SIKKIM CUCUMBER SEEDS

Cucumis sativus var. sikkimensis

It is commonly asserted in horticultural literature that our modern cucumbers originated in the Himalayas. Indeed, there is significant genetic and morphological diversity in the contemporary cucumbers of this region, an example of which is this Sikkim cucumber, also known as the Khiva cucumber as listed by Vilmorin. Progenitor of all contemporary selections of so-called “potato” cucumbers.

The Sikkim cucumber is unique in several respects, not least of which is that as it matures the skin thickens, turns brown and cracks like varnish, eventually appearing heavily netted and identical to a melon. These propensities speak to its ancient African ancestry and very close relationship to Cucumis melo. And the same peculiarities led to a great deal of confusion when the Sikkim cucumber was first introduced to European gardeners, who thought it to be an unfortunate cross (impossible), if not just a really poor melon (how dare they).

This is a fabulous cucumber. Plants are healthy and impervious to pests and disease, and produced for many months in our cool wet growing season of 2021. The young fruits first appear like any other cucumber, small and green with black spines, fattening into a plump pickler before suddenly transforming into what appears to be a yam, and finally a cantaloupe. This transformation involves continuous growth, culminating in a vegetable the size and shape of a small partially deflated football. These strange vegetables will hold on the vine for many weeks without impeding the production of more fruit.

Flavor is excellent at any stage of growth and never ever bitter. Texture is crisp and substantial. Peeled and seeded, the flesh of the mature fruit holds up to cooking and makes a very good curry or chutney. Around the early yam* stage of maturity, these cucumbers are used to prepare the traditional raw fermented pickle Khalpi, which we very highly recommend.

Sow these seeds directly into warm fertile garden soil in full sun once all danger of frost has passed. Or start indoors: tuck seeds about 1/4" deep into 2" cells or 3" pots of moist soil, pressing to keep seed snug. Mist generously with warm water and cover with plastic. Kept warm and moist in bright light, seeds will germininate within a matter of days. Uncover promptly. Thin to one plant per cell or pot. Grow on at warm room temperature in bright light, fertilizing weekly with dilute fish and seaweed extracts. Harden off thoroughly before transplanting into warm fertile soil in full sun one all danger of frost has passed. Mulch generously to maintain soil moisture.

Provide these plants with a sturdy trellis. Ours eventually grew up and over an 8' fence in late summer, after producing their first fruits on fairly short dawdling plants. Only after the first hard frost did they stop growing and setting fruit.

Grown by Farmacie Isolde.

Packet contains at least 15 seeds.

*Photo depicts various stages of maturity. What is not pictured is the ideal “early yam" stage. In what may seem like a disconcerting turn of events, the green fruits will blush from top to bottom with burnished red over the course of about a day. Immediately after, skins just begin to form cracks. It is at this point that they we recommend picking them for most fresh and fermented uses.