Shintokiwa Cucumber

Cucumis sativus

$4.45

25 seeds
Certified Organic
60 days. We just can't get enough of this thin-skinned Japanese cucumber - it is crunchy, mild and refreshing! Long, slender, uniform fruits have small seed cavities that are most tender when harvested young, but they even keep their eating qualities when left on the vine a longer. Plants are vigorous, productive, and resistant to bacterial wilt. No bitterness or latex mouth feel that is present in other cucumbers. These cukes are so good you can eat 'em any kind of way - hand-to-mouth, in salads and sushi. For straight fruits, grow on a trellis, otherwise let them sprawl on the ground. Introduced into the US by Japanese students attending the Rudolf Steiner College. Stewarded in the US by biodynamic seed growers Harald Hoven and Meadowlark Hearth Seeds. The seeds came to us from Midwest seed grower, Clint Freund who apprenticed at Meadowlark Hearth. CC

Seeds can be started inside or outside. Cucumbers do not like their roots to be disturbed during transplanting so if starting seeds indoors, use biodegradable pots. Start seeds indoors 5/1 into a good starting mix (we recommend Vermont Compost’s Fort Light). Temperature for germination: 75-95° (use heating mat). Cucumber seedlings are sensitive to damping off fungus so keep soil lightly moist but not too wet and use a fan (set to low) to provide air circulation. Days to germination: 4-10. Once 2 leaves appear, grow plants at 72°. Transplant outdoors (plant entire biodegradable pot into soil) around 6/1 into fertile soil with lots of compost or decomposed manure. Or direct sow seeds outdoors 6/1 (1/2” deep). Plant spacing: 1 foot apart. Protect seedlings from slugs. Protect seedlings from cucumber beetles by covering with row cover fabric at planting and leave it on until plants are flowering. Protect plants from deer and groundhogs. For an extra boost, foliar feed young cucumber plants (1 week after transplanting) with fish/seaweed.