Friends are coming over for dinner, but they will have to work for their supper. Ok not really work, but a chosen friend or two will have to go into the garden and pick a couple of cucumbers to go with the salad.
Friends with the least amount of gardening experience or as we call it, "the picker," will experience some food enlightenment. The reality of "fresh from the garden" doesn't hit home when they pick a cucumber, that's just novelty. But when they experience the genuine taste of garden fresh cucumbers their eyes and taste buds light up.
Cucumbers are thought to have originated in India from the wild species Cucumis hardwickii. Cucumis is the Latin genus name for cucumber. Ancient Greeks, and then the Romans and other European nationalities developed a taste for cucumbers after trading for them in the Near and Far East. North Americans started growing cucumbers more than a thousand years later in the 17th century. The ancient Chinese and Japanese are generally credited with breeding some of the earliest long- fruiting varieties that still serve as breeding stock for the modern world's cucumbers.
Cucumbers contain vitamins A, C, D, B12 and several minerals including calcium, iron, magnesium and potassium. Beyond those health producing constituents, cucumbers also contain the antioxidants beta-carotene and manganese. Lignans like lariciresinol and pinoresinol are also found in cucumbers. Lignans are a group of naturally produced chemicals that are associated with reducing the risk of cardiovascular disease and some cancers as well as being antioxidant and anti-inflammatory.
Cucumbers (Cucumis sativus) are one of the easiest vegetables to grow at home. Even on a small apartment balcony, most people could grow the "bush type" cucumbers. This year I tried growing two new cucumber varieties in my garden. My results? Overall growth rate, ripening and harvest amounts were reasonably good. But the taste was shall we say, less than inspiring. I won't mention the name of the two new cucumber hybrids I grew to avoid unfairly offending anyone. I found that both varieties were excessively watery, seedless, thin skinned and lacking flavour punch, so I won't grow them again.
As I have found out, not everything that is new is better, especially when it comes to cucumber varieties. There are however several heirloom cucumber varieties that are unusual and relatively easy to grow that offer a real taste experience. Cucumis sativus 'Lemon' is one such variety that is tasty in salads. It grows a round-ish shape and has white skin streaked with yellow. 'Lemon' is said to be resistant to fungal and rust disease that can attack cucumbers. This variety also has good drought tolerance and produces right up to first frost.
Another heirloom called Cucumis sativus 'Boothby's Blond' has been popular with heirloom growers for the past century. The Boothby family of Maine, U.S.A. is credited with preserving this strain of white-coloured cucumbers. The cream-coloured fruit is harvested when small, around 6-8 inches, after it turns orange-yellow. This is a good slicing cucumber and good pickler.
Two more noteworthy cucumbers are the Chinese Yellow Cucumber that grows about 10 inches long with yellow-orange skin and a crisp and mild flavour. It is a heavy producer if you're looking for good production. The second variety is the Early Russian Cucumber that was introduced in the mid-1800's. Producing short green fruit throughout the season this cuke has a sweet and mild flavour. Early Russian is also reasonably hardy, making it a good selection for short growing seasons found in northern latitudes.
Cucumbers come in two forms: bush type - low growing moundy little things; or vine-like plants that sprawl on the ground six feet or wider. However, most modern cucumber production is achieved by growing cucumbers up string or rope, a trellis or other support. So choose a form according to your space and preferences.
Pollination is another important aspect of growing cucumbers. Cucumbers are monoecious, having both male and female flowers on the same plant. However, pollen production by the male flowers and female flower receptivity to the pollen and occur at different times. Therefore multiple cucumbers should be closely planted to aid in pollination.
Ultimately, growing conditions determine how tasty and bountiful any veggie crop will be. Cucumbers require full sun, warm temperatures and a deep rich soil with a soil pH of 6.5 to 7. Sufficient moisture is critical for cukes if you want to avoid underdeveloped fruit that is bitter.
As for pest and disease control on cucumbers, if you spray pesticides on your veggies, you will eat pesticides for dinner -enough said. The best defense against pests and diseases is obtained by pre-selecting robust growing disease resistant varieties, providing healthy growing conditions and implementing organic methods of pest and disease control. Happy growing!
- Todd Major is a journeyman horticulturist, garden designer and builder, teacher and organic advocate. Contact [email protected].
