Germ 4-10 days
Middle Eastern. This Israeli melon is also known as Ha-Ogen. Developed on the Ogen kibbutz from ancient Indian/Persian stock and when first introduced became sort of the agricultural equivalent of an urban legend. The seed was jealously guarded and coveted, in very short supply, and only a few had access to it, though it is now it is readily available. Heavy yielder of 3lb fruit that mature from light green to a golden yellow. Flesh is pale green with a distinct light orange hue around the seed cavity. Of course the rich, aromatic flavor is the reason for Ogen’s continued popularity. 20 seeds
Indoors- Individual biodegradable peat/cowpots 1/2” deep, 3-4 weeks before last frost with soil temperature 70 degrees. Transplant 36” apart after last frost without disturbing the roots.
Outdoors- 1/2” deep after last frost in warm soil at least 70 degrees.
Harvest- Look for the following signs as it does take some practice on telling when they are ready to harvest. The skin tone changes and netting becomes heavy, the ends soften, they will slip from the vines or a gentle tug will pull it away from the vine, a crack develops around the stem, the closet tendril to the stem dries, and the aroma increases when ripening.
Tips- Plant in fertile soil amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth.