Tasty Green Cucumber Seeds - Hybrid

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Other Common Names: tasty green, huang gua, huang kwa, ketimun, khira, kyuri, pepino, pipingha, taeng kwa, timun or Japanese Cucumber

How to Grow tasty green Cucumber

Sow seeds in the late spring or early summer after the last frost in a warm, sunny location. Optionally, start seeds indoors 2-3 weeks before the last frost and transplant after the weather warms up. A frost will kill these, especially when they are young. Retain a high soil moisture level. Fertilize periodically. We suggest training it to climb a vertical support for increased air circulation, more attractive fruits, and an easier harvest. Avoid standing water near roots.

Harvesting Tasty Green

Harvest when the fruit is 9 inches long, uniform in color, and firm. Cut the fruit at the base of the stem instead of breaking or pulling. Promptly removing ripe cucumbers will encourage the plant to continue fruit production.

Culinary Tips

Excellent to eat fresh. This cultivar is ideal for cold cucumber salads and sandwiches. These are also delicious pickled or lightly cooked in Asian dishes. The thin, tender skin and tiny seeds make this a very versatile choice in the kitchen!

“I have found that companion planting these with garlic, as done traditionally in Japan, makes for generally healthier plants.”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 500 mg packet - Approximately 18 Seeds
• 1 oz - Approximately 1,035 Seeds
• 4 oz - Approximately 4,140 Seeds
• 1 lb - Approximately 16,560 Seeds