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Cucumberology™ - Urban Farmer's Guide


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Cucumberology
The cucumber (Cucumis sativus) is a creeping vine that roots in the ground and grows up supporting frames. The cucumber plant has large leaves that form a canopy over the fruit. The fruit is roughly cylindrical, elongated, with tapered ends. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. Most cucumber plants will produce about 1 to 2 pounds of cucumbers in a season.

Slicers: Slicers are long, smooth skinned cucumbers that have a dark green, thick skin. These cucumbers usually grow to about 8 inches long and 1 1/2 inches wide when picked. When compared to picklers, slicing cucumber have a more refreshing, juicy flavor. A great cucumber for slicing is the 'Straight 9', which matures in 64 days and is know for very quality, flavor and yield.

Picklers: The pickling variety are shorter in size with bumpier skin. These cucumbers usually grow to around 4 inches and 1 inch wide when picked. You can use picklers the same exact way as slicers, but if you want pickles, the pickling variety have better texture for it. Pickling cucumbers are appreciated for their crisp, firm texture. Our favorite pickler variety is 'Homemade Pickles' maturing fast in only 55 days. This plant will leaves crisp fruit having a solid core with good 5-6 inch pickles.