Melon Polidor F1 - Cucumis melo

The 'Polidor' F1 Melon is a hybridization of the perfect sugar type, perfectly adapted to cultivation in colder regions such as north of the Loire. Its skin is distinctly reticulated and its pale green flesh is rather fine and very sweet.

Today, who can still resist the freshness of a melon during the summer? It can be eaten plain without any preparation; simply refrigerate it for at least an hour before serving. 'Polidor' is harvested at the end of summer in September and October for sowing done in April and May.

The melon is very likely native to Asia. However, it is in Egypt that we find the first tangible traces of it 5 centuries BC, then in Greece and Rome where it will be consumed immature, not very sweet, and seasoned with salt and pepper to enhance its taste. It is then a dish for Popes and Aristocrats. In the 16th century, it was cultivated throughout the South of France. Gradually, it spread to the West of France to supply the court in particular. Several species and numerous varieties emerged, while the methods of preparation and cultivation of the melon diversified.

The melon is a compact fruit, round or oblong with a smooth, ribbed, or reticulated skin. The very watery flesh can be green, white, yellow, or orange and surrounds a central cavity filled with seeds. It is commonly consumed raw as an appetizer or sweet dessert, but also in sorbets, jams, compotes, or syrup. The small melons removed during thinning and various pruning can be prepared as pickles marinated in vinegar and accompanied by herbs. The melon is very hydrating, refreshing, and diuretic. It is reputed to be rich in trace elements and vitamins B and C in particular. Orange-fleshed varieties also contain vitamin A (the famous carotene!).

These are creeping annual herbaceous plants whose female flowers are distinguished from the male flowers by their inferior ovary (under the flower), marking like an embryo of fruit. They are located on the secondary or tertiary branches of each plant and will form the fruit. As for the male flowers, they always appear in the axils of the leaves on the main stem.

Harvesting: four weeks are necessary between fruit formation and picking. The sweet smell given off by the fruit and the stem on the verge of detaching indicate that this moment has arrived.

Storage: if it is not opened, the melon can easily be stored for several days (no more than 5 days) in a dry and well-ventilated place, on racks for example. If it has been opened or has suffered an impact, you can freeze it. You will remove the skin, central seeds, before cutting it into pieces and moistening it with the juice of a lemon.

The gardener's tip: place a slate slab or a tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to humidity. Also, consider mulching around the plants, especially in the height of summer, as melon plants like cool soil.
Melons are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Melons are very demanding fruits belonging to the cucurbit family. Like all members - cucumbers, watermelons, squashes, etc. - they deplete the nutrients in the soil. Therefore, it is important not to cultivate this type of fruit-vegetable in the same place or one after the other in order to avoid excessively impoverishing the soil.
Plant them with oregano, they accompany each other favourably both in the garden and on the plate.