Melon Stellio F1 - Cucumis melo

The 'Stellio' hybrid melon is a Charentais-type variety that does not require pruning. It is cultivated for its round fruits, weighing 1 kg, with orange flesh that is juicy and sweet. Sowing takes place in April-May for a harvest from June to September.

The melon is most likely native to Asia. However, tangible traces of it can be 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 the taste. It was a dish 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 did various methods of preparing and cultivating melons.
The melon is a compact, round or oblong fruit with smooth, ribbed, or reticulated skin. The very watery flesh can be green, white, yellow, or orange, enclosing a central cavity filled with seeds. It is commonly consumed raw as an appetiser or sweet dessert but can also be used in sorbets, jams, compotes, or syrups. The small melons removed during thinning and various pruning can be pickled in vinegar with herbs. Melons are very hydrating, refreshing, and diuretic. They are known to be rich in trace elements and vitamins B and C in particular. Orange-fleshed varieties also contain vitamin A (the famous carotene!).
They are creeping annual herbaceous plants, with female flowers distinguished from male flowers by their inferior ovary (beneath the flower), resembling an embryo of fruit. They are located on 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 required between fruit formation and picking. The sweet smell emitted by the fruit and the stem on the verge of detaching indicates that it is time to harvest.

Storage: If unopened, the melon can easily be stored for several days (no more than five days) in a dry and well-ventilated place, such as on racks. You can freeze it if it has been opened or has suffered an impact. Remove the skin and central seeds before cutting them into pieces and moistening them with the juice of a lemon.

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 preventing it from rotting due to moisture. Also, consider mulching around the plants, especially during the height of summer, as melon plants prefer cool soil.
Melons are very susceptible to powdery mildew (a fungal disease that leaves a white downy coating 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 of this family - cucumbers, watermelons, squash, etc. - they deplete the nutrients in the soil. Therefore, it is important not to cultivate this fruit vegetable in the same place or consecutively to avoid excessively depleting the soil.
Plant them with oregano; they complement each other well in the garden and on the plate.