The Seed Files: Cucumber

Silver Slicer - This cucumber is known for its refreshing, buttery flavor, tender skin and

crunchy texture. Less bitter than green skin cucumbers, it makes great pickles, slices for

sandwiches and salads. The fruits are best when they are 6 to 8 inches in length. Maturing

in 54 - 64 days, the plants produce an abundance of fruit for the entire season. It is

resistant to powdery mildew.

Planting tips: Cucumbers are a warm season tender annual that enjoys generous amounts

of organic matter and good fertilization. Start transplants 3 - 4 weeks before planting date.

Use 2 or 3 seeds per growing cell. Thin to the strongest when the seedlings have 1 or 2 sets

of true leaves. Be sure to harden off the plants before moving outside after the last average frost.

Direct seed one week after danger of frost has passed, one row in the center of bed. Optimal soil

temperature is 75 to 80 degrees.

Saving Seeds: If you save cucumber seeds, it is best to plant one type of cucumber per year.

Otherwise, this plant may cross pollinate. Allow cucumbers to mature on the vine if possible.

Once the color changes to yellow or orange, they will need to continue maturing on the vine

or in a container until soft to the touch. Halve the fruit, place the pulp, seeds and water in an

open container and allow this to ferment for 3 days at a temperature of 70 to 80 degrees.

Next, add fresh water to the mixture and stir. Viable seeds will sink to the bottom allowing

anything floating to be poured off. Place seeds on a coffee filter until the seeds easily snap.

Store dry seeds in an airtight container in a cool dry place. Properly stored seeds are viable

for up to 5 years.

The Seed Files