Slicing Cucumber - Slicing Cucumber – Suyo Long, ORGANIC

Rated 5.00 out of 5 based on 4 customer ratings
(4 customer reviews)

$2.95$9.95

Cucumis sativus

The longest cuke in our collection! Grow this tasty Asian variety up a trellis and be rewarded with 10-18″ long sweet and crisp fruit that is nearly seedless. Excellent flavor. Powdery mildew resistant and heat tolerant.
These crisp juicy fruits seem to sit around lazily on the ground, just waiting to plucked because nothing quenches the thirst on a hot day in late July quite like a cucumber. While most people are familiar with the common dark green slicer cukes, they actually come in a variety of shapes, sizes, and even colors. Any cucumber can be pickled, but some varieties are bred for uniformity and girth and are specifically labeled for pickling. Slicers, which are mostly eaten fresh, are thinner and longer with some that can even grow up to two feet if given the opportunity. Nutrients: vitamins A, C, K, B6, folate, thiamin, potassium, magnesium.
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SKU: 038-011-0-G Category:

Product Description

Average Seed / oz Seed / 100′ Row Average Yield / 100′ Row Days to Harvest
1000 1/2 oz 120 lbs 65
Planting Season Ideal Soil Temp Sun Frost Tolerance
After Last Frost 60-90°F Full Sun Frost Sensitive
Sowing Method Seed Depth Direct Seed Spacing Seeds Per Packet
Transplant or Direct Seed 1/2″ 2″ 30
Mature Spacing Days to Sprout Production Cycle Seed Viability
6″ 6-14 Annual 4-6 years

Bed Preparation

Cucumber is a frost sensitive annual that prefers full sun and rich, well-drained soil. As a heavy nitrogen feeder, cucumber benefits from a side dressing compost, aged manure, or organic fertilizer during the growing season.

Planting

Direct-seed outdoors once the danger of frost has passed and soil temperatures have warmed to at least 60˚ F. Seeds can also be started indoors 3-4 weeks before the last frost date. Plant seeds ½-1" deep and either in rows (2" apart in rows 3-4 feet apart) or in hills (3-6 seeds per hill, hills spaced 3-5 ft apart). Seeds will sprout in 4-13 days. Thin to 8-15" inches apart in rows or 2-3 plants per hill. To extend your harvest, succession plant every 2-3 weeks until mid-summer.

Provide adequate moisture (1-2" per week) during flowering and fruiting for good fruit formation and to prevent bitterness.

Harvest

Cucumbers are ready to harvest in approximately 55-65 days. Harvest frequently to encourage more fruit production.

Seed Saving

Cucumbers will cross readily with other cucumbers of the same species, so isolation by distance, time, or barrier is necessary. Let the fruits over-ripen on the vine, they will get huge and turn yellow. Leaving on until the vines are dying is a good way to get very mature seed. Pull the cukes and bring them inside to allow to ripen further in a dry, dark place. When the cucumbers begin to soften, scoop out the seeds and put into a jar filled with an equal amount of water to seed mass. Let the seeds ferment for about 3 days, then pour off the scum and any floating seeds that will not be viable. Rinse the remaining seeds in a colander, then allow to dry on screens or several sheets of newspaper for at least three weeks.

Articles About Slicing Cucumber – Suyo Long, ORGANIC

Additional information

Weight N/A
Size

1 grams – Packet, 1/4 oz, 1/2 oz

4 reviews for Slicing Cucumber – Suyo Long, ORGANIC

  1. 5 out of 5

    :

    I have grown this variety for 2 years. Never bitter, we love the mild flavor and crisp texture. They are quick to grow and do not suffer from mildew or wilt. I will grow this cucumber forever!

  2. 5 out of 5

    :

    I have grown this cucumber for several years. I always have more than I can use so I share with neighbors, friends, relatives. They all rave about these cukes. They can get very large and still be extremely delicious! I have even converted a few over to this variety in their own gardens.

  3. 5 out of 5

    :

    The organic Suyo Long was one of my most exciting experiments of “Gardens 2016”! So much fun to watch the tiny cucumbers develop, and then grow…and grow…and grow. No peeling required – just run a thumb down the length to rub off the tiny “nubs” and they are ready to eat. Crisp and refreshing. Bonus: when sliced, the textured skin looks pretty in a salad. Never had even a whisper of bitterness. I certainly plan to grow Suyo Long again in 2017.

  4. 5 out of 5

    :

    This is our first year of growing Suyo Longs and they are the best cucumbers we have ever grown. The yield is high and the plants are still going strong in the heat. We have too many to eat ourselves and our friends are standing in line to get the surplus.

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