Description
The all-rounder among cucumbers! Also unproblematic free-growing in the open field, healthy and high-yielding for a very long time. The cucumbers can be harvested fresh and green for salads and, if harvested regularly, continue to produce fresh, tasty cucumbers with a distinctly aromatic flavor for months – perhaps the tastiest cucumber we know. If you can’t keep up with the harvest, this is also not a problem with this variety, as even the fully ripe cucumbers do not produce any bitter substances and can be used wonderfully as stewed cucumbers, in smoothies or peeled in salads. The cucumbers change color from a bright green to yellow to brown and the skin becomes cracked like a net. The ripe, brown-skinned cucumbers can be stored and remain juicy and tasty for a surprisingly long time.
Location requirements
Sunny, nutrient-rich, loose and sheltered.
Sowing
April – May. Seed depth: 1-2 cm.
Germination
15 – 20 ° C, 8 – 10 days.
Plantation
Yield can be significantly increased by moderate fertilization, but above all by watering.
Distances
100 x 30 cm.
Harvest
June – September.
