Seeds are used both as the roots of melon, due to its high content of emetine as vomitoria. The fruit pulp of the body acts as a tonic and as a softener of some types of inflammation.
Technical information Melon
- Scientific name: Cucumis melo
- Family: Cucurbitaceae
- Synonyms: melon (French), muskmelon vine (English); Mellon popone (Italian); meloeira (Portuguese).
History of Watermelon
A native of tropical Asia and Africa, the melon is a creeping plant and herbaceous shallow-rooted, grown in many warm climates. The leaves are large, rounded, dark green, with ribs protruding male and female flowers. It produces large fruit with yellow bark or green, which contain a tasty pulp and numerous seeds. These fruits, called melons are refreshing and contain vitamins A, B1, B2 and C, proteins, fats, carbohydrates and 90% water, whose chemical composition is sodium, potassium, calcium, magnesium and iron.
Melons are usually eaten in their natural state with or without sugar and sometimes flavored with ginger. They also enter in the preparation of jams and other sweets. In France it is not unusual season with salt and pepper. It should eat in moderation, because too much can cause bloating, cramping and diarrhea.
Melons are usually eaten in their natural state with or without sugar and sometimes flavored with ginger. They also enter in the preparation of jams and other sweets. In France it is not unusual season with salt and pepper. It should eat in moderation, because too much can cause bloating, cramping and diarrhea.
Melon Farming
The melon can not stand frost and prefers light, hot and dry weather. It is grown from seeds in late winter or early spring. Harvesting starts 90 days after cultivation.
Indications for use of Melon
- External Inflammation - Poultice: prepare the pulp of a fresh melon and ripe a poultice and applied over the affected area to relieve pain.
- Restorative - Fruit: consume daily, morning, 200g of fresh pulp and ripe melon (100g ripe melon produces 27.55 calories).
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