Cucumber, Sikkim

65-75 Days. The historic cucumber of Sikkim. Fat, large fruit can reach several pounds in size. The ripe fruit is a unique rusty red color and is good eaten cooked or raw. In Asia, cucumbers are often stir fried and are quite tasty. This variety is grown in the Himalayas of Sikkim and Nepal. Botanist Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. He wrote of the cuke: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman and child seemed engaged throughout the day in devouring them.

• Full Sun
• Sprouts in 7-14 Days
• Seed Depth: 1/2"
• Ideal Temperature: 70-90 F
• Plant Spacing: 18-36" 
• Frost Hardy: No
• Cucumis sativus

Growing Tips: Needs abundant soil moisture and rich soil. Some afternoon shade is beneficial in hottest summer weather. Trellis growing saves space. Harvest frequently to maintain production.