White Wonder Cucumber

This heirloom cucumber was first introduced in 1893 by W. Atlee Burpee of Philadelphia, Pennsylvania who obtained the seeds from a customer in western New York. It is also knownas Long White and Albino cucumber. The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epic Gilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today. Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

• Conventional

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.

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