Cucumbers

Cucumber vine

Cucumbers are warm-season crops that traditionally have required a lot of garden space. With a trellis or newer compact varieties, cucumbers may be grown in small spaces and even in containers. An increasing diversity of cucumber types are available to a home gardener. Some types of cucumbers are best grown in a greenhouse or high tunnel, but many will grow well in a regular garden.

Pickling cucumbers. These varieties are short and blocky in shape, with a firm flesh that makes a crisp pickle. They frequently have very prickly skin.
Slicing cucumbers are long and slender, with a dark-green skin. They are usually not as prickly as pickling cucumbers.
Asian cucumbers. These cucumbers are also long and slender with relatively thin skin but can have prickles. They have been bred to be both burpless and bitter-free.
English or greenhouse. English cucumbers are very long with very thin, tender skins. They are usually grown in a greenhouse and may not be as heat tolerant.
This long, light green fruit is actually more closely related to melons than cucumbers but is typically used like a cucumber.
Beit alpha (Persian). These cucumbers are relatively short with very thin, smooth skins, similar to English cucumbers. They typically have few seeds.

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How to Grow

There are many types of cucumbers with range of plant characteristics to consider when selecting varieties. There are certain varieties that have a more bush-type growth habit and would not need trellising. The majority of cucumbers will need some sort of trellis or lots of space to grow. Be aware that some heirloom and older hybrid varieties can be more susceptible to developing bitterness during the heat of summer or due to other stress on the plants. Look for varieties that are bitter-free for best eating qualities during a hot summer. Choose varieties that are resistant to powdery mildew and other diseases. If planting cucumbers for a fall crop or for early season harvest in June, be sure to look for varieties that have fewer days to maturity. It may also be helpful to look for types that are more likely to perform well under cooler conditions.

Cucumbers can be started indoors from seed if an earlier harvest is desired but they can easily be started by seeding directly into the garden in the spring. Cucumbers are usually spaced 2 feet apart in rows 5 to 6 feet apart. However, bush types may be spaced 2 feet apart in rows 3 feet apart. If planting on a trellis, space plants about 2 feet apart along the trellis.

Sunlight: Cucumbers do best in full sunlight and are prone to disease issues in shady locations.
Temperature: Cucumbers require warm conditions with no danger of frost for best results. Soil temperatures should be approaching 60°F, which occurs in early May in most of Kansas. Using black plastic mulch to warm soil is a way of producing cucumbers earlier.
Watering: Cucumbers are a heavy water user but do have a deep root system to search for moisture in the soil. Be sure to water them with one inch of moisture per week and water deeply to increase drought hardiness.
Soil and Fertilization: Cucumbers are fairly shallow-rooted and require caution at initial cultivation. One application of fertilizer along the row when the vines are 6 to 12 inches long will improve production into the bearing season.
Transplanting: Cucumbers may be transplanted by starting seeds in large containers and moving them carefully to the garden area, taking care not to disturb the roots. Do not let transplants get larger than one or two sets of true leaves or start to vine before planting.
Pests and Diseases: Lack of fruit either early in the season or during the heat of the summer is a common issue. Cucumbers produce both male and female flowers. Early in the season the plants produce only male flowers which leads to no fruit production. During the heat of the summer the pollen can be impacted by the temperatures leading to poor fruit set. Powdery mildew can be an issue on cucumbers, especially older varieties or plantings that lack sunlight and airflow. Choose varieties that are resistant to powdery mildew and be sure to space plants out adequately to improve airflow.

Harvest and Storage

Select firm, dark-colored cucumbers developed before the seeds have a hard seed coat and while the skin is tender. Small
cucumbers may be harvested for pickles at any stage. Removing large, overgrown fruits will keep vines productive longer. Harvest often, but be careful not to disturb the vine, as they often send out new roots from joints in the vine. Disturbing the vine can break these roots. Do not pick fruit when the vines are wet, because of the danger of spreading diseases.

Good storage conditions for cucumbers, humid and 55°F, do not exist in most kitchens. A cool basement might work as a place to hold cucumbers in perforated plastic bags. Cucumbers will keep for about a week in the refrigerator.

Cucumbers can be preserved via canning. For more information on canning check out this Preserve it Safe, Preserve it Fresh publication.

Recipes

While we commonly think of cucumbers as pickles or eaten fresh on salads or with dip, they are very versatile and can be used in a variety of ways. Though commonly thought to be a vegetable, cucumber is a fruit. It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Cucumbers are also low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.

Fresh Cucumber Salad

Ingredients	Directions
5 cups cucumbers, peeled and slice (approx. 5 whole cucumbers) 1½ cups half and half ½ cup water ½ tsp salt (adjust to taste) ¼ tsp black pepper (adjust to taste) ½ cup onion, sliced 2 Tbs fresh dill 3 Tbs vinegar	Mix together with spoon and pour in with the cucumbers. Refrigerate about four hours.

Recipe source: North Dakota State University

Cucumber Cream Cheese Bites

Ingredients	Directions
1 carrot, shredded ½ cup low-fat cream cheese with chive and onion 2 cucumbers	Cut the cucumbers in half lengthwise. Scoop the seeds out of each cucumber piece. Reserve 2 Tbsp. of the shredded carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved shredded carrots. Cut each cucumber half into 5 pieces to serve.

Recipe source: Utah State University Extension

Cucumber, Tomato and Avocado Salad

Ingredients	Directions
1 cucumber, diced 4 roma tomatoes, diced ½ onion, diced 2 tsp ground ginger 2 Tbs olive oil 1 lemon, juiced Salt and pepper, to taste 3 avocados, diced	Mix cucumber, tomatoes, and onion in large bowl. Toss vegetables with olive oil, lemon juice, salt, and pepper. Add diced avocado just before serving.

Recipe source: Alabama A&M and Auburn University Extension