Melon, Oregon Delicious (Organic)
Cucumis melo. 80-90 days.
Oregon heritage melon mentioned in the Slow Food book, Restoring Salmon Nation’s Food Traditions, compiled by Gary Paul Nabhan. Super juicy and sweet flavor melts in your mouth. Slightly oval shaped but more round than Pike or Spear. Earlier than many heritage melons but not a short season melon. We usually harvest in mid-September from an early June sowing. Very hard to find; only available from one other seed company, Sandhill Preservation Center in Iowa. It is a pleasure to be part of bringing this variety back to Oregon.
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Sow indoors in 2-4” pots with good potting soil mid-May through mid-June. Transplant into the garden with 2’ centers one week after sprouting. May also be direct sown when soil is warm. Melons are frost-sensitive and benefit from row cover. Protect from birds while sprouting and from insects when plants are young.
Save Seed
To save seed, scoop out seeds when you eat the fruit. Rinse off and dry seeds. For seed purity, isolate from other C. melo by ½ mile.
benflath (verified owner) –
Where did you grow this variety? Oregon
We never thought we would have a successful large melon, but the Oregon Delicious proved us wrong! We had a really low germination rate and ended up with just a single plant, but that one plant produced 7 melons. 3 were as large and tasty as anything you’d buy in the store, and the other 4 were smaller, and we picked them too early. What stood out to us the most about the fruit was the incredible aroma. When they were getting ripe you could smell them from everywhere in the yard! The vines are also very vigorous. We let a couple go and they were well over 10 feet before we pruned them. We’re definitely growing them again this year!
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Jay (verified owner) –
Where did you grow this variety? Mountain West US
We transplanted this melon June 6th in Western Montana (5b). We thought it would mature later than Superprecoce du roc, but it has ripened just as quick. We harvested before full slip and just as the blossom end starts to show a hint of softening. We aren’t melon connoisseurs, but it’s the best tasting melon we’ve come across. Our vines produced 3-5 melons @ 18″ spacing, which will give us over 500 lbs/100′ row.
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