{"title":"Cucumbers","description":"Cucumber variety seeds.","products":[{"product_id":"semences-cucamelon-melon-souris-ancestral","title":"Cucamelon Heirloom (Mouse Melon)","description":"\u003cp\u003e\u003cem\u003eMelothria scabra\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eA Mexican botanical curiosity that looks like a mini-watermelon the size of a large grape — dark-and-light green stripes included — but crunches in the mouth like a cucumber, with a lightly tangy, almost lemony finish. The cucamelon is not a cucumber despite appearances (different genus, \u003cem\u003eMelothria\u003c\/em\u003e, in the same broad Cucurbitaceae family), but a distinct plant cultivated by the Mesoamerican peoples since pre-Columbian times. Known in Spanish as \u003cem\u003esandita\u003c\/em\u003e (\"little watermelon\") or \u003cem\u003esandía de ratón\u003c\/em\u003e (\"mouse watermelon\") — hence the French \u003cem\u003emelon souris\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eAn extremely productive climbing plant: a single specimen can yield several hundred fruits in a season, picked by hand like grapes. Delicious eaten as-is as a garden snack, tossed whole into a salad for the visual surprise, pickled in vinegar where they take on a lightly piquant dimension (the famous \u003cem\u003epepquinos\u003c\/em\u003e at the cocktail hour), sliced into cocktails in place of the cucumber wheel, or simply served to kids, who adore them — the small size makes them the ultimate food-toy. A surprising bonus: the plant also produces small underground tubers that can be dug up in autumn, stored frost-free through the winter, and replanted the following spring to restart the crop without starting again from seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Germination is capricious and slow — 1 to 3 weeks — given sustained warmth (22-25 °C). Start indoors 4-6 weeks before transplanting, in biodegradable pots to avoid transplant shock. Patience at first: the plant stays modest for the first few weeks after planting out, then literally explodes from mid-July onward, once the heat truly sets in. Install a sturdy trellis at transplanting — the vines race up to 3-4 metres and pull their weight once loaded with fruit. Harvest begins around mid-August and continues until the first frosts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious; bee-pollinated. A distinct species from cucumbers; does not cross with any other common garden cucurbit, which simplifies seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: climbing vines 3-4 m — sturdy trellis required.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-75 days after transplant. Continuous production from mid-August to the frosts.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained soil kept cool. Space plants 60 cm apart on the trellis.\u003c\/li\u003e\n\u003cli\u003eStart indoors 4-6 weeks before last frost, in biodegradable pots. Transplant once all frost risk has passed and the soil reaches at least 18 °C (early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":41381755977900,"sku":"GC-H-CUCAME-20","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"100","offer_id":41381756010668,"sku":"GC-H-CUCAME-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":41381756043436,"sku":"GC-H-CUCAME-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":44169100820652,"sku":"GC-H-CUCAME-2500","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/cucamelon_8d363e5c-0e41-4d5c-9c67-514fdf657dec.jpg?v=1664221244"},{"product_id":"semences-concombre-homemade-pickles-biologique","title":"Homemade Pickles Cucumber","description":"\u003cp\u003e\u003cem\u003eCucumis sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA variety developed specifically for home pickling — short, stocky, firm and crunchy, selected to answer the great North American tradition of home \u003cem\u003epickling\u003c\/em\u003e, that summer-and-autumn ritual where gardeners turn their cucumber surplus into jars to savour all year. Very different from the slicing varieties that are bred for fresh eating, the Homemade Pickles is designed from the start for processing, with particularly firm, dense flesh that stays crunchy after several weeks in brine, and a skin of intermediate thickness that lets the marinade penetrate well without going soft. It's the variety found in old Québec and Canadian cookbooks, in postwar gardening columns, and in the family kitchens where September rhymes with \"pickling week\" and the big pot simmering on the stove.\u003c\/p\u003e\n\u003cp\u003eA compact, semi-trailing plant 1 to 1.5 m, grown on the ground or on a low trellis — particularly productive: a single healthy plant yields 25 to 50 pickling cucumbers over the season. Short stocky fruits 8-13 cm long, dark green with paler stripes, with a slightly spiny skin (visible black spines — a distinctive sign of pickling varieties).