An easy-care vegetable that loves sun and water, cucumbers grow quickly as long as they receive consistent watering and warmth. Most varieties will grow in any amount of space, thanks to the plant’s ability to climb. Of course, these prolific veggies are perfect for pickling!
Cucumbers are great for pickling, tossing in salads, or eating straight off the vine.
And pretty much everyone knows the satisfying crunch cucumbers (Cucumis sativus) add to salads and sandwiches. They’re also most enjoyable in sushi or even simply sliced and seasoned.
So let’s learn how to grow this oblong green edible, which is technically a fruit since it bears seeds, but is used in the kitchen as a vegetable.
How to grow cucumbers
Cucumbers like warm, humid weather; loose, organic soil; and plenty of sunlight. They grow well in most areas of the United States and do especially well in southern regions.
When planting cucumbers, choose a site that has adequate drainage and fertile soil. Good soil will have plenty of organic matter, such as compost. Adding compost to the soil will help get your cucumbers off to a good start, and applying an organic fertilizer, such as manure, will help give the plants nutrients during growth. When you begin preparing the soil, remove any rocks, sticks or other debris and then mix ample amounts of organic matter and fertilizer into the soil.
Cucumbers may be planted in hills or rows about 1 inch (2.5 cm.) deep and thinned as needed. Since cucumbers are a vine crop, they usually require a lot of space. In large gardens, cucumbers vines may spread throughout rows; within smaller gardens, cucumbers may be trained for climbing on a fence or trellis. Training cucumbers on a fence or trellis will reduce space and lift the fruit off the soil. This method also can provide your garden with a neater appearance. The bush or compact varieties are quite suitable for growing in small spaces or even in containers.
Cucumber plants should be seeded or transplanted outside in the ground no earlier than 2 weeks after the last frost date. Cucumbers are extremely susceptible to frost and cold damage; the soil must be at least 70ºF for germination. Do not plant outside too soon!
To get a head start, sow cucumber seeds indoors about 3 weeks before you transplant them in the ground. They like bottom heat of about 70ºF (21ºC). If you don’t have a heat mat, put the seeds flat on top of the refrigerator or perch a few on top of the water heater.
HOW TO PLANT CUCUMBERS
- Plant seeds 1 inch deep and about 2 to 3 feet apart in a row, depending on variety (see seed packet for details). For vines trained on a trellis, space plants 1 foot apart.
- Cucumbers can also be planted in mounds (or “hills”) that are spaced 1 to 2 feet apart, with 2 to 3 seeds planted in each mound. Once plants reach 4 inches in height, thin them to one plant per mound.
- If you live in the cooler climates, you can help warm the soil by covering the hill or row with black plastic.
- After planting, mulch around the area with straw, chopped leaves, or another organic mulch to keep pests at bay, and also keep bush types off the ground to avoid disease.
- A trellis is a good idea if you want the vine to climb, or if you have limited space. Trellising also protects the fruit from damage from lying on the moist ground.
- Cover freshly planted cucumber seeds with netting or a berry basket if you have pests; this will keep them from digging out the seeds.
HOW TO HARVEST CUCUMBERS
Cucumbers are best picked before their seeds become hard and are eaten when immature. Do not let them get yellow. A cucumber is of the highest quality when it is uniformly green, firm, and crisp.
Any cucumbers left on the vine too long will also get tough skins and lower plant productivity.
How to pick? Using a knife or clippers, cut the stem above the fruit. Pulling the fruit may damage the vine.
Keep them picked. If you don’t, as plants mature, they will stop producing.
HOW TO STORE CUCUMBERS
Cucumbers are over 90 percent water. Store wrapped tightly in plastic wrap to retain moisture.
They will keep for a week to 10 days when stored properly in the refrigerator.