Cucumber, True Lemon (Organic)
Cucumis sativus. 65 days.
Let’s get this out of the way right now: I love lemon cucumbers. I like all cucumbers, but lemon cukes are the only cukes I love. Let me count the ways: They are crisp and delicious, and in addition to being the size, shape, and color of a lemon, mature fruit have a really nice lemony flavor. Their skin isn’t thick and waxy, so no need to peel. They are (to my experience) burpless and never bitter. They are the absolute perfect size for snacking, and also slice up great for sandwiches or pickles. Because the fruit is not the same color as the foliage, they are easier to see when harvesting. A little late to start, but they stay productive later than the slicers and pickles. Disease resistant. Best eaten before they turn yellow. This is one of those varieties that isn’t rare, but is so perfect we have to carry it in our catalog (perhaps we are also motivated by our desire to have a few month’s worth of unending eating supply). Heirloom originally introduced in 1894.
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.