Water consistently, providing 1–2 inches per week, and avoid wetting the leaves to prevent fungal diseases. Mulching around the base helps retain moisture and suppress weeds. Hand-pollinate flowers if bees are scarce by transferring pollen with a small brush. Watch for pests like aphids, cucumber beetles, and spider mites, treating infestations with neem oil or insecticidal soap.

Honeydew melon seeds should be directly sown into warm soil (above 70°F or 21°C) after the last frost. Plant seeds ½ inch deep, spaced 18 inches apart in well-draining soil. To speed up germination, soak seeds in warm water for 12–24 hours before planting. Seedlings usually emerge within 7–10 days.

Honeydew melons thrive in loamy, well-drained soil with a pH of 6.0–6.8 and need full sun for at least 6–8 hours daily. Space plants 2–3 feet apart in rows with at least 5 feet between rows for proper vine growth. If container growing, use a large pot (at least 5 gallons) with a strong trellis for support.

Feed honeydew plants with a balanced fertilizer (such as 10-10-10) when seedlings emerge, then switch to a phosphorus and potassium-rich fertilizer (5-10-10) when flowering. Adding compost or aged manure improves soil health and fruit production.

As a warm-season crop, honeydew melons do not tolerate frost. If an early frost threatens before harvest, cover plants with row covers or plastic sheeting.

Honeydew melons are ready to harvest when the skin turns creamy yellow and the blossom end feels slightly soft. A ripe melon should detach easily from the vine when twisted. For better fruit production, prune excess vines to focus energy on developing melons. Store harvested melons at room temperature for a few days or refrigerate for up to two weeks.