Cucumis sativus /ˈkʊ.kʊ.mɪs saˈtiː.wʊs/
Common name: Cucumber · Gherkin
Cucumis sativus is a vining annual in the gourd family (Cucurbitaceae), bearing elongated fruits eaten fresh or pickled. It originated in South Asia and has been cultivated for over 3,000 years. The plant climbs by means of coiled tendrils and produces large yellow flowers.
Care summary
Sun
Full sun, 6–8 hours daily
Water
Abundant, consistent moisture; thirsty crop
Soil
Rich, well-draining, pH 6.0–7.0
Hardiness
Zones 4–12 as a warm-season annual
Mature height
Vines 1–2 m (3–6 ft) when trellised
Pet safe
Non-toxic; fruit safe for pets in moderation
Difficulty
Moderate
Propagation
Grown from seed. Sow indoors 2-3 cm deep in pots 3-4 weeks before the last frost, or direct-sow once soil is warm; keep moist and warm (20-25 C) for fast germination, then transplant carefully, as cucumbers dislike root disturbance.
Fun facts
- Cucumbers are about 95% water, which makes them remarkably refreshing.
- The phrase "cool as a cucumber" is literal — the interior of a cucumber can be several degrees cooler than the outside air.
- Pickling cucumbers and slicing cucumbers are the same species, selected for different traits.
- Many greenhouse varieties are parthenocarpic, setting fruit without pollination — so the fruits are seedless.