Armenian Cucumber, Tortarello Abruzzese Bianco (Organic)
Cucumis melo. Armenian Slicing. 65 days.
Light-green, ridged cucumber-like fruit are prolific with a mild flavor that is never bitter. Thin skin does not need to be peeled. Known commonly as Armenian cucumber in North America. Tortarello Abruzzese Bianco produces high yields and one-of-a-kind style. When sliced, ridges on the surface produce pretty cross sections that look like flowers with petals. What more could you ask for? Armenian cucumber is actually the same species as cantaloupe and other melons, and when very ripe the fruit take on an orange hue and have a light melon aroma. Best eaten when 12” or shorter, but can grow 2’ or longer. May be trellised for straighter fruit, but the very long vines will grow without complaint on the ground as well. This variety is an Italian strain from Abruzzi on the Adriatic coast.
Sow indoors in 2” pots with good potting soil May to mid June. Two weeks after sprouting, transplant to 2′ spacing in 6′ rows. May also be direct sown when soil is warm. Young cucumber plants benefit from floating row cover to protect them from insects and frost.
To save seed, scoop out seeds when the fruit is bloated like a yellow blimp. Leave in bucket and allow to ferment for a few days. Rinse and let seeds dry. Winnow to clean further if needed. Isolate from other varieties of the same species by at least ½ mile.