Tuscany Melon - Italian Heirloom
The Italians take their melons very seriously. Served with thin slices of prosciutto or grilled for a few seconds, they are treasured like a fine wine. The best are even labeled and numbered!
Tuscan Melons are cherished in Italy and throughout Europe, but have only been grown in the U.S. for a few years where they’re already a favorite. This is a pretty melon with bright orange flesh, but its righteous flavor and fragrance put it over the top. You'll never eat a supermarket cantaloupe again.
Thoroughly moisten your seed-starting mix, and then fill your pots/containers to within 1/2" of the top.
Place two or three seeds into each small container or each cell of a seed starter. Cover the seed with about 1/4" of soil.
Water to ensure good seed-to-mix contact. You can use a plant mister or just dribble a stream of water over the top. You don't need to soak the soil, just moisten the top layer.
(You don't want to heavily water and "push" seeds to deep that they can't germinate.)
Keep the mix moist but not soaking wet. Lay some plastic kitchen wrap and a rubber band over pots to keep in heat and moisture.
Place the pots in a warm, sunny spot or on top of a heat mat. (Seeds won't germinate until the soil itself is 75-80 degrees.)
Check pots daily. As soon as you see sprouts, remove the covering and place the pots in a sunny window or under grow lights, keeping the lights just an inch or two above the tops of the plants.