Cucumber Sikkim - Cucumis sativus

The Sikkim cucumber is an old variety of Cucumis sativus, originating from the Himalayan regions of Sikkim and Nepal, discovered in the Eastern Himalayas in 1848 by Sir Joseph Hooker. It produces unusual fruits: oval with thick, brown, cracked skin when fully ripe. This large cylindrical fruit can reach 30 cm. Initially dark green, it has non-acidic, pale green to slightly yellow flesh. Properly stored after harvest, they can be kept for several months. It is also the hardiest of cucumbers. Its flesh is of very good taste quality and can be eaten raw in salads or cooked (stuffed or sautéed). Sow from April to June for a harvest from July to October.

Cucumbers appreciate light, loose, moist, humus-rich soils. They thrive in sunny locations with temperatures between 18 and 22°C. They are quite water-demanding vegetables that need regular watering. Cucumber, along with tomato, is one of the star vegetables of summer: refreshing and low in calories. It can be enjoyed in composed salads or alone with, for example, a sauce made from yoghurt, lemon, and dill, to prepare the famous tzatziki.
There are two main types of cucumbers: the "forcing" varieties intended for greenhouse cultivation and those adapted to outdoor cultivation. They can be smooth or spiny, long or medium-length. 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 before they turn yellow. Note: overripe fruits become bitter. Remember to harvest regularly to encourage the formation of new fruits.

Storage: Cucumbers can be kept in the refrigerator for several days. To enjoy your harvest longer, you can also preserve them in jars through lacto-fermentation or in vinegar.

Gardener's tip: like all cucurbits, cucumbers can be susceptible to powdery mildew: a white coating appears on the foliage. It is advisable to remove heavily affected leaves and spray with wettable sulfur every 2 weeks. As a preventive measure, avoid watering the foliage and ensure good ventilation in your greenhouse if grown under cover. A spray of horsetail decoction can also be applied to strengthen foliage resistance. A spray of nettle slurry effectively combats aphid attacks. Plant your lettuces and beans alongside as your cucumbers appreciate their company.