This traditional variety produces melons with smooth skin, thick flesh and very fragrant. The melon can be eaten as an appetizer with a glass of wine or as a dessert.
1. Sowing: Sow in May-June in a sunny position, 5-6 seeds in small remote shallow holes 1m x 60 cm.
2. Thinning: Fifteen days after sowing, keep in each hole only the strongest plant and tear others.
3. Harvest: 3. Harvest: Cut and collect from August to September. For melons in July, sow in heated shelter in March-April.
Melon like the proximity to the leek as it protects the parasites such as fusarium.