Poona Kheera CUCUMBER SEEDS -OPEN-POLLINATED-Organic Non-GMO -Cucumis sativus
Organic Non-GMO Poona Kheera Cucumber - OPEN-POLLINATED Unusual gourmet variety with sweet golden skin and juicy, crisp texture. Specialty variety from India has light yellow skin when young, with rosy russeting at full maturity. Traditionally sold at yellow stage, but flavor is best when harvested as rosy blush begins. Heavy producer. Climbs easily on a trellis to 5-6'. Productive · 4-5" fruit (Cucumis sativus) Days to maturity: 50 days Growing Cucumber Prepare a bed for your cucumbers with lots of compost so that the soil is loose and well-draining. Plant seeds 2/3 inch deep, 20 inches apart in rows spaced 3 feet apart or plant several seeds on the top of 8-inch tall mounds of dirt spaced about 6 feet apart. Fertilize with a balanced Organic fertilizer such as a 10-10-10 at least once a month during the growing season. Water deeply at least three times a week, more if you notice cucumber leaves wilting in the heat of the day. Cucumber fruits begin ripening after 58 days. In trials, these plants have produced an average of 72 fruits weighing a total of 24 pounds per plant in a single season. Trellising and Fruits The cucumber fruits should be harvested at about 3-5 inches long, making them idea for trellising. When "Cucumber" are trained up a traditional trellis or woven into a chain link fence, blemishes and disease caused by fruit lying on the ground are eliminated and fruits grow straighter. Trellised Cucumber fruits become highly ornamental, practically glowing from under the dark cucumber foliage. USES Fresh eating Pickling Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter. Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill. Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish. SAVING SEEDS Being an heirloom cucumber means that the seeds that come from it will always produce seedlings identical to their parents, as long as your " mini White " is pollinated by "Cucumber" pollen. (If you plant many types of cucumbers together, your seeds may have mixed parentage.) Allow one or two cucumbers to over ripen about five weeks past harvest stage until the fruits are golden with leathery skin. These seeds will become the following year's crop. Seed Preparation Scrape the seeds out of over-ripened "Cucumber" fruits, put them into a clear jar and cover with just enough water that the seeds float. Cover the jar with plastic wrap with a tiny opening to allow air exchange. Allow seeds and their jelly coating to ferment at room temperature for one to two days, agitating the jar daily. When the jelly coating has dissolved, seeds are ready to be dried. Pour out any floating seeds and most of the liquid, leaving only the seeds lying on the bottom of the jar. Pour the good seeds into a strainer and rinse them, then lay them in a single layer on a piece of newspaper. When seeds snap cleanly when bent, they are ready to be stored in a cool, dark location.