Cucumber Sweet Armenian - Renee's Garden
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Distinctive Armenian heirloom cucumbers are creamy, pale-green with long, ridged fruits that have a wonderfully crisp, juicy texture. These traditional home garden favorites are also called “Yard-long Cucumbers.” Bitter-free and crunchy with very thin skins, they have few seeds and never get pithy or hollow-hearted. Armenians cut up into decorative scalloped slices, so they are both ornamental and delicious. Plants are heavy yielders and thrive in hot summer areas.
Days to Germinate
Days to Harvest
May - June
April - June
18 in. apart
5 - 10 days
START SEEDS OUTDOORS
Plant heat-loving cucumbers only when weather is warm and night temperatures stay above 50° F (10° C). Amend soil well with age manure or compost. Sow groups of 2 to 3 seeds, 1 inch deep and 18 inches apart. When the baby seedlings are 2 inches long, thin out extras, leaving one strong seedling per group.
After thinning, provide a 3 to 5 foot strong vertical support or individual tomato cage around each seedling and train the vines up the supports as they grow. Growing vines up supports or in cages makes cucumbers easier to harvest, saves space, and promotes good air circulation.
Protect seedlings from marauding birds with plastic berry baskets, removing before plants get crowded. Shallow-rooted cucumbers need adequate and consistent moisture to produce sweet tasting, nicely formed cucumbers. Avoid overly wet or dry periods for good quality fruits.
HARVEST AND USE
Armenians are heavy-yielding and can take both heat and humidity. For best quality, pick Armenians up to 12 inches long but before seeds get large.
Cut rather than pull cucumbers from vines. Armenians need no peeling; just slice thinly to show off their decorative edges, and enjoy in salads. Or cut in 2 inch pieces, halve, and scoop out flesh to make little scalloped cups to fill with tabouli, couscous or tuna, chicken or shrimp salad.