Planting and Growing Cucumbers Fact Sheet

Planting and Growing Cucumbers

Planting and growing cucumbers is believed to have originated in India and spread through Greece and Italy. They made their way into North America agriculture by the mid-16 century. Cool and moist due to their high water content. Cucumbers belong to the same family as pumpkins, zucchini, watermelon and other squashes.

Growing cucumbers  either for pickling or slicing, have become one of the most popular planted crops in today’s home garden. Although growing cucumbers requires substantial space, they can be grown in small gardens by training vines onto trellises, or you set about  growing cumbers in containers. The cucumber ranges in size from the small gherkin type to the long, thin slicing variety. There are also yellow and fruited varieties.

Cucumber varieties:

Growing Cucumbers
There are several varieties of cucumber; the most popular are English, Persian, and Pickling cucumbers.
Persian cucumbers are also known as regular cucumbers with soft, edible seeds. The skin is often waxed to seal in moisture.

English cucumbers are sometimes known as gourmet cucumbers, “burpless”, or seedless cucumbers. This variety has seeds that are very small but do not need to be removed. Longer and thinner than regular cucumbers this variety is usually shrink-wrapped to seal in moisture because they are not waxed.

Slicing cucumber varieties include:
Sweet Slice Burpless
Straight 8
Poinsett
Dasher II
Salad Bush Hybrid
Marketmore 80
Marketmore 76

Pickling cucumber varieties include:
Boston Pickling
Miss Pickler Hybrid
County Fair Hybrid
Bush Pickle Hybrid
Eureka Hybrid

Selecting cucumbers:
It’s important to look for firm cucumbers with rich green color and no soft spots. Cucumbers that bulge in the middle, usually most likely means its filled with large watery seeds and tasteless flesh.

Because they are a subtropical crop growing cucumbers requires long warm days, plenty of sunshine and balmy nights. Many new cucumber varieties have shorter growing seasons, making them ideal for the shorter summers in the Northeast.

Cucumber vines bear two kinds of flowers, pistillate (female) and staminate (male). The first flowers, which are staminate, drop from the vine and do not bear fruit. Subsequent flowers include both male and female, and pollination can occur. Recently, gynoecious plants (those bearing female flowers only) have been introduced. The seed packet will have specifically marked seeds indicating that the marked seeds must be planted as well for proper pollination.

Climate requirements for cucumbers:
Cucumbers thrive at relatively high temperatures; 65-75 degrees F is the ideal temperature range. The plants do not tolerate frost. As a fast-growing crop, cucumbers require a substantial amount of moisture and plant nutrient elements throughout the growing season.

Preferred soil for cucumbers:
Growing Cucumbers can be done successfully in many types of soils, but they will be most successful in loose, well-drained soil,well supplied with organic matter and plant nutrient elements. Work in organic matter such as well-rotted manure or compost before planting. The soil pH should be between 6.0 and 7.0.

Fertilizing cucumbers:
Lime and fertilizers are best applied using soil test results as a guide. Prior to growing cucumbers, you should add a complete fertilizer such as 5-10-10 or similar analysis according to label recommendations. One week after blossoming begins, and again three weeks later, use a high nitrogen fertilizer to side-dress the hills. Do not over-fertilize, as this encourages vine growth and retards fruiting.

Planting cucumbers:
Growing cucumbers by starting the plants indoors 10 to 14 days before anticipated planting time can gain you valuable time. Use peat pots or pellets and avoid disturbing roots when transplanting. Planting outside should be delayed until the danger of frost has passed. Cucumber seeds can be planted in hills consisting of four or five seeds per hill spaced at 4 to 5 feet apart. They can also be planted in rows 2 to 3 feet apart with rows 5 to 6 feet apart. Certain varieties make excellent container plants.

Growing cucumbers:

Mulches can conserve soil moisture, prevent soil compaction and rotting of the fruit and help suppress weeds. Black plastic mulch can be a valuable aid in keeping the soil moist and minimizing weed problems. Organic mulches such as peat moss, cocoa shells or buckwheat hulls also work well, also providing the added bonus of improving the soil.
Weeds, insects and diseases must be controlled in the planting. Cucumber beetles, aphids, mites, pickle worms, bacterial wilt, anthracnose, powdery and downy mildew, and angular leaf spot are potential problems in the cucumber planting. The early and continuous control of the cucumber beetle is critical to success in growing cucumbers. The cucumber beetle can infect the plant with bacterial wilt as early as the cotyledon stage, when seedlings are just emerging from the ground. Bacterial wilt causes plants to wilt and die. See GreenShare Facsheets on cucumber beetles and bacterial wilt for more information and control recommendations. Avoid using insecticides in the garden when pollinating insects are working the flowers.

