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Jessie Keith
Cucurbitaceae
Cucumis sativus 'Lemon'
Cucumber, Lemon Cucumber
The lemon-like cucumber, ‘Lemon’, is an heirloom cultivar that was first introduced in 1894. It’s distinguished by its rounded, white-fleshed, sweet fruits with smooth skin that turns yellow when mature. This is a dosakai-type cucumber that originates from India. Its cucumbers are ready for picking after 60 to 75 growing days, starting in midsummer. The fruits can be pickled but are best eaten fresh.
Mature cucumbers are elongated or rounded, can be various shades of green and have small prickles on their skins. Some cucumbers are bred to be harvested young for pickles while others are raised to be harvested when more mature and used for slicing. Over ripe specimens turn yellow and have softer flesh and large, firm and inedible seeds, so it’s best to harvest them when they are young and crisp.
Grow your cucumbers in full sun and fertile, evenly moist, perfectly drained garden loam. After threat of frost has passed, sow cucumber seeds directly in the ground. If transplanting container-grown plants take care to not damage their tender white roots unless they are root-bound. Root-bound plants can be saved only if their roots are gently teased apart before planting. Be sure to harvest fruits regularly, so they will continue to flower and produce fruit.
Cucumbers may be trained on a trellis or cage or allowed to ramble freely across the ground. Fresh or pickled, cucumbers are a favorite vegetable, and they are as easy to grow as they are tasty.
12 - 1
A1, A2, A3, H1, H2, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Vegetable
Full Sun
6"-10" / 15.2cm - 25.4cm
6'-8' / 1.8m - 2.4m
Early Summer, Summer, Late Summer, Early Fall, Indeterminate
Southern Asia
Neutral
Well Drained
Loam
Very Fast
Average Water
Vining/Climbing
Summer, Fall
Showy
Yellow, Gold
Yellow, Light Yellow
Green
Green, Yellow Green
No
Single
Yes
Coarse
Matte
Container, Edible, Herb / Vegetable, Vine
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