Cucumber

Is a tender, warm-season vegetable that produces well when given proper care and protection. The vines of standard varieties grow rapidly and require substantial space. Vertical training methods and new dwarf varieties now allow cucumbers to be grown for slicing, salads and pickling, even in small garden plots.

Planting seeds directly in the garden usually start cucumbers. Plant after the danger of frost has passed, and the soil has warmed in the spring. Warm soil is necessary for germination of seeds and proper growth of plants. With ample soil moisture, cucumbers thrive in warm summer weather. A second planting for fall harvest may be made in mid- to late summer.

Cucumbers may be transplanted for extra-early yields. Sow two or three seeds in peat pots, peat pellets or other containers 3 to 4 weeks before the frost-free date. Thin to one plant per container. Plant transplants 1 to 2 feet apart in rows 5 to 6 feet apart when they have two to four true leaves. Do not allow transplants to get too large in containers or they will not transplant well. Like other vine crops, cucumbers do not transplant successfully when pulled as bare-root plants.

Pick cucumbers at any stage of development before the seeds become hard. Cucumbers usually are eaten when immature. The best size depends upon the use and variety. They may be picked when they are no more than 2 inches long for pickles, 4 to 6 inches long for dills and 6 to 8 inches long for slicing varieties. A cucumber is of highest quality when it is uniformly green, firm and crisp. The large, burpless cucumbers should be 1 to 1 1/2 inches in diameter and up to 10 inches long. Some varieties can grow considerably larger. Do not allow cucumbers to turn yellow. Remove from the vine any missed fruits nearing ripeness so that the young fruits continue to develop. The cucumber fruit grows rapidly to harvest size and should be picked at least every other day.

Cucumbers add a crisp snap to salads and sandwiches, however they are not a very good source of nutrients. The most abundant nutrient in cucumbers is water. A small amount of

Cucumbers are often soaked in salt to remove some of the naturally high water content. Cucumbers will otherwise give up water and dilute the salad dressing. Unpeeled cucumbers are higher in nutritional value as peeling loses fibber and vitamin A.