Gardening Session – Cucumbers

Cucumbers have been around since 2000 BC, and the wild species is from central Asia, which is now rare in nature. The early varieties of cucumber were very bitter and were boiled and served with oil, vinegar, and honey. The Romans used cucumbers for scorpion bites, bad eyesight, and to scare aware mice. Crazy right?

 

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Cucumber’s best friends are corn, sunflowers, peas and beans, beets, and carrots. Plant them close to some of their friends, so they are happy and produce lots of cucumbers for you.

 

Cucumbers do not love to be transplanted, so if you buy plant starts be extra loving with them. I usually just plant the seeds out after the last day of frost. Smooth skinned cucumbers can even be grown in pots on your deck, just make sure the pot is at least 12″ wide and 8″ deep. I have used the variety “Bush Campion” in a pot and it did awesome. Cucumbers can be trained to grow up at trellis, but it is not like peas. You will have to keep tying the plant to the trellis until it gets established.

 

Picking cucumbers regularly will create more cucumbers; make sure you cut with a sharp knife when you are ready to eat them. They will last a few days in the fridge, or you can store them in nets in a cool place like squash.

 

Want to learn how to make a raised bed garden??

About Amanda Greenthumb

Hey, I’m Amanda! I help busy, successful women feel FEARLESS, SEXY AND HEALTHY by teaching them everything they need to know about food, how to have more energy and boost self-confidence to fall in love with their life. I have two coaching programs The Fearless, Sexy and Healthy Group Coaching, and The Elite Private Coaching Program. I am also the creator of Naturally Conquer Your Cravings the free 7 day E-Course, and a blogger at amandagreenthumb.com

0 comments on “Gardening Session – Cucumbers

  1. Cucumbers are more powerful than a caffeine. •Researchers have long been familiar with the presence of unique polyphenols in plants called lignans, and these health-benefiting substances have been studied extensively in cruciferous vegetables (like broccoli or cabbage) and allium vegetables (like onion or garlic).

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