د.ك 2.50

This novelty melon has long been a garden favorite. These yellow-skinned, banana-shaped melons grow up to 24″ long and weigh up to 8 pounds each. The salmon-orange flesh is sweet and spicy, with a delicious fragrance. It grows and ripens in about 90 days.

The banana melon, an heirloom variety, was first listed in 1885 in J. H. Gregory’s seed catalog. Mr. Gregory said of this melon, “When ripe it reminds one of a large, overgrown banana… it smells like one, having a remarkably powerful and delicious fragrance.”

Sowing: Melons must not be planted until the soil temperature has warmed to 70-80 degrees F, since they thrive in heat. Start the plants indoors only 2-4 weeks before transplanting, since if the plants grow too large they have difficulty adjusting to the change. Sow several seeds 1/2″ deep in each peat pot, and keep them at 75 degrees until they germinate. Thin to the strongest plant in each pot by cutting off the others. Gradually accustom the plants to outdoor temperatures by setting them outside during the day, then transplant them to hills 4-6′ apart with 2-3 plants to a hill. For companion planting benefits, plant melons near corn but not potatoes.

Growing: In cooler climates, melons may benefit from black plastic to warm the soil; mulch also helps to conserve necessary moisture, control weeds, and keep the melons clean. Adequate moisture is particularly crucial as the vines begin to develop. After midsummer, pinch off blossoms and smaller fruits in order to direct the full energy to the larger fruits; the smaller fruits will not have time to ripen before frost, and are no great loss.

Harvesting: As the melon ripens, it will turn yellow and become very fragrant; the stem should fall off easily, and the blossom end should be slightly soft. The melon will keep for several weeks in a cool place.

Seed Saving: When saving seed from melons, keep in mind that they will cross pollinate with other varieties of melon but not with watermelon, cucumbers, or squash. Melon seeds mature when the fruit is ripe; cut open the fruit and put the pulp that contains the seeds into a bowl. Work it with your fingers to separate the seeds from the pulpy fibers. Add enough water so that the pulp and the hollow seeds will float; remove the floating material, and the good seeds will remain at the bottom of the bowl. Rinse them well, then spread them out to dry completely. Store them in a cool, dry place for up to five years.

Latin Name: Cucumis melo

Type: Open Pollinated, Heirloom, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 900

Planting Method: Direct Sow

Sunlight: Full Sun

Height: 16 Inches

Color: Orange, Yellow

متوفر في المخزون