Cucumber Ceto - Cucumis sativus

The Ceto F1 Cucumber is a particularly early variety, with fruits that can be harvested as early as the end of May. The plant mainly produces female flowers, which ensures a fruit production that is twice as high as classic varieties. Its fruits are small, sturdy, cylindrical, about 3 cm (1in) long, and green in color. It is a cucumber that is very robust, high-yielding, and disease-resistant. The raw fruits will be pickled in vinegar, with spices and salt.

Cucumbers and gherkins belong to the same species, but gherkins are picked prematurely to be pickled in vinegar, accompanied by small onions, peppercorns, and tarragon.

It is a vegetable that can be stored for a long time and is traditionally enjoyed as a condiment in salads or to accompany cold cuts.

Gherkins prefer light, loose, moist, and humus-rich soils. They like sunny exposures and temperatures between 18 and 22°C (64.4 and 71.6°F). They are quite water-demanding vegetables that need to be regularly watered.

Harvest: The gherkins should be harvested before they reach their final size. This should be done very regularly, ideally every two days during the peak production period, as they grow quickly and won't wait for you to transform into more or less tasty cucumbers depending on the varieties! Furthermore, regular harvesting encourages the formation of new fruits.

Storage: Freshly harvested gherkins can be stored in the refrigerator for a few days before being pickled in vinegar.

Gardener's tip: Like all cucurbits, gherkins can be susceptible to powdery mildew: a white fuzz appears on the leaves. It is advisable to remove heavily affected leaves and spray with wettable sulfur every 2 weeks. In case of minor infestation, you can also treat the plants with skimmed milk diluted to 10 to 20% in rainwater. As a preventive measure, avoid watering the foliage and ensure proper ventilation if the cultivation takes place under cover. Spraying with a horsetail decoction can also be done to strengthen foliage resistance.