Heirloom Cucumbers
An American favorite for over a hundred years, lemon cucumbers effortlessly produce loads of pastel yellow fruit just the color, size and shape of pale lemons. They have a mild, sweet flavor, crisp texture and non-bitter, thin skins. Cool and refreshing, very young Lemon cukes are delicious eaten right from the garden like a fresh crispy apple. You can also use them for crunchy pickles. Vigorous Lemon cucumber vines can easily be trained up a trellis or strings for easy harvesting.
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May - June
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April - June
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Full sun
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18 in. apart
1 in. deep
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5 - 10 days
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Approx. 60
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Start Seeds Outdoors Plant heat-loving cucumbers in full sun only when weather is warm and settled and night temperatures stay above 50F (10C). Amend soil well with aged manure or compost. Sow in groups of 2 to 3 seeds 18 in. apart and 1 in. deep. When the baby seedlings are 2 in. tall, thin out extras, leaving one strong seedling per group. After thinning, provide a 3-5 ft. strong vertical support or individual tomato cage around each seedling and train vines up supports as they grow. Growing vigorous, heavy-bearing cucumber vines up supports makes it easier to harvest the cucumbers, saves garden space, and helps prevent disease.
Growing Notes Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Shallow-rooted cucumbers need ample and consistent moisture to produce sweet tasting, nicely formed cucumbers. Avoid overly wet or dry periods for good quality fruits.
Harvest and Use: For best quality , sweet tasting fruits, be sure to pick young lemon cucumbers when they are still pale green with just a hint of lemon color on their skins. Bright yellow fruits are pretty but over-mature and they will have though skins and seeds. Enjoy the freshly picked, lemon-shaped cucumbers still warm from the sun as snacks and in salads. These old-fashioned cucumbers also make fine tasting pickles, both sweet and dill.
