2013 has been declared the Year of the Watermelon by representatives of the horticultural industry and announced by the National Garden Bureau.

Each year, the National Garden Bureau announces three award winners. This year the perennial winner was wildflowers, the flower winner was the Gerbera daisy and the vegetable was the watermelon. And yes, Virginia, with proper variety selection and care we can grow watermelons in Central Oregon.

In Lytton Musselman’s book, “Figs, Dates, Laurel and Myrrh: Plants of the Bible and the Quran,” watermelons are thought to be referenced in Numbers 11:5 as one of the delicacies of Egypt that was desperately missed as the Israelites trekked across the desert.

The wild watermelons still found in the Sahara Desert bear little resemblance to the huge melons sold in our markets. The wild melons are ball-shaped with a diameter of 6 inches. They have a smooth, thick rind, relatively little flesh and numerous seeds. The thickness of the rind keeps them fresh for a long time. The edible seeds are roasted and are a common snack in Sudan and Egypt, according to Musselman.

Watermelons arrived in the Americas in the early 1600s and were first cultivated in Massachusetts in 1629. By the middle of the 17th century, the watermelon had made its way to Florida. From the various histories I have read, there seems to be a controversy as to the who, where and when. Did the seeds travel from a harvest in Massachusetts to Florida? Some historians believe the slaves brought the seeds. Others believe the Spanish brought the seeds into the south and shared them with the American Indians in Florida. However they spread from Egypt to other countries, I am sure we are all grateful for the effort, especially on a hot summer day.

Watermelon is considered both a fruit and a vegetable with sweet juicy flesh. It is used as a sweet enhancer, a dessert after everyday meals or the highlight of the first summer picnic. It is made into summer drinks with different combinations to add zing and flavor. In China, the watermelon is stir-fried, stewed and often pickled. Watermelon rind pickles are still a favorite in the United States during the fall canning season. During the Civil War, the Confederate Army boiled watermelon to make molasses for cooking. You’re right, I had to look it up and found an accounting from a woman not too many years ago who did go through the process using a recipe from a 1979 church recipe book. She was grateful for the experience, but the yield of one quart of concentrated sweetener, the all-day effort and the “hanging on” odors kept her from needing to repeat the experience.

According to the Western Watermelon Association, watermelon is fat-free and nutritionally low in calories and is a good source of energy. Watermelon is perhaps the most refreshing fruit of all because it consists of 92 percent water, making it a great thirst-quencher. Watermelon is an excellent source of vitamin C, beta-carotene and lycopene as well as a good source of vitamins B1 and B6, pantothenic acid, biotin, magnesium, potassium and dietary fiber.

Granted, watermelons grow best in warmer climates, but we do really well in raising our heat zones through heat-absorbing creativity. Raised beds with hoop coverings, native rocks, cold frames used as summer growing beds and containers can help us grow warm-season crops. Covering the soil with black plastic helps to maintain a warmer soil temperature. Cut slits or holes in the plastic at planting time. Be sure to monitor plants to ensure they are getting enough water. Select small varieties with the shortest growing season. “Shiny Boy,” an AAS (All America Selection) winner in 2010, was grown at the AAS Display Garden on the Oregon State University Deschutes Extension Campus in Redmond last summer with excellent results.

To get a jump start in our cooler climate, start the seeds indoors two or three weeks before they are to be set out in the garden once the soil has warmed to at least 60 degrees. Don’t start any earlier, as larger watermelon seedlings do not transplant well. Watermelons are frost tender, so be prepared to cover. It is best to plan for the frost protection as you design the bed.

Watermelons require pollination, and this is usually done by honeybees. Make sure you have a bee-friendly garden by planting flowers close by. When vines begin to ramble, side dress plants with half a cup of balanced fertilizer. Look for one that is labeled 5-10-5, which indicates the combination of nitrogen, phosphorus and potassium, stated as a percent of weight.

Nitrogen is for green leafy growth, phosphorus helps produce healthy roots, flowers and fruits and potassium is for overall health and resistance to disease caused by water and insect stresses.

Fertilize again when melons are set, and withhold water as melons start to mature to intensify sweetness.

The surest sign of ripeness in most watermelon varieties is the color of the bottom spot where the melon sits on the ground. As the watermelon matures, the spot turns from almost white to a rich yellow. Also, all watermelons lose the powdery or slick appearance on the top and take on a dull look when fully ripe.

Watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granite stays fresh in the freezer for up to three months, but the best way to enjoy watermelon is to eat as much as we can as long as we can.

Just think, in only four-plus months we can think about starting some seeds. That gives us just enough time to design and build an area for some watermelons.