Cucumber Seeds - Richmond Green Apple

This Australian heirloom produces delicious, mild and juicy fruit with a unique lime green color. It has a crisp texture similar to apples, making it a popular choice. Each fruit is about the size of a lemon and can be eaten whole and straight from the vine. A must-try for any gardener!

• Organic
• Round to apple-shaped fruits
• Tender creamy white skin
• Unique offering for market growers
• 65 days
  
• 1 oz - Approximately 1200 Seeds
• 4 oz - Approximately 4,800 Seeds
  

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.

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.