Echinacea
Watermelons
Crimson Sweet - Watermelon
Ref : P4820
- Citrullus lanatus
Bag of 15 seeds
This variety produces very short, almost round fruit. Their thin skin is striped with dark and light green. The flesh has a fine texture and a very mild flavor.
This variety has low susceptibility to fusarium and anthracnose. It is a cross between "Miles", "Peacok" and "Charleston Gray".
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Watermelon contains almost 92% water and little fiber, making it easier to digest for people with sensitive intestines. Rich in lycopene, an antioxidant that gives it its red color, it has cholesterol-lowering, anti-inflammatory and cell-protecting properties. Its content of amino acids and vitamin C contributes to a healthy immune system. The seeds are also rich in vitamin C, proteins, carbohydrates and lipids.
in bucket, in the ground
Sow in pots at temperatures between 20 and 30°C, 6 weeks before planting. Transplant with the root ball, after the last frosts, in planting holes enriched with compost, spaced 1.5 m apart in all directions. Sowing in the open ground is possible, under the same conditions, when the soil is well warmed and outside temperatures no longer fall below 15°C.
March, April, May
April, May, June
July, August, September, October
in the ground, in the greenhouse
sunny
medium
sandy, humus
rich, reheated, drained
Citrullus lanatus
mid-season
15 seeds
round
fine
Red
From 100 to 200 cm
From 25 to 30 cm
runner
cut
United States
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This old variety originated in the United States. It was developed in 1964 in Kansas. It is the result of crosses between "Miles", "Peacok" and "Charleston Gray".
Watermelon contains almost 92% water and little fiber, making it easier to digest for people with sensitive intestines. Rich in lycopene, an antioxidant that gives it its red color, it has cholesterol-lowering, anti-inflammatory and cell-protecting properties. Its content of amino acids and vitamin C contributes to a healthy immune system. The seeds are also rich in vitamin C, proteins, carbohydrates and lipids.
