Latin Name
Cucumis sativus (most often), Cucumis anguria, Cucumis flexuosus, Cucumis metuliferus
Plant family: Cucurbits
Place of Origin: northern India: this means –
-
- long, sunny, warm days, temperatures above 20°C
- plenty of consistent moisture
- rich, well-drained soil
Plant Category at PSW: vegetable
General Description:
Cucumber is a warm-season fruit usually eaten raw as a vegetable.
Growing Needs:
- well-drained, rich, fertile soil which is consistently moist
- space for air flow, susceptible to fungal problems, usually late in season
Tips for growing:
- Cucumbers are gross feeders; apply a liquid organic feed every two weeks.
- Some cucumbers are susceptible to fungal problems. Where possible, avoid overhead watering (rain is, of course, unavoidable) and, when the vine is bigger, remove leaves that are closer than 30cm to the soil. Space plants further apart than necessary if humidity is very high in your microclimate.
Seed Saving:
- Allow some fruits to stay on the vine until they become yellow and soft. These fruit may need protection from birds.
- Collect the soft fruit, cut it open and remove the seeds and flesh. Place in a jar with a tight-fitting lid, cover with water, and shake vigorously.
- Allow the seed to ferment 24-48 hours.
- Drain through a sieve.
- Most of the flesh should have separated from the seed. If not, wash in cold water until the seed is clean.
- Spread the seeds to dry on a cotton cloth, such as unbleached calico, or paper towel.
- Place in a dry, cool, airy spot out of direct sunlight. Keep an eye on them to ensure that the seed is not becoming mouldy.
- When the seed is completely dry, that is, you cannot dent it with a fingernail, store and label.