Growing Cucumbers

Growing Cucumbers – cucumis sativus

Cucumbers are one of the family of curcurbits which includes squashes and pumpkins, melons, courgettes and marrows. They are usually grown for the long green ‘fruits’ which are a popular vegetable for addition to salads, cruditées and, of course that quintessentially English cucumber sandwiches. But they are also excellent in pickles and relishes – pickled gherkins, dill cucumbers

and an excellent Hot Sweet Cucumber Relish. This year I have not even et up my propagator yet as

I haven't yet had that feeling that the weather will improve. While I may not be a couple of meters under water, I am still holding fire on my sowing regime.

I'm not a huge fan of cucumbers - I find their flavour in salads too dominant to be pleasant although I do have some recipes for preserving/pickling cucumbers which my family finds very acceptable.- see below!

o   Sowing and growing

If planning to grow the indoor varieties you can start sowing in a propagator from mid-February onwards but, do consider the conditions which will be needed once germinated, for growing on – they will need a heated green house or conservatory. They can be planted into an unheated greenhouse or poly-tunnel during May, when risk of hard frosts has passed. Sow seeds – 1cm [½inch] deep into individual pots and pot on carefully as they dislike have their roots disturbed. [In the past it was recommended that the seeds should be sown on their sides, however, I have never done this and have had no trouble with germinating cucumber seeds.]

Water the plants carefully – avoid the soil drying out but the soil should never be water-logged. Feed regularly once the plants are well established in their final growing space. A good tomato food is fine. As most cucumbers are trailing or climbing plants, indoor grown cucumbers should be provided with a suitable trellis [or similar to grow up – they do have tendrils to help them attach to a framework though, they may need to be tied on in the early stages to train them]. Pinch the top out when the plant reaches the roof of the poly-tunnel or greenhouse or to avoid it growing out of harvesting reach. Pinch out some of the side shoots especially if they have no flowers, to encourage established fruits to mature.

If planning for outdoor growing, sow seeds in late April for planting out in early June when risk of frost has passed, although they can be grown under a cloche in the early stages for a earlier crop. They should be planted into a sheltered, sunny spot in good, fertile, well-drained soil. Although outdoor plants can be provided with a framework to grow up they are often allowed to trail along the ground in similar fashion to courgettes. Water around the plants regularly, especially in dry weather and provide a suitable feed – these plants are hungry and thirsty!

o   Types and Varieties

As always, check with the seed houses and see what new varieties have been developed – look for disease resistance, no bitterness and all female [you can grow just 1 plant]

Indoor Cucumbers –Try Carmen a long green variety which is resistant to many diseases and is not bitter. Bella – an F1 variety, not bitter and all female. Try also Long white – a white cucumber, very tender and sweet.

Outdoor Cucumbers – try Masterpiece for early and reliable cucumbers.

For small cucumbers excellent for pickling have a go with gherkin Diamante F1, Greenfingers, Piccilo di Parigi.

There are also the more ornamental varieties – if you are looking for something more experimental – try Crystal Apple a round, golf-ball sized, yellow variety – sweet and juicy. Also the white variety – Long White –  see above.

Varieties which can be grown indoors or outside – lack of bitterness is an important issue for eating this fruit/vegetable – the older varieties needed to be peeled to reduce the bitterness however, new varieties have been developed where this is is no longer a problem but, do check on the varieties you are buying.

Heike, Zeina F1, Burpless Tasty Gem F1, Iznik [all female]

There are ornamental varieties – the hedgehog types, grown for interest rather than use – they are not usually edible.

o   Harvesting and Storing

Cucumbers should be cut – not pulled or twisted off the stem a little before they reach their potential size – 15-18cm [6 – 8 inch] long unless they are of a longer or shorter variety. Gherkins or short varieties should be 8 – 10 cm [4inches or so]. Round or Crystal apple should be about golf-ball size.

Cucumber will keep in the fridge in a poly bag or cling film for a week though, not longer if you wish to use them raw.

