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.
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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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