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Cucumber Seeds, Sikkim

Name: Cucumber Seeds, Sikkim
SKU: CU124
Price: 4 USD
Availability: InStock
Rating: 4.3 (34 reviews)

4.3

34 Reviews

Sku:

#CU124

Min. seed count:

$4.00

(Cucumis sativus). The historic cucumber of Sikkim, India. 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 encountered 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.”

Annual
Sprouts in 5–14 days
70–80 days to maturity
Full sun
Planting depth: 1/2 inch
Plant spacing: 18 to 24 inches
Ideal temperature: 70°F to 90°F
Frost hardy? No

Growing Tips

Sikkim cucumbers grow into large, russeted fruits with firm, mildly sweet flesh. This vigorous vining heirloom thrives in warm climates with plenty of sun and well-drained soil. Trellising improves fruit shape and garden airflow. Fruits are best harvested young for fresh eating, but can also be enjoyed mature, cooked, or pickled. Regular feeding and moisture encourage maximum yields. Some afternoon shade is beneficial in the hottest summer weather.

When to Grow

Direct sow Sikkim cucumber seeds outdoors once the last frost has passed and soil temperatures are consistently above 70°F. In shorter-season climates, start seeds indoors 3–4 weeks before transplanting. This variety thrives in hot, sunny weather and needs a long growing season to reach full maturity. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

How to Sow and Plant

Sow seeds 1/2 inch deep in fertile, compost-enriched soil. Space plants 18 to 24 inches apart in rows or mounds. Plant in a location with full sun and install trellising at planting to support long vines and prevent fruit blemishes. Water thoroughly after sowing and maintain consistent moisture during germination.

How to Grow

Water deeply at the base of plants, keeping soil consistently moist but not soggy. Apply mulch to retain moisture and reduce weed pressure. Feed with organic fertilizer every 2–3 weeks. Train vines onto a trellis to promote airflow and straighter fruits. Harvest when fruits are 6–8 inches long for fresh use or allow to fully mature for seed saving or cooking.

How to Save

Select disease-free plants for seed saving.
Allow fruits to fully ripen on the vine (they will turn reddish-brown).
Scoop out seeds and pulp into a jar or bowl with water.
Ferment at room temperature for 2–3 days, stirring daily.
Rinse seeds thoroughly and dry on a screen or paper towel for 1–2 weeks.
Store in a cool, dry place in a labeled and dated airtight container.

FAQ

Are Sikkim cucumbers edible when mature and russeted?
Yes, mature Sikkim cucumbers have a thick, russeted skin and mildly sweet flesh that can be eaten raw, cooked in curries, or pickled. Young fruits are crisper for fresh use.

Do Sikkim cucumbers need a long growing season?
Yes, they require 70–80 days to mature and perform best in areas with a full summer season. Starting seeds indoors can help extend production in shorter climates.

Can I grow Sikkim cucumbers in containers?
While it is possible to grow in extra-large containers, Sikkim cucumbers perform best in-ground due to their vigorous vines and fruit size. Use a trellis and ensure rich soil and full sun for best results.

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