Large fruits can reach several pounds in size. The ripe fruit of the Sikkim Cucumber is a unique rusty red color and is good eaten raw or cooked. This variety is grown in the Himalayas of Sikkim and Nepal. Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. Here is some of what he wrote about it: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman and child seemed engaged throughout the day in devouring them.” (65 days)
Each packet contains approximately 25-35 seeds.
Best direct-seeded at about the time of last frost, but can be started earlier as transplants, provided the seedlings do NOT become root bound.
Cucumbers are heavy feeders and thrive in rich soil full of organic matter. They can be trellised if desired. Afternoon shade is helpful in very hot areas. Supply plenty of moisture and keep mature fruit picked.