Harvesting cucumbers:
Cucumbers are ready for harvest 50 to 70 days from planting. Harvest according to size depending on intended use. Cucumbers become bitter if they are allowed to grow until they begin to turn yellowish. Harvest by cutting the stem 1/4-inch above the fruit.

When growing cucumbers it is essential to pick frequently as they grow and reach optimum quality. Delayed harvest results in reduced quality products and less productive plants–fruiting is an exhaustive process for the plant.

Cucumber Nutrition Facts:
Growing Cucumbers
Serving size 1/2 cup, sliced with skin (52g)Amounts Per Serving % Daily Value
Calories 10
Calories from Fat 0 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 0g
Vitamin A 2%
Vitamin C 2%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Sources: FruitsandVeggiesMatter.gov

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Melons are a Good Source of Vitamin C and Potassium

Melons are a Good Source of

Vitamin C and Potassium

Many variaties of melons originated in the Middle East and then gradually spread across much of Europe. It is a known fact that ancient Egyptians and Romans enjoyed cantaloupes or muskmelons. Columbus transported melon seeds to the United States where they were eventually cultivated by Spanish explorers in California.

Most people don’t know that melons are in the same gourd family as squashes and cucumbers. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. So what’s the difference between melons and squashes? It’s the way that they’re used. Squashes are considered vegetables, while melons are known as fruits with sweet and juicy flavor.

Melons are a good source of vitamin C and potassium. They have high water content are relatively low in calories, and also fat and cholesterol free.

Cantaloupe Nutrition
Serving size 1/2 cup, diced (78g)
Amounts Per Serving % Daily Value
Calories 25
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g
Vitamin A 50%
Vitamin C 50%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Honeydew Melon Nutrition
Serving size 1/2 cup, diced (85g)
Amounts Per Serving % Daily Value
Calories 30
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 7g
Protein 0g
Vitamin A 0%
Vitamin C 25%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Melon Varieties:
Melon varieties are now endless! Cantaloupe, honeydew, and watermelon are the most well known varieties. Lookout for more unusual melons at your local supermarket or farmer’s market for a different and tasty sweet treat!

Canteloupe

Actually called a muskmelon, this familiar fruit with orange flesh and khaki netted colored skin provides the most beta-carotene in the entire melon family. Select melons that are slightly golden with a light fragrant smell (an indication of its ripeness). Cantaloupe is typically available year-round, with a June through August peak season.

Casaba
Unlike the other melons, casaba melons do not have an aroma. This is a large melon that is pale yellow when ripe and has white flesh with a sweet taste. This melon peaks in the fall, but starts showing up in markets in July through December.

Crenshaw
These melons can weigh up to ten pounds and deliver a unique sweet and spicy flavor. They are a hybrid between the casaba and Persian melon with a yellowish skin and salmon colored flesh. Peak season for Crenshaw melons is August through September, with the fruit season beginning in July and ending in October.

Honeydew
The sweetest of all the melons and averaging five to six pounds, honeydew melons have a creamy yellow rind when ripe and pale green flesh. It’s best from June through October, but is available year round.

Persian
This melon is quite similar to the Cantaloupe, but it slightly larger in size, has a reener rind, and on the outside it has finer netting. Persian melons are peak in August and September with the season beginning in June and ending November.

Santa Claus
This melon is also known as the Christmas melon because it peaks during the month of December. This variety is similar to the watermelon with the green and gold stripes, but is about a foot long and isn’t as sweet as the other melons.

Sharlyn
This melon tastes like a cantaloupe and honeydew combined. Sharlyn melons are sweet with netted outer layer, greenish-orange rind, and white flesh. The availability varies, so check your local supermarkets and farmer’s market.

Melon Selection:
In general, melons should be shaped according to their variety. For example, cantaloupes should be round, etc. In addition, melons should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and for most mature melons have a fruity fragrance (if not chilled).

Melon Storage:
Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.

Melon Preparation:
Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.


Sources: FruitsandVeggiesMatter.gov MedicineNet.com



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