Pale yellow, little round balls of cucumbery crunchiness. This Heirloom cucumber has been around since the late 1800s and has a loyal following. Vigorous vines produce buckets of little round 6-9 cm cucumbers that start out lime green then turn pale yellow and finally dark golden-yellow. We think they are best at the pale yellow stage when the skin is still thin. The taste is a little milder than most cukes with no bitterness and boy are they crunchy. Nothing lemony about the taste, just the look. 68 days. Heirloom Veg.
Growing: Cucumbers require full sun and soil pH of 6.0-6.8. As they are heavy feeders, an application of compost or well-rotted manure worked into the planting area will help. Regular applications of a complete soluble fertilizer during the growing season is beneficial. Plants should not be allowed to wilt. Make sure they are well-watered before transplanting. Spread a mulch around plants before they start to vine, to cut down on weeds and conserve moisture. The mulch will also help to keep the fruit clean.
Harvest: Pick slicing cucumbers when they reach 6-8 inches long; pickling types at 3-5 inches. Keep mature cucumbers picked off the vines to encourage a longer yield. Harvest cucumbers for pickling early in the morning.
Pests & Diseases: Striped or spotted cucumber beetles can emerge from the soil in spring and nibble on the leaves and stems of emerging plants. The beetles spread a bacterial wilt which causes plants to wilt and die before bearing fruit.
Companions: Bush bean, cabbage family, corn, dill, eggplant, lettuce, radish, pea, tomato.