مثل القرع والقرع والخيار والقرع ، إلخ. هذه الفاكهة ذات لون أصفر فاتح إلى برتقالي بالألوان ، وأحيانًا ذات صبغة سلمون أعمق ومثل البطيخ الأخرى ينمو على سطح الأرض ككرمة زائدة.

تحتوي هذه الفاكهة على شكل دائري أو مستطيل ، واتساق ناعم وملمس مثير مع رائحة المسك الحلوة التي توجد بشكل أفضل في ثمار ناضجة تمامًا. يحتوي التجويف المجوف في الوسط على بذور صغيرة ملونة باللون الأبيض. الشمام هي في المقام الأول الفواكه الصيفية وأفضل في الأشهر من أبريل إلى أغسطس. هل الشمام جيد لك؟ نعم ، إنها بالفعل إضافة صحية للغاية لنظامك الغذائي.

أنواع الشمام

تزرع عدة أنواع من ثمار الشمام في جميع أنحاء العالم. لكن عمومًا ، هناك نوعان شائعان من البطيخ شائعان في الدول الغربية ، اعتمادًا على مكانهما الأصلي.

كانتالوب أمريكا الشمالية (Cucumis melo reticulatus): هذا النوع شائع في الولايات المتحدة وتمت تسميته reticulatus بسبب جلده (الشبكي) الشبيه. هذه البطيخ لها رائحة حلوة خضراء شاحبة مميزة.

كانتالوب الأوروبية (Cucumis melo cantalupensis): تحصل هذه الكانتلوب على اسمها من قرية كانتالوب البابوية الإيطالية وتتميز ببشرة خضراء شاحبة مضلعة مختلفة تمامًا عن نظيرتها في أمريكا الشمالية. تنتمي غاليا البطيخ والكرنتايس أيضًا إلى هذه الفئة.

التوافه - مصنوعة من 90 في المئة من المياه ، كوب من الشمام يحمل 60 سعرة حرارية فقط. الآن ، هذا ما نسميه فاكهة لذيذة وسكرية وصحية! الآن ، نحن نعرف عدد السعرات الحرارية في الشمام.

فوائد الشمام

الفوائد الصحية

يقوي جهاز المناعة

صحة القلب والأوعية الدموية

يمنع السرطان

يكافح الإجهاد

صحة العين

يمنع إعتلال الكلى السكري

مفيد للرئتين

علاج الأرق

المعونة في علاج مشاكل الحيض

الإيدز في تخفيف الوزن

الاقلاع عن التدخين بلا انسحاب الأعراض

مفيد للمرأة الحامل

الممتلكات الطبية من بذور الشمام

تخفيف الأسنان

القيمة الطبية لشاي الشمام

المعونة في علاج التهاب المفاصل

يعزز الهضم

[babbletop]

Do you know the Top 10 Most Expensive Foods In The World? We all like a touch of luxury from time to time. There are some dishes and food items that are known for being so expensive many of us probably won’t have even heard of them, never mind trying them! To be honest, some of the dishes and food items don’t even sound all that appealing, but if the rich and famous enjoy them then why not. Here is a rundown of the top 10 most expensive foods in the world. Comment #ExpensiveFood #Expensive #Food if you want to try and eat this list of the top 10 luxurious and most expensive foods in the world. Timestamps: 0:34 Caviar 2:16 White Truffles 3:12 Japanese Wagyu Steak 4:26 Fugu 5:31 Birds Nest Soup 6:39 Mattock Mushrooms 7:51 Densuke Watermelon 9:04 Yubari King Melon 10:17 Elvish Honey 11:27 Saffron Summary: - Caviar (less often, caviare) is a delicacy consisting of the salt-cured roe of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. - Tuber magnatum, the white truffle or trifola d'Alba Madonna ("Truffle of the White Madonna" in Italian) is a species of truffle in the order Pezizales and family Tuberaceae; it is found in southern Europe. - Wagyu is any of four Japanese breeds of beef cattle. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef. - The fugu in Japanese, bogeo or bok in Korean, and hétún in Standard Modern Chinese is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. - Edible bird's nests are bird nests created by edible-nest swiftlets, Indian swiftlets, and other swiftlets using solidified saliva, which are harvested for human consumption. They are particularly prized in Chinese culture due to their rarity, supposedly high nutritional value, and flavor. - These highly sought-after fungi can be found in Japan and China as well as more recently, the United States. Typically, these mushrooms are found at the base of oak trees. However, there are only certain countries that you will find them growing in, like the Italian white truffle. - While your traditional watermelon has a green stripy rind, the Densuke watermelon instead is totally black. - The Yubari King is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city close to Sapporo. The Yubari King is a hybrid of two other cantaloupe cultivars: Earl's Favourite and Burpee's "Spicy" Cantaloupe. The hybrid's scientific name is Cucumis melo L. var. reticulatus Naud. cv. Yubari King. - This particular type of honey is harvested from caves in Turkey deep underground. - Produced from the Crocus flower, it is estimated that 14,000 stigmas will produce only one ounce of threads of saffron. Make Sure To SUBSCRIBE To Our Channel! ►► https://goo.gl/Grh1Wg Top 10 Untold Truths of Heinz Tomato Ketchup!!! Top 10 Untold Truths of Sriracha!!! https://youtu.be/tGXO1GgK97A Top 10 Untold Truths of Tabasco!!! https://youtu.be/fXycQGmp1bk Top 10 Untold Truths of Red Lobster!!! https://youtu.be/Wk9jPtvC574 Want to see our Most Popular Videos? Check them out here: https://goo.gl/tz6DA4 All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

