Lucy Chamberlain’s Fruit and Veg
Cantaloupes and honeydews are quite easy to cultivate, and even musk melons are possible with a greenhouse. Lucy explains how to grow sweet and fragrant fruits
WITH its juice-packed flesh and unmistakable perfume, a ripe homegrown melon is something everyone with a sunny spot in the garden should experience. When eaten warmed by the sun (instead of numbed by the fridge), the perfumed flavour is unparalleled. But how do you get the best crop from your vines?
Melon plants have a reputation for being fussy, but follow my key points (see the checklist on page 20) and you’ll be fine. Here, I’m writing about varieties of Cucumis melo, rather than watermelon (Citrullus lanatus) or cucamelon (Melothria scabra). This species gives us honeydews, galias and cantaloupes (which includes the much-desired Charentais types).
Sown in March or April, the first fruits will be ripening now, filling the air with that unmistakable scent. My benchmark varieties are F1 hybrid cantaloupes: ‘Emir’ (netted skin, British bred) and ‘Alvaro’ (smooth skin, mildew resistance). Both ripen well in UK summers and have an RHS Award of Garden Merit (AGM). ‘Ogen’ (AGM) is a classic that I’ve grown in the past, and it’s still readily available.
Growing secrets
A watchpoint for melons is root chilling (especially when they are young, and if they are kept too moist). Be slightly shy with water until the root system is established. Damping down the greenhouse using a rose attachment to the hosepipe keeps humidity buoyant in summer.
Unless bees have ready access to the blooms you need to hand-pollinate your plants, but don’t try pollinating wet flowers. Keep these things in mind, and you’ll be well on your way to delicious horticultural decadence!