Tendergreen Burpless Cucumber

I planted Tendergreen cucumbers alongside another "burpless" variety, and it was 1) earlier; 2) longer-lasting (about 6 weeks of production) in the brutally hot, humid summer in southern MO; 3) incredibly productive -- I couldn't eat them fast enough and had to give most of them to neighbors for pickling; 4) more drought-tolerant than the other variety; 5) did not irritate my stomach ("burpless" due to non-bitter skin); and 6) absolutely delicious fresh or braised with butter. I have never, until now, been keen on cukes because they did tend to upset my stomach, and the usual recipes with dill get repetitive with time. However, Tendergreens are great in any recipe, raw or cooked. They even make good soup -- I canned up some cucumber-zucchini soup for winter. Definitely worth a try, particularly if you're not sure you like cucumbers in general.

Very prolific with large and excellent tasting cucumbers. Sewed in a planter, two vines both reached approx 5 ft long with lots of flowers and all together 15 cucumbers. I had to kill a few cucumber beetles but the vines are still in really good shape and producing! I will definitely grow these again next year. I sewed two seeds and two sprouts came up in about 4 days. They flourished! The bees were also very attracted to the large amount of flowers.

This cuke grew like gangbusters; I could hardly keep up with it. I found out it’s best for fresh eating, not preserving. Short-term fridge pickles were okay, but turned to mush for anything long-term and especially not good for fermenting. Don’t let it grow too big, the seeds get very fibrous. Pick young!

I planted this and Boston Pickling last year. The Boston Pickling produced terribly for me, but this Tendergreen Burpless churned out cucumber after cucumber on only 2 plants. We had a large fresh cucumber to eat daily, sometimes 2. My husband loved these and didn't seem to tire of them. They stayed good on the vine for a long time before they went bitter. I ended up using them to start pickling since my Boston's failed. I'd just pick the whole lot, small to big and pickle away. They get soft in hot brines, but made delicious, crunchy fridge pickles. I'll be making room in my small garden for at least one of these every year!

I have 3 Tendergreen plants growing in a large container and I already have had more cukes than we can eat, so, we've started giving them away. Everyone loves them for their crispness and mild flavor. I am amazed at how early we started picking these cukes! I purchased Boston pickler and Dar cucumber seeds from Baker and will use those for pickling. But these Tendergreen cukes excel for fresh eating. This one is a keeper!