[sherristockman]

Growing Guide for Melons Dr. Mercola By Dr. Mercola Sweet, succulent and delicious, melons are one of the largest fruits, offering a completely unique flavor among all other fruit offerings. Why grow them yourself? One reason is because commercially grown melons are picked at a slightly unripe state to survive being shipped long distances, and there’s also a good chance they’ll sit in a truck, on a skid in the back of the grocery store or in a bin among dozens of others, so they’re picked when they’re still a little green if growers and food chains want them presented for sale at peak ripeness. However, the longer melons remain on the vine, the sweeter and more delicious they become. That explains why you’ve probably purchased what looks to be a perfectly ripe melon at the grocery store but found it rather bland once it was cut. The solution is growing your own. Can you imagine having vines that grow at the rate of a few inches a day and watching golf ball-sized melons forming that will turn into large, juicy, scrumptious food? Melons contain fiber, vitamin B6 and folate, plus excellent amounts of vitamin C to fight infection and vitamin A for improved vision. In addition, flavonoids include beta-carotene, lutein and zeaxanthin, which is a carotenoid absorbed into the retina that may provide light-filtering functions to protect against age-related macular degeneration. Potassium in melons helps control heart rate and blood pressure and protects against stroke and heart disease. Manganese, also found in melons, is a cofactor for the enzyme superoxide dismutase, a powerful antioxidant. Origins and Varieties of Muskmelons (aka Cantaloupes) There are many types of melons; Horticulture at Oregon State University notes that although all melons are classified as Cucumis melo, what’s grown in the U.S. are the netted, aromatic and Persian (reticulatus) varieties. True cantaloupes are grown mostly in Europe (cantaloupensis), although most people in the U.S. call muskmelons cantaloupes. Other cultivars are casabas, crenshaws, honeydews and late-maturing winter melons (inodorous), which are more oval with a waxy surface, smooth or wrinkled, and less fragrant. These begin ripening as the weather starts to cool and require a full 100 days on the vine. There’s also the snake melon (flexuosus), grown in Asia, and the Oriental pickling melon (conomon).1 Muskmelons can be identified by their vertical ribs and rough, camo-green skin that looks like it’s covered over with tight-knit, tan netting. Rodale’s Organic Life explains that true cantaloupes have orange flesh and rough, scaly skin with rough, distinct veins.2 In a nutshell, the history of cantaloupes is said to have begun in Armenia, from where they were taken to other parts of Europe, including Italy, where there’s a city called Cantalupo. All varieties have developed from centuries of constant cross cultivation. In addition: “The original Cantaloupe was smaller and not quite as sweet as modern cultivars. Cantaloupes have been developed over time to achieve uniform size, improved flavor and disease resistance. This high level of consistency has contributed to the Cantaloupe becoming the most widely eaten melon variety in America today.”3 What Melons Need for Optimal Sweetness and Texture Sunshine and warmth are worth their weight in gold for optimal melon growth. The requirement of a good three to four months of warm weather, plus soil that contains plenty of nutrients, are not too much to ask for these beauties to thrive and taste wonderful on your table. Planting tips include: Planting seeds on mounds or raised rows called hills, around 6 to 8 inches high, will lead to better drainage (they don’t like to sit in water), and it helps growing melon vines retain the heat of the sun longer. Seeds should be planted 1-inch-deep, 18 inches apart in hills that are about 3 feet apart. Again, if space is limited, fencing, trellises or other supports can be used to force the crop to climb upward instead of outward. Keep the soil melons are grown in evenly moist, but not soaking, as that sometimes causes the fruit to swell suddenly and become watery. Too much rain or watering after drying out for a period can cause waterlogging, as well as cracking in the ripening melons, so try to keep the soil at a consistent dampness. Before planting seedlings outdoors, harden them off by setting them outdoors in a sunny area during the day, then take them back in at night. Soil that’s rich in organic matter is important to grow exceptional melons, so adding compost is wise. Maintaining a pH of 6.5 to 7.5 is about right for most garden plants. Besides adding a few inches of compost