They don’t freeze well but, can be used fried in egg and crumbs or batter like pakoras and they make excellent pickles and relishes.

o   Nutritional value

Excellent source of	Useful amounts of	Traces
	Vitamin K	Vitamins – A, C, thiamine, riboflavin,B6, folate, pantothenic acid. Minerals – calcium, iron, magnesium, phosphorus, zinc, copper, manganese Dietary Fibre
Low in fat and very low in  cholesterol and sodium

o   Pests and Diseases

Ø  Red Spider Mite – especially on indoor crops where they will spread to every other plant if not treated. They can be difficult to eradicate. I use Py solution to kill some of the pests then, spray regularly with SB Plant Invigorator [both organic].  SB will also feed the crop and help them to grow out of any attacks once treated.

Ø  Botrytis [Grey Mould] – a fungus which can be a serious problem on indoor crops in humid conditions [especially when trying to maintain damp conditions to discourage red-spider mite] and on outdoor crops in wet seasons. Remove any affected fruit as soon as the mould appears and dispose of them.

Ø  Slugs and snails - can be a problem on outdoor crops where they will eat the leaves, stems and fruit. They are not such a problem indoors where a closer watch is likely to be kept on the plants.

Ø  Young fruit withering – the young fruits fail to develop and shrivel when only a few cms / inches long. While there can be many reasons for this, the most likely is heavy soil with poor drainage, over-watering or plants are too close together. Make sure ,when you are preparing the ground beforehand that, manure is well rotted – don’t use fresh manure. Remove any affected fruits and dispose of them.

 Recipes

Hot Sweet Cucumber Relish

Like so many other vegetables in late summer, we wonder what to do with the glut. It doesn’t take too many cucumber plants to have too many cucumbers. Try this recipe as a way of using and preserving them.

Ingredients

1 kg cucumbers ( 2 lb) – don’t let them get too big or they will be full of seeds

1 kg onions ( 2 lb)

1 cooking apple

600ml white vinegar (1 pint)

3–4 red chillies(I have used Joe’s Long, use a medium hot chilli, but take care if for children)

500gm sugar ( 1 lb) – I used white sugar, but soft brown sugar will ‘warm’ the colour of the relish

2 tsp salt                                                          1 tsp allspice

½ tsp ground cloves                                        1 tsp turmeric

¼ tsp mustard powder                                                ¼ tsp ground mixed peppers( black, green, red)

Method

1.      Top and tail the cucumbers and remove the skin – cut into small cubes - ¼ cm- ish. If necessary, remove the seeds – if the seeds are still soft, you can leave them in.

2.      Peel the onions and chop finely – similar size to the cucumber.

3.      Peel and core the cooking apple and cut into fine slices.

4.      Cut the red chillies into small pieces – if you don’t want the relish to be too hot, leave the seeds out, or leave some of the seeds out. For a hotter relish add more chillies.

5.      Put the chopped cucumbers, onions, apples and chillies into a large pan or preserving pan with the vinegar and gently simmer until all the vegetables are cooked through – approx. 30 mins.

6.      Prepare the jars/ bottles – wash well and sterilise – put in a warm oven - 100ºC for 15mins.

7.      Add the sugar and stir until dissolved.

8.      Add the spices and salt to taste, add more salt if necessary.

9.      Simmer gently until the relish thickens – remember, when cool it will be thicker. Stir occasionally.

10.  Pour into the hot sterilised jars and seal immediately. Label.

Pickled Gherkins or Cucumbers

Approx 2lb [1 kg] small cucumbers [ I am using F1 Greenfingers]

4 – 5 good sized garlic cloves

1 pint [ 500ml] water                                             ¼ pint [125 ml] white vinegar

8 oz [225 g] salt                                                    8 oz [225g] sugar

2 tsp white mustard seed                                                2 tsp peppercorns

2 tsp coriander seed                                              [small bunch fresh dill if liked]

Method

·         Wash the cucumbers and prick all over with a fork. Place them in a bowl and sprinkle the salt over them. Leave for several hours to remove excess moisture.

·         Drain and wash well several times.

·         Put the water, vinegar, sugar and spices together into a sauce and simmer gently for several minutes.

·         Pack the gherkins into sterilised jars, with small bunches of dill if using.

·         Slice the garlic cloves and add them.

·         Pour the hot liquid over the gherkins ensuring they are filled to the top – make sure there are no air bubbles trapped.

·         Cover and seal.

·         Allow a few days for the cucumbers to pickle but these pickles are best eaten within a couple of months.