have creeping thyme. what kind of melons do you have? commercial or collected? Here is a link that might be useful: trade page

I have the Egyptian Walking Onions... is that the kind you are looking for?

jss, you may find a trader in the exchanges and trading forum Here is a link that might be useful: exchanges and trading

http://www.localharvest.org/citron-melon-red-seeded-citrullus-lanatus-C19779 Citron Melon Seeds. Citrullus lanatus. Heirloom . Open-pollinated . The original Watermelon. Marmalade recipe included! 15 seeds Citron_15pkt $2.00 http://www.heritageharvestseed.com/citron.html Citron (a.k.a. Red Seeded Citron, Colorado Preserving Melon) The red seeded citron is a very old melon that appeared in manuscripts as far back as the 1580�s. Citron preserves were once very popular. The white flesh was not eaten raw but used to make sweetmeats which were candied melon rind used in fruitcakes and other deserts. The 1937 McFayden Catalogue had this to say about the Red Seeded Citron, "Is not eaten raw but is used to make a very clear, transparent preserve of peculiarly fine flavor. It is one fruit that every practical housewife grows in order to obtain an economical supply of preserves for use during the winter." (80 days) Click here for a citron preserve recipe. * Package Qty: 20 seeds * Price: $3.00 CITRON PRESERVES Citron melons (about 5 pounds), 5 pounds of sugar, lemons. Cut the citron in slices, peeling outer skin. Remove all visible seeds. Add sugar pound for pound to the citron. Cover and put in cold place overnight. The next morning bring the mixture to a slow boil. Add sliced lemons according to taste. Cook several hours until it becomes thick, clear and yellow. The longer it is cooked, the thicker and darker it will become. Therefore, if one prefers it thick and dark, rather than liquid and light yellow, it should be cooked for a longer period of time. Place in a stone crock or in sterile jars and stores in a cool place. This recipe keeps very well in storage. We still have several jars in our basement which are several years old. This recipe is excellent when used as a replacement for maple syrup on pancakes, waffles and the like. CITRON PRESERVES 5 lbs. of citron, 2 pieces of whole ginger, 4 lbs. of sugar, 4 lemons, sliced, 1 small can of crushed pineapple, a few grains of salt. Remove peel and seeds from citron. Cut into cubes and cover with water. Add ginger. Cook until citron can be pierced with a toothpick. Drain well, add sugar and let stand overnight. Add lemon, pineapple and salt. Cook until desired consistency. Fill sterilized jars and seal. Editor's Note: Citron is a melon-like fruit which cannot be obtained in any market. It must be grown in a home garden. This is sometimes difficult to achieve because obtaining the seeds is very difficult. They will grow only in the blackest soils. They are roughly melon sized and very hard. Slicing is very difficult. They will stand for many weeks before they begin to rot. http://www.cornucopiaseeds.com.au/products.php?product=Jam-Melon-%252d-Red-Seeded-Citron Jam Melon - Red Seeded Citron RRP: Price: $3.00 (including tax) JAM MELON (Citrullus lanatus) Inedible raw but used for making preserves. Grown in the same manner as watermelon. Sow after frost or indoors 5 weeks before transplanting. 80-100 days RED SEEDED CITRON This red-seeded variety of citron has been grown for centuries. Hardy prolific vines that produce smooth round fruit up to 5kg with dark green skin with pale green stripes. Used to make jams and pickles and added to fruitcakes, cookies and puddings. The best fruits can be stored for up to a year. Seed count: 7-9 seeds per gram Seeds per packet: 15