Introduced in 1927 by Jerome B. Rice Seed Company of Cambridge, New York. Preferred by market growers as a “straight pack” sort for shipment to high grade markets. Green-black tapered fruits are 12" long by 2½" in diameter.
- 62-80 days
- ±900 seeds/oz
- Fruit grows to 12 inches
- Green-black skin
- Straight shape appeals to high grade markets
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