Cucumber, Armenian

1,500 د.ك

HEIRLOOM. Highly ribbed heirloom cucumber.

Armenian cucumbers appeal to cuke connoisseurs everywhere. Heavily ribbed, pale-green cukes please the discerning palate with finely-tuned mild, sweet taste. Fruit is at its best for eating when 12″ long and less than 2½” across. Creamy flesh offers a nice crunch, superb flavor, and few seeds. Plants are heavy yielders and thrive in hot summer areas.

How to Sow and Plant

Sow in directly in the garden in fertile, warm soil after danger of frost has passed. Cucumber seeds will not germinate in soil colder than 60 degrees.
Sow seeds 3 inches apart in groups of 4-6. Cover with ½ inch of fine soil.
Space groups 19 to 26 inches apart each way.
Keep evenly moist.
Seedlings emerge in 7-14 days.
Thin to 3 or 4 strongest seedlings in each group when they are 1-2 inches high.
Tips
- Like most vegetables, cucumbers are tender and tastiest when harvested young before their seeds are fully developed.
- Slicing cucumber varieties are generally ready for harvest when about six to eight inches long; pickling cucumber types at three to five inches- both in about 50-60 days from seeding.
- To avoid damage cut fruit from the vine rather than pull
- Don’t allow the fruits to become overripe on the vine as this signals to the plant that the seed-development process is nearly complete and it will shut down.
- Keep mature cucumber fruits picked to encourage further production. During hot weather cucumbers grow very fast, you may need to harvest every day.
- Harvest the cucumber fruits early in the morning before the sun hits them for the best flavor and texture.

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Cucumber, Armenian

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