Cool, refreshing watermelon on a hot day helps restore hydration while providing vitamins and antioxidants.  Watermelon is technically classified as a berry with a hard rind.  The origin of watermelon cultivation has been traced to tropical North Africa.  Seeds and early Egyptian art trace the domestication of this fruit back to 6,000 years ago.

The earliest grown watermelons were not the sweet varieties we know today.  They were grown as a source of water and food for humans and farm animals.  Today, over 1,000 varieties are grown in tropical to temperate countries world-wide.  China grows at least 2/3 of the world's total watermelon production.

Watermelon is an annual flowering vine plant species of the Curubitaceae family that produces melons with a green or yellow rind with red, pink, orange, yellow green or white flesh.  Red is the most common.

How to grow: Watermelons are relatively easy to grow.  Seeds may be harvested from watermelons, rinsed and dried. The indigenous varieties grow well from native seeds.  Work the soil to at least 10 inches deep and 12 inches around; add compost, worm castings and well-rotted manure as helpful additions to get the seeds off to a healthy start.  For each planting of 5-6 seeds make mounds about 6' distant from one another with each mound about 10 inches high and 10 inches across.  Plant the seeds about ½ - 1” deep and cover with soil.  Sprinkle or spray each mound until the soil is drenched.  Be sure to water every day.  Seeds generally germinate in about 4-12 days. Thin the seedlings to two of the heartiest to be 4” - 6” apart. Keep watering daily when there is no rain, but do not allow the soil to get soggy and do not water the leaves as they are susceptible to mildew. Be forewarned if plants are stressed by lack of water they may not set fruits. It is recommended to allow the top 1”- 2”of soil to dry out between waterings once the plants are established.  Be sure to mark each hill with a stake as once the plants are up and growing it is next to impossible to find the original mounds.  You may have to hand pollinate the pale yellow flowers if no bees are around to do the job. A paint brush or a cotton swab can be used to transfer the blossoms with pollen to those without. It takes approximately 100 days for watermelons to be ready to harvest.

How to harvest:  When the watermelon rind goes from shiny to a duller finish, the bottom of the melon turns from green to a yellowish tinge and the vine looks withered, it is harvest time.  Cut the cord from the vine to the fruit and store the watermelon in a cool location.

Disease and insect control:  Watermelons are susceptible to aphids, fruit flies, root knot, nematodes, powdery mildew and mosaic virus.  Below are two easy-to-make generic non-agro-chemical recipes to the rescue!

Neem oil or Neem tea spray:

½ ounce neem oil, or 2 cups strong brewed neem tea

2 teaspoons mild soap, like Bronner's or a liquid castile soap

1 quart water (use 2 cups water if you are using the neem tea method; add 2 more cups to make 1 quart)

Mix ingredients together, pour into a spray bottle, spray plant leaves top and underneath in the early AM or PM, not in the hot sun.

All-purpose bug spray (especially good for controlling aphids):

Chop one onion, 3-4 cloves of garlic, place in a blender, fill with water, grind, allow the mixture to brew for a day, then strain and mix in 2 teaspoons of ground cayenne pepper.  Pour the strained mixture with cayenne pepper into a gallon container, fill with water then add 2 tablespoons liquid castile soap, mix and spray on affected plants. Spray in the early AM or PM, not in the hot sun.

Health benefits:  Watermelons contain 91% water and up to 9% sugars and pulp.  There are 46 calories per cup. The flesh contains electrolytes and potassium and is high in magnesium and lycopene. Watermelons are high in vitamins A, B6 and C.  Eating watermelon along with some of the rind adds extra fiber.  The seeds are rich in magnesium and selenium and contain protein, calcium, iron, zinc, phosphorus along with vitamins B1, B2 and E.

Recipes:  Watermelon is enjoyed as a refreshing snack or dessert eaten out of hand.  There are many recipes for beverages, pickles and salads to be found on-line. The seeds raw and roasted can be made into a healthy snack. Here is a recipe for a delicious watermelon gazpacho.

4 cups diced watermelon

3 large roma tomatoes diced

1 small red, orange or yellow pepper diced

about ½ cup finely diced red onion

1 finely minced garlic clove

2 tablespoons lemon, lime or orange juice

1 small cucumber finely diced

¼ – ½ teaspoon salt to taste

¼ teaspoon red pepper flakes (optional)

1 tablespoon honey

Mix all ingredients together, then mash with a potato masher, or add to a food processor with an S blade and blend lightly.

Allow to cool in refrigerator for a few hours to blend and chill, then serve with a sprig of cilantro, finely diced chives or chopped basil and a few cranks of black peppercorns.

Enjoy!