Organic Cucumber Profi F1

Cucumber: Profi F1 (Gherkin)
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.

Profi F1 is an early parthenocarpic gherkin cucumber. It is high yielding under many growing conditions and the fruits have a beautiful shape and deep colour with good internal and storage quality. Usually picked at 10-12 cm long it has a length to diameter ratio of 3.1 : 1. Profi F1 has high resistance to cladosporiosis and powdery mildew It also has intermediate resistance to cucumber mosaic virus. 

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.