1 ½ in
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. Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. Here is part of what he wrote about it: "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."
Photos by members
click to enlarge
Best direct-seeded at about the time of last frost, but can be started earlier as transplants, provided the seedlings are set out before becoming rootbound. Cucumbers are heavy feeders and thrive in rich soil full of organic matter. They can be trellised if desired. A bit of afternoon shade is helpful in very hot summer-areas. Supply abundant moisture and keep mature fruit picked.
Grow it Forward Gardens with this Plant