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CUCUMBERS

DAYS TO SPROUT

DAYS TO
SPROUT

10-14 DAYS

MATURES IN

MATURES
IN

45-65 DAYS

TASTE IT FOR

TASTE IT
FOR

2-4 WEEKS

Care & Harvest

  • Trim roots regularly as the plant matures. To encourage the best growth and root health, make sure to top your Gardyn water tank off regularly to keep it above 60% full at all times. 
  • Use the plant belt to support the vines climbing up the columns.
  • Cucumbers often attract thrips, so don’t be surprised to see signs of pests. 
  • Cucumber fruits form from the base of their yellow flowers and will swell to size. No need to pollinate flowers for fruit to form. Prune back the first 5 lowest flowers and prune additional flowers to limit the plant to less than 10 total cucumbers. Too many cucumbers forming on one plant can cause the young fruits to turn yellow/brown, and prevent them from maturing. 
  • Harvest cucumbers based on their size, when they reach 6-10 inches long and dark green and the yellow flower falls off the tip. Letting cucumbers mature too long can cause their flavor to turn bitter. Cucumbers may have small spikes that can be easily rubbed off to prevent a poke to your fingertips. Harvest cucumbers by cutting the fruit at the stem with a clean blade or scissors. 
  • Replace the cucumber plant when there are no more flowers and all have been harvested. You can generally harvest a cucumber plant over the course of 2 – 4 weeks depending on room conditions and total number of flowers. To always have cucumbers available, start a new cucumber plant when you start to see the first cucumbers forming on your old plant. 

Quick Facts

Cucumbers have been cultivated for over 3000 years and originate from India. They moved from ancient India to Europe and the New World by way of the Greeks and Romans.

Cucumbers are low in calories and high in water and vitamins. Enjoy as a healthy snack for a boost of Vitamin C and K.

Cucumbers can be eaten raw, baked, sauteed, steamed, or boiled. Slice cucumbers for refreshing bursts of flavor.

Harvest to Plate Recipe

Tomato cucumber salad

Photo / Recipe Source: A Southern Soul

INGREDIENTS

  • 1 pint grape tomatoes – sliced in half
  • 1 English cucumber – sliced
  • 1/2 medium red onion – thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked pepper

INSTRUCTIONS

  • Place tomatoes, cucumbers and onions in a large bowl, set aside.
  • In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad. 
  • Can be served immediately or stored in the fridge, covered for up to 2 days.
  • ***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later.