Organic Cucumber Kalunga F1

Cucumber: Kalunga F1
Cucumis sativus
Approx. 30 seeds per gram
A member of the Cucurbitae family, Cucumbers are half hardy annuals.
Depending on the variety, Cucumbers can be grown outside in the garden or in a poly tunnel or greenhouse. The vines are tender and do need to be kept frost free.
Cucumber fruits are usually green. Outside varieties tend to be ridge types and have tiny spines. Indoor varieties tend to be smooth-skinned. Some are long, up to 30cm while short fruiting varieties are half that size. Many of the indoor varieties are F1 all female fruiting varieties.
In the past Cucumber varieties produced both male and female flowers and you had to remove the male flowers to prevent pollination as this tended to make the fruits bitter. Modern all-female varieties do not have male flowers. Bitter fruits are not a problem with outdoor varieties so there is no need to remove male flowers.

Kalunga F1 is a high-yielding, all-female hybrid which tolerates low light levels as well as hot and cold conditions. The strong, compact plants are early to mature, producing one fruit per node. The tasty, non-bitter fruits have an extended shelf life. Ideal for unheated greenhouses. Intermediate resistance to Powdery mildew and good resistance to Anthracnose and target spot. For harvesting in spring, summer and autumn.

How to grow:
Sow seeds in pots or modules of good quality organic compost during April and May. Pot into 7 cm pots when the true leaves have formed.
Transplant into the permanent site with canes or strings for them to grow up. The stem is very delicate, be careful during transplanting and water carefully to avoid damping off.
Transplant outdoor cucumbers in May or June after all danger of frost has passed. A wigwam of canes placed 60cm apart is the best support, tie the plants in as they grow.
Harvest from late June onwards picking regularly.
Pests and diseases:
Cucumbers can be affected by aphids, red spider mite, cucumber mosaic virus and mildew.
How to cook:
Cucumbers are extremely versatile in the kitchen beyond being used in green salads and as a garnish.
They are especially good paired with mint and dill, and are a constituent part of tabbouleh, raita and tzatziki. They are also great when pickled.