As you know, fresh herbs are a great way to add extra flavor, color and aroma to your cooking. But one huge downside is that fresh herbs don’t last very long. If you are only cooking a few times a week, then chances are most of your herbs are probably going to go bad...
This cucumber might be little, but it contains a big flavor and crunch. They’re great to eat fresh and also pickle well. This specific plant creates compact vines that are multibranching and yield well in most environments. The leaves are smaller for convenience. They are also disease and mildew resistant. There’s truly no better cucumber. Small but mighty!
1 year (annual)
|Hydro / Soil||
Not recommended for hydroponics. Grows best in soil – especially in self-watering planters.
|Container / Indoors||
Plant 2 sites in a 12" (5 gal) container. In larger containers, space sites 8" apart. For each site plant 3 seeds 1" deep.
|Outdoor / Inground||
Plant 2 site per squarefoot. For each site, plant 3 seeds 1" deep.
Grow up to 5 inches in diameter. Plant 6 inches apart.
|Taste & Nutritional Value||
Crisp, fresh taste. High in Potassium, Vitamin C, and Fiber, and hydrating to boot!
This specific breed of cucumber was developed and released by the University of Arkansas in 1991. It was designed to be compact and disease-resistant, and to have small leaves for visibility purposes. Cucumbers were cultivated and eaten in Egypt. Evidently, Egyptians used cucumbers to make liquor by cutting a hole in the fruit, stirring the insides, and then plugging the hole to then allow the mixture inside to ferment for days. The Greeks also cultivated Cucumbers as well as the Romans.
|Recommended for (recipes)||
Try pickling these guys with some homegrown dill, make fresh tzatziki, or just simply use them in salads.
|Seed Weight (mg)||
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