Melon Rubens F1 - Cucumis melo

The 'Rubens' Melon is a variety of Charentais or Cantaloupe type. The skin is pale green and shiny and smooth, with well-defined ribs that are not very pronounced. When ripe, it has a bright orange flesh rich in vitamin A (carotene!) that is very tender and sweet. And to signal that it is ready to be picked, the skin turns yellow. It is easily grown in colder regions such as north of the Loire as it tolerates cool summers.

Today, who can resist the freshness of a melon during the summer? While it is commonly consumed sweet as an appetizer or dessert, it is also suitable for savoury accompaniments. It enhances carpaccios and marinades, which you should preferably refrigerate for at least an hour before serving.
This variety is resistant to common melon diseases. You can sow it from April to May and enjoy it from July until the end of September.

The melon is most likely native to Asia. However, the first tangible traces of it were found in Egypt 5 centuries BC, and then in Greece and Rome, where it was consumed immature, not very sweet, and seasoned with salt and pepper to enhance its taste. It was considered a delicacy for Popes and Aristocrats. In the 16th century, it began to be cultivated throughout the south of France. Gradually, it spread to the west of France to supply the court. Several species and numerous varieties emerged as melon preparation and cultivation methods diversified.

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

They are annual creeping herbaceous plants, with female flowers distinguished from male flowers by their inferior ovary (below the flower), resembling an embryo of a fruit. They are located on the secondary or tertiary branches of each plant and will form the fruit. Male flowers, on the other hand, always appear in the axils of the leaves on the main stem.

Harvesting: Four weeks are needed between fruit formation and harvesting. The sweet smell given off by the fruit and the stalk about to detach indicate that the moment has arrived.

Storage: If the melon is not cut, it can easily be stored for several days (not more than 5 days) in a dry and well-ventilated place, such as on racks. If it has been cut or has suffered an impact, you can freeze it. Remove the skin and central seeds before cutting it into pieces and moistening it with lemon juice.

Gardener's tip: Place a slate or tile under the fruit. This way, it will no longer be in direct contact with the ground, preventing it from rotting due to moisture. Also, remember to mulch around the plants, especially during the hottest part of the 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 fruit that belongs to the cucurbit family and are very demanding. Like all members of this family - cucumbers, watermelons, squash, etc. - they deplete the nutrients in the soil. Therefore, it is important not to cultivate this type of fruit in the same place or consecutively, in order to avoid depleting the soil excessively.
Plant them with oregano, as they complement each other well in both the garden and the plate.