Crisp, cool, and incredibly productive, cucumbers reward a warm sunny spot with an almost embarrassing abundance of fruit all summer long.
Cucumbers have been cultivated for nearly 3,000 years, originating in South Asia before spreading through the ancient trade routes of the Middle East and Mediterranean. Today they rank among the most widely grown vegetables in the home garden, and for good reason - a single healthy vine can produce dozens of fruit across a season.
They fall into two main camps: slicing types, bred for fresh eating with thin, tender skin, and pickling types, shorter and bumpier with drier flesh that holds up in brine. Compact bush varieties fit raised beds and containers beautifully, while vigorous vining types climb trellises to save ground space and improve airflow.
Direct sow seeds 1 in deep after all frost danger has passed and soil has warmed to at least 60 degrees F - cucumbers sulk in cold ground. Space hills 18-36 in apart for bush types, or plant vining types 12 in apart along a sturdy trellis. A dose of balanced fertilizer at planting gets them off to a strong start.
Once vines are running, consistent moisture is everything - irregular watering causes bitter fruit and blossom drop. Mulch heavily to retain soil moisture and suppress weeds. Side-dress with a nitrogen-light, phosphorus-potassium-rich fertilizer once flowering begins. Harvest fruit young and often; leaving overripe cucumbers on the vine signals the plant to slow production.
Cucumbers go from perfect to seedy and bitter faster than almost any other vegetable. Check vines every 1-2 days at peak season and harvest slicers at 6-8 in and picklers at 2-4 in. The more you pick, the more the plant produces - it's one of the few gardening rules that feels like a reward.
Cucumber grows best in full sun.
Give it about 1-2 in per week.
Cucumber is usually ready in 50-70 days from transplant.
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