Cucumbers Green Fingers - Renee&
Cucumbers Green Fingers - Renee&

Cucumber Green Fingers - Renee's Garden Seeds

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Cucumis sativus

Appetizing little Green Fingers are cute mini cucumbers that are smooth, thin-skinned, crispy, and ready to pick when just 3 to 5 inches long. The vigorous, powdery mildew tolerant vines are self-pollinating, early-bearing, and set fruits reliably even in difficult conditions. Enjoy these quality baby cucumbers all season long. It took us a long time to find a good seed source for these exceptional little baby cucumbers usually found only in Middle Eastern markets.

Seed Count: Approx. 15-20 / Weight: 0.5 g

Cold Winters

Mild Winters


Sow Seeds

Days to Germinate

Days to Harvest

May - June

April - June

Full sun

18 in. apart
1 in. deep

7 - 10 days

Approx. 60

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 to 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: Our baby cucumbers begin bearing fruit early. For best quality, cut rather than pull cucumbers from the vine when 3 to 5 inches long. They need no peeling, just slice and enjoy their crisp texture and flavor. Enjoy in a Mediterranean salad of sliced Green Fingers combined with very fresh plain whole yogurt, a little good olive oil, finely minced garlic and freshly chopped dill. 

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