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Cucumber

Cucumis sativus

Varieties

Marketmore

Days to germination: 4-6
Germination temperature: 60-95°F
Planting: direct sow or transplant
Sow depth: 1/2"
Days to maturity: 60
Plant spacing: 12"
Row spacing: 60"
Light: full sun
Water: frequent
Harvesting: frequent; when at ideal size and color.

Pollination

Cucumber plants have both male and female flowers present and with the right conditions are prolific producers. Pollinators are of the utmost importance to a high-yield season. Encouraging the presence of native pollinators can help ensure they're available to do this important work. Plant a large diversity of blooming plants, such as other vegetable crops, perennial flowers and shrubs, annual flowers and herbs, to encourage a diverse array of pollinators in your garden. Providing overwintering spaces, such as tree debris (logs, stacked twigs, brush, etc.), a water source (shallow dish, birdbath, pond), and open space for ground-dwelling bees all increase the likelihood of pollinators activity.

Fertilization

Generally cucumbers do quite well without much fertilization, so long as they're in nutrient-rich soil that is rich in organic matter. However if extra nutrition is required, provide a balanced blend of NPK. We make compost or vermicompost teas (simple infusions, not aerobically brewed) or use a fish-seaweed fertilizer or a fermented plant juice and apply it as a foliar spray or soil drench when blooms appear.

Pests and Disease

These are the pests and diseases we have encountered, but is not a comprehensive list of all possible disease or pest challenges you may face.

Cucumber beetle, both striped and spotted, can carry the bacterial wilt pathogen in their digestive systems which is easily transferred across plants.

Bacterial wilt causes the plants to become dull and wilted and eventually kills the entire plant. Most fruits will fail to form correctly when bacterial wilt is evident.

Bacterial wilt of cucurbits

Downy mildew is a pathogen that appears on the leaves of the plant. It usually begins with a grey or white powdery-like presence and progresses to darkened yellow-brown spores. High humidity, poor air circulation, and residual moisture can increase the likelihood of downy mildew occuring. Without intervention it can severely deplete photosynthesis, cause stress, reduce production, and eventually kill the plant. Most recommendations suggest fungicide for treatment. We have had excellent success with foliar spraying diluted Lactic Acid Bacteria on the leaves and increasing the plant's access to nutrition with either Fermented Plant Juice or Fish-Seaweed Fertilizer. These two treatments seem to boost the plant's innate immunity and allow it to defend itself against the pathogen without further intervention.

Natural Farming: Lactic Acid Bacteria

Cucurbit Downy Mildew

Powdery mildew is very similar to downy mildew in its appearance and effect but is more likely to occur during hot and dry spells.

Storage

After harvesting we place the cucumbers into a plastic bin with lid in the refrigerator. We do not snap the lid, but it leave it loose so air can circulate and moisture can escape. A large plastic zip-lock type bag, only partially closed, is also suitable. We do not wash prior to refrigerating unless they are excessively soiled, which sometimes occurs when soil splashes during a heavy downpour. We have found that washing prior to refrigerating leads to quicker decay. When kept as described we have had cucumbers last for 3-4 weeks.

Preservation

There are a few ways to preserve cucumber - pickling and fermenting are the obvious choices, but freezing is also possible depending on what you intend to do with it. We've frozen excess cucumber to use in smoothies and vegetable broths and it has worked quite well. Generally we eat most of them fresh and ferment or pickle the remaining.

Pickling

Pickling preserves the cucumber through heat and acidity and requires water bath canning for long shelf-life. Pickling is an easy process and can be achieved in a couple of hours. Depending on the type of pickle you make, the flavor can be sweet or sour. Pickles are not as nutritious as the raw cucumber, but do make for a nice treat in the cold of winter.

USDA Complete Guide to Home Canning

Fermenting

"The lactic acid producing bacteria feed on sugars that are present in the fruit and vegetables. Using this as a food source and creating the by products of acid and carbon dioxide. This not only preserves the food but also transforms the flavour and enhances certain flavours." -Michael Wilson, Restaurant Norman

Fermenting utilizes lactic acid bacteria to preserve raw foods. Lactic acid is a by-product of the bacteria's anaerobic respiration cycle and is what prohibits the bacteria responsible for spoilage from surviving and decaying the food. The raw cucumber is submerged in a salt water brine and once the lactic acid bacteria begin replicating, the food begins to ferment. An unsealed lid allows the gas to move out of the space while preventing airborne debris from entering the container. If using a sealed jar it must be opened daily to allow the gas to escape and not build up. Fermenting is an excellent way to preserve the nutrition in raw foods, but it must be approached with respect and wisdom. The links below elaborate on methods, cautions, and creative possibilities.

The Noma Guide to Fermentaton by René Redzepi and David Zilber

Fermenting Culture: an interview with David Zilber

Pickling techniques: Lacto-fermentation vs. Vinegar

How Does Lactic Acid Preserve Food