to the planting area, master gardener Mark Abbott-Compton, featured in the video above, advises feeding the soil with organic potash, aka potassium, and adding an organic fertilizer made from deep-rooted comfrey plants. (Phosphorous fertilizers may damage not only your own soil over time but may contribute to harmful runoff, the University of Minnesota Extension (UMN) notes.4) According to Grow It Organically,5 potassium provides the plants with higher and better immunity, flowering and fruiting, as well as nutrients. The Organic Gardener6 explains how to make a fermented comfrey extract that’s rich in potassium and nitrogen and acts as a natural pesticide. Bits to Know About Growing (and Storing) Melons Granted, melons do take up a lot of space. Comparatively speaking, just one watermelon vine can encompass as much as 100 square feet and net only two melons, while a 16-square-foot area can produce an average of 16 muskmelons. If space is at a premium where you live, there are bush varieties that grow upward on a fence or trellis rather than outward. If a developing muskmelon is hanging rather than resting on the ground (and either is perfectly fine) it can get so heavy that the vine can snap about a week before the melon is actually ripe. To prevent this, Abbott-Compton uses a novel approach: Find a pair of sheer pantyhose that can be slipped over the melon and simply tie the legs to points higher on the trellis to better support the melon’s weight. The tights will expand without impeding the melon’s growth, allowing it to remain on the vine for as long as it takes to develop peak ripeness. You may wonder how to tell if your melons are “ready.” Abbott-Compton offers a few tips. One is to gently squeeze the melon, which will “give” slightly when it’s ripe. Another clue is its fragrance, which should smell like the fruit inside. Alternately, Specialty Produce notes that muskmelons will feel heavy rather than hollow, and “should yield just slightly to finger pressure at its blossom end, which is opposite of its scarred end, where it was removed from the stem.” 7 On a muskmelon’s twining vines, you get two types of flowers. One type is a male and female, which produces the fruit, and the other is purely male, Abbott-Compton explains. UMN expounds on that bit of information with something quite fascinating: “Cantaloupe flowers have a pollination window of one day. Pollen must be transferred from the male flower to the female flower on this day for seed set and fruit development. Fruit size and shape are related to the number of seeds set. Poorly pollinated flowers either abort or produce misshapen fruit. The first blossoms often drop off muskmelon plants but this is not a problem. The first flowers to appear on the vines are male. The female flowers, which open later, have a swelling at the base that forms the fruit (the ovary). After bees pollinate these female flowers, the fruit develops!”8 Growing Melons in Different Gardening Zones If your garden happens to be in one of the warmer climates, you can plant straight into the soil after any threat of a cold snap is over. You can test the soil temperature; at least 65 degrees F (and 70 to 75 degrees F is even better) is recommended to make sure germination takes place as it should. However, seedlings grown indoors that develop either tendrils or more than four leaves may have trouble getting established once you transplant them. Melons have a longer growing time than some other plants, so it’s important to get the seeds into the soil as quickly as possible after the last frost in the spring. To warm up the soil (and keep it warm once the plants are in the ground) you can cover it with fabric or black paper mulch a few weeks before planting or transplanting. Mother Earth News9 suggests anchoring row covers securely with bamboo poles or 2-by-2 lumber. You can also use plastic jugs with the bottoms cut out placed over young individual seedlings to keep them warm and protected from critters. However, if you happen to live in one of the upper-U.S. planting zones, say, Zone 5B and lower, which denotes a shorter season, it’s helpful to know that planting several seeds one-half inch deep in 4-inch peat pots in a south-facing window or grow lights indoors works well for melons. Thin 2-inch-tall seedlings to the strongest plant by cutting off smaller starts at the soil level. Then there’s the end of the growing season to consider. A Canadian melon grower asked the Almanac what to do with his nicely growing melons as frost was becoming imminent and wondered if it would bother his crop. The answer: “Like all melons and ‘water-heavy’ fruit, cantaloupes are indeed susceptible to