Although this variety is most likely of Hungarian descent, this melon is generally identified with Kibbutz Ha'Ogen in Israel. Ha'Ogen is Hebrew for "the anchor". Melons were developed and domesticated in Africa and Asia. Europeans settling in the Americas are recorded growing honeydew and casaba melons in the 17th century.
This variety works for:
- Fresh eating
Melons are traditionally eaten raw or fresh. Top a slice of melon with a dash of salt and serve with any meal or on its own!
Melon pairs nicely with both sweet and savory flavors so you can combine it with other fruits in a salad or toss with mint, feta, and cured pork or bacon.
Instructions - Melons love heat. Sow seeds outdoors in 12" diameter hills after danger of frost has passed and soil has warmed. Space hills 6' apart in all directions. Seeds will germinate in 4-10 days. Can also be started indoors 2-3 weeks before last frost.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
I grew these in my western WA garden, and they ripened the earliest of the 4 varieties that I tried. I harvested mine in early September. The flavor and texture were luscious, and the melons were a nice size. The vines were not heavy producers, but I'd rather have a couple of good sized melons than 8 tiny ones that don't ripen. I'll be planting these next year.
by Steve K.
My all-time favorite melon I have ever tasted. Every year it is a special treat. Grows well in sandy, fast draining soil here in zone 6B Michigan.