Boothby's Blonde Cucumber
Item Details
Heirloom from the Boothby family of Livermore, Maine. Heavy producer of oval, creamy yellow, warty fruits with black spines. Excellent crisp sweet flavor, no need to peel. Best when eaten at 4" long. Very good for bread and butter pickles.
- 55-60 days
- Organic
- Light yellow skin
- Fruits are oval shaped
- Excellent sweet flavor
- Harvest fruits when 4 inches
This variety works for:
- Fresh eating
- Pickling
Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.
Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.
Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.
Growing Instructions
Instructions - Sow seeds outdoors in 12" diameter hills after the last frost when soil is warm. Space hills 6' apart in all directions. Can also be started indoors 2-4 weeks before the last frost for an earlier harvest. Cucumbers benefit from consistent moisture. Provide support for vines to save space.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
1 review
Small but tasty.
by Carolyn
Small but tasty, these are an easy and productive cucumber to grow for laissez-fair gardeners with a small space. These are my favurite cucumber, just don't let them get too big.