Cucumber Japanese

  • Product Code: Heirloom
  • Availability: 17
  • $1.29



This variety is very attractive with fruits up to 45 cm long, small-tuberous and prickly. Cucumbers have a thin skin, dense texture and excellent taste. Transportability is high. The fruits do not contain bitterness, are perfectly salted and canned, even cut into pieces. With conventional cultivation technology, the variety gives a very high yield. Unpretentious, with high disease resistance. ******************************************************************************************************************************* Sowing: Indoors, March-April, for surest results, 0.5cm (¼") deep, on edge, in small pots of compost. Water well and place in a warm position. A temperature of 21-24°C (70-75°F) is ideal. Keep moist. Seedlings usually appear in 7-14 days. When plants have developed 3 or 4 leaves, transplant to 12cm (5”) pots and grow in cooler, but not cold conditions. Gradually accustom young plants to outside conditions (avoid frosts), before planting out 60cm (2') apart, during May-June, into fertile, well-drained soil. Or sow outdoors May-June, for ease, where they are to crop. Sow two seeds per position, 0.5cm (¼") deep, directly into finely-prepared, fertile, well-drained soil, which has already been watered. Allow 60cm (2') between rows. When large enough, thin to leave the stronger plant. Harvest: July-October.

Write a review

Note: HTML is not translated!
    Bad           Good

Tags: Cucumber Japanese