Cucumber Cetriolo Marketer - Cucumis sativus

The Marketer Climbing Cucumber is an early and productive variety. It produces semi-long fruits with firm, crisp, and non-bitter flesh. This cucumber is suitable for open-field cultivation and is sown from March to May for a harvest from June to August.

Cucumbers prefer light, loose, moist, and humus-rich soils. They thrive in sunny locations with temperatures between 18 and 22 °C. They are relatively water-demanding vegetables that need regular watering. Cucumbers, along with tomatoes, are popular summer vegetables: refreshing and low in calories. They can be enjoyed in salads or on their own, for example, with a yogurt, lemon, and dill sauce.
There are two main types of cucumbers: "forcing" varieties for greenhouse cultivation and those adapted for outdoor cultivation. They can be smooth or spiny, long or semi-long. In addition to these classic varieties, there are also more "exotic" cucumbers such as the Kenyan Cucumber or the Snake Cucumber, which are generally more heat-demanding.

Harvest: Cucumbers should be harvested when they have reached their final size but before their color turns yellow. Be careful: overripe fruits can become bitter. Regular harvesting encourages the formation of new fruits.

Storage: Cucumbers can be stored in the refrigerator for several days. To prolong their shelf life, they can also be preserved in jars through lacto-fermentation or vinegar pickling.

Gardener's tip: Like all cucurbits, cucumbers can be susceptible to powdery mildew, which appears as a white coating on the foliage. It is important to remove heavily affected leaves and spray with wettable sulfur every 2 weeks. As a preventive measure, avoid watering the foliage and ensure proper ventilation in greenhouses. Spraying with a horsetail decoction can also strengthen foliage resistance. A spray of nettle manure effectively combats aphid attacks. Planting your lettuce and beans alongside your cucumbers is beneficial.