Japanese Climbing Cucumber
This Japanese climbing variety bears tender, crisp, and slightly tart 9"-long cucumbers that are excellent for slicing or pickling. Listed by J.M. Thornton & Company in 1894, this variety’s strong grasping tendrils make it ideal for growing on a trellis or fence, but it can also be grown on the ground.
- 58-65 days
- ±950 seeds/oz
- Fruits grow up to 9 inches
- Crisp, slightly tart flavor
This variety works for:
- Fresh eating
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.
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
Best of both worlds
The best of both worlds. Excellent pickles or slicer.
They grew quickly and tall but most of the tiny cucumber would dry up and shrivel away... this whole time I have had only one fully grown successful cucumber to eat, and it was soooo good. I wont give up and even plan to plant more next year.
Excellent Crunchy Cucumber
We had numerous giant cucumbers grow all summer long. These plants climbed up some pallets and onto our deck. They are tasty, and have kept growing throughout our New England cold spells. They did get a bit dry inside. They are super crunchy though, and they would make an excellent pickle. One almost tasted like a water chestnut, so I enjoyed it raw with nori, soy sauce, and steamed rice. These are great!
Zone 5b Chicago -
The few cucumbers I grew from about 3 plants (about 8 altogether) were great and lasted a long time in the fridge. The downside, this plant was not prolific for me compared to other slicer cucumbers I’ve grown. All 3 plants were trellised either on chain link fence or cattle panels with pretty good sunlight. Giving 3 stars for taste and storage, but I was bummed not many grew. Not worth it for a city gardener…