Cucumbers have been cultivated in India for at least 3,000 years, later traveling east into China and west into Europe before becoming a familiar crop in gardens around the world. Today they are grown for crisp slicing fruits, pickling cucumbers, and tender varieties eaten fresh straight from the vine.
Bush types fit neatly into smaller beds and containers, while vining cucumbers make good use of vertical space when given a sturdy trellis. Plant after the soil has warmed, provide full sun and steady moisture, and harvest often. Once production begins, fruits can size up quickly and may need picking every few days.
Growing Guide
Timing
Direct sow after frost danger has passed and the soil has warmed to at least about 60°F.
For an earlier start, sow indoors about 3–4 weeks before transplanting. Cucumbers dislike root disturbance, so use individual or biodegradable pots and transplant carefully.
Sowing & Starting
Sow seeds about ½–1 inch deep. Plant 2–3 seeds together and thin to the strongest seedling, or space individual plants about 12 inches apart along a trellis.
Keep the soil warm and evenly moist during germination. A heat mat can improve speed and uniformity when starting seeds indoors in a cool room.
Harden seedlings gradually before transplanting outdoors.
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