Cucumber – West Indian
$3.99
Native to Africa, this intriguing little oval-shaped cucumber, about 5 to 7 cm long, with a green skin and covered with spines, has a sweet and slightly bitter taste when harvested young. It can be eaten raw like ordinary cucumbers (peeling is recommended) or pickled like gherkins or cooked like zucchini. Like other cucumbers, it can be left to run at ground level or climbed on a support.
Additional information
Seeds | ~10 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season | |
Color | Green |
Growing tips
Conditions of germination:
- depth of sowing: 2 cm
- optimal temperatures of germination: 25 to 35 ºC
- time for germination: 5 to 10 days
When to sow:
- sow indoors about 3 weeks before the last frost date in your area preferably in peat pots to facilitate transplanting OR
- direct sowing after any risk of frost, when the soil is warmed up
Sowing technique: in pocket
- In the same hole, sow 3 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep only the most beautiful plants.
Transplant outdoors (for seedlings started indoors):
- Harden off seedlings outdoors before transplanting to the garden when all risk of frost is removed and the air is warmed.
Distance in the garden:
- between plants: 60 cm
- between rows: 90 cm
Soil: light, well drained, rich
Water: regular watering at the base of the plants (avoid foliage as much as possible)
Exposure: full sun
Days to harvest (from transplanting): 70 days
Specificities:
- Resistant to downery mildew and tolerant to bacterial wilt during hot weather.
- Drought tolerant.
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