Tendergreen Burpless Cucumber

if you are tempted by the description below the image, theses cukes are as promised. due to the lack of cucurbitacins, they don't attract striped cucurbit beetles or become bitter from my experience. mine didn't tend to get past 7 inches without becoming seedy. they are very mildew resistant and thrive in hydroponic systems

I've grown this cucumber two years in a row in two different cities and have gotten nothing like what the pictures show. I get short, pale, bitter cucumbers that take forever to grow. 1 star for the unbearably bad flavor, but otherwise the plants grow well, look healthy, and eventually put out moderate yield. I had success with every melon variety I tried, but not with this cucumber (haven't tried any other cucumber varieties yet, so grain of salt... maybe I'm just selectively bad at growing cukes?). I will be trying my luck with a different variety for the upcoming seasons.

With only a few plants, we are "overrun" with cucumbers! They are delicious, and blossoms keep coming on and on. Eathing them raw, in salads, and made delicious bread and butter pickles. We're giving them to everyone who will take them - LOL.

I really like this variety of cucumber. They taste great and there is no bitterness at all, unlike some other varieties I've grown. Not to mention how dead simple it is to grow these. They take no effort at all. Any amateur (like myself) can do it! When they grow to their full size though, they are absolutely filled with large seeds. There are so many! I mean they're soft and you can just swallow them, but I was amazed at how many seeds there were throughout a single cucumber. I would grow these again, but plan to try another variety next time.

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.