frost. You will want to cover them with blankets or towels at night to help retain the earth’s warmth and then remove same during the day so that they continue to ripen in the sun. Labor-intensive, but it can be done!” It’s a good idea to record the day you planted so you can roughly figure the time of harvest, which is generally 65 to 86 days, according to Heirloom Organics.10 A cantaloupe can be refrigerated for a few days if it’s already ripe until you’re ready to use it, or if it’s not, stored at room temperature for few days until it is. Natural Methods to Deal With Pests and Disease One last bit of information that’s helpful is that along the growing process, a few problems, namely insects and disease, may cause problems for organic growers. Insects (which can actually precipitate disease) include squash bugs on young plants, squash vine borers that can tunnel through your vines, melon aphids and striped cucumber beetles (causing the most problems) that eat the leaves, stems and fruit. Identifying the actual pest is important to remedy the problem without resorting to the use of chemicals. Make sure you examine under the melon vines’ large leaves for damage, such as curling leaves, and a sticky substance known as honeydew (ironically), as well as the bugs themselves. Home Guides11 suggests: Suctioning them up with a portable vacuum and emptying them into a bucket of soapy water Picking them off by hand and dropping them into a bowl or bucket of soapy water “Spray[ing] melon vines with a strong jet of water from your hose, which is often enough to kill the majority of melon aphids, as well as small pests such as thrips and mites, that feed on the melon stems and foliage.”12 An insecticidal soap made from 3 teaspoons of liquid soap per 1 gallon of water, thoroughly sprayed on leaves every two or three days, plus after rainfall Sawdust-looking droppings made by boring insects are a clue to their activity, as are wilted vines and/or holes in the stems. A naturally-occurring bacterium Bacillus thuringiensis (Bt), only toxic to specific insects, has been used by organic farmers to control crop-eating bugs. It’s readily available in stores; mix per directions, fill a syringe and inject into the roots just above the soil line. (This shouldn’t be confused with the damaging way Bt toxin is being used in genetically engineered (GE) crops like corn and soy.) As for disease, one is called damping off, caused by cold, wet soil. Another is bacterial wilt, which is self-descriptive. Powdery mildew is a fungal disease evidenced by white powdery spots on the leaves that can infect melons. You can buy seeds that are resistant to disease, and further protect your melons by not growing them for three or four years where members of the squash family have been grown.13 Control weeds to help prevent such diseases and get rid of them. Keep plants spaced properly, remove infected plants immediately and burn them. Always clean your tools and wash your hands and gloves after working in the garden. Rutgers University suggests Wollastonite powder, according to Organic Growers School, a site that stresses disease prevention as the very best remedy for growing melons or any other garden plant.14 Saving Your Seeds — Another Reason to Grow Your Own Melons When picked at peak ripeness, the seeds are mature enough to harvest the seeds for future planting, per Heirloom Organics:15 Half the melon with a sharp knife, scoop out the inner seed lining and place the seedy pulp into a bowl. Remove as much of the pulp as possible by hand to discard and add warm water to the bowl. Skim the surface of the water to remove floating seeds that won’t produce plants. Rinse the rest of the seeds to remove any remaining sugar and pulp and place on a screen to dry. Allow the seeds to dry for about three days, then place them in an airtight bag marked with the seed type and the date they were harvested. Place the bag in the freezer until next season. Another reason to plant your own melons? There’s a real possibility that conventional farmers have used chemical fertilizers, pesticides and herbicides in the growing of most melons found in supermarkets. Melons have also been the source of numerous foodborne disease outbreaks, including listeriosis. By growing your own, you’ll know they’re free of pesticides and are far less likely to be contaminated with disease-causing bacteria. If you buy your cantaloupes, it’s best to look for organic, but if that isn’t possible they tend to be one of the least pesticide-contaminated crops. Currently, cantaloupes are No. 39 on the Environmental Working Group’s (EWG) Dirty Dozen list16 of the most pesticide-laden fruits and vegetables.