\u003c\/p\u003e\n\u003cp\u003eHarvest in three main size categories depending on intended use: \u003cem\u003ecornichons\u003c\/em\u003e at 4-7 cm (the classic French format, pickled in white vinegar with tarragon and mustard seeds), medium \u003cem\u003epickles\u003c\/em\u003e at 8-10 cm (the standard North American format, for dill pickles, sweet-tart \u003cem\u003ebread-and-butter pickles\u003c\/em\u003e, and sweet-spicy brines), and large \u003cem\u003epickles\u003c\/em\u003e at 10-13 cm (for Ashkenazi \u003cem\u003ekosher dill\u003c\/em\u003e, those big pickles fermented in salt water with dill, garlic and black peppercorns that spend 3 to 4 weeks in brine before being ready). Also very good eaten fresh, snapped right off the plant — classic cucumber flavour, mild and juicy, a touch more pronounced than that of English cucumbers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Start indoors 3-4 weeks before transplanting, or direct-sow in early June once the soil has warmed to 18 °C. Like the other cucumbers, susceptible to downy mildew (\u003cem\u003ePseudoperonospora cubensis\u003c\/em\u003e) and powdery mildew in humid heat — space plants generously (40-50 cm in the row) and water at the base rather than on the foliage. For pickling, ideally harvest every day in peak season, in the morning, and process within 12-24 hours — a freshly picked cucumber gives a noticeably crunchier pickle than one that has waited a few days in the fridge. Enthusiasts often add a grape, horseradish or oak leaf to each fermenting jar — the plant tannins help preserve the cucumber's firmness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heritage variety. Annual. Monoecious; bee-pollinated, so crosses with other nearby \u003cem\u003eCucumis sativus\u003c\/em\u003e — isolate for seed saving. Does NOT cross with squashes (\u003cem\u003eCucurbita\u003c\/em\u003e), melons, or cucamelon.\u003c\/li\u003e\n\u003cli\u003eVine length: 1-1.5 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55-65 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40-50 cm in the row. Low trellis optional but useful.\u003c\/li\u003e\n\u003cli\u003eStart indoors 3-4 weeks before transplanting, or direct-sow early June in Québec. Harvest every 1-2 days in peak season.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42653046538412,"sku":"GC-O-CUCHOM-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42653046571180,"sku":"GC-O-CUCHOM-200","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42653046603948,"sku":"GC-O-CUCHOM-1000","price":54.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44173907787948,"sku":"GC-O-CUCHOM-5000","price":199.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/picklecucumber_98a9813a-fbf1-4574-b51f-767669bea160.jpg?v=1698701316"},{"product_id":"semences-concombre-marketmore-76-ancestral","title":"Marketmore 76 Heirloom Cucumber","description":"\u003cp\u003e\u003cem\u003eCucumis sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe reference garden cucumber in North America for five decades. Developed in 1976 by the breeder Henry Munger at Cornell University — hence the \"76\" marking the release year — it came out of a long crossing program aimed at uniting in a single variety resistance to several major diseases that traditionally ruin cucumbers: scab, powdery mildew, downy mildew and mosaic virus. The result: an open-pollinated, productive and robust cultivar that has let home gardeners and organic market growers succeed with their cucumbers without resorting to pesticides or patented hybrids.\u003c\/p\u003e\n\u003cp\u003eLong, straight fruits 20 to 22 cm, a uniform dark green, with smooth tender skin that needs no peeling. White, firm, crunchy, juicy flesh, mild and fresh in flavour with no trace of bitterness — a cucumber frankly superior to what you find at the grocery store. Perfect sliced in a salad, in sticks with tzatziki, slipped into a sandwich, turned into pickles when harvested younger, or blended into gazpacho with yogurt and dill on heatwave days. Vigorous climbing plant that produces continuously from mid-July to frost, provided you pick regularly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Cucumber hates being moved — its roots are fragile and it broods for a long time over a rough transplant. If you start indoors (3 to 4 weeks before planting out, no more), use biodegradable pots that go straight into the ground. Otherwise, direct-sow in early June once the soil is well warmed. Install a trellis — it improves air circulation (and so disease resistance, already good), keeps the fruits straight and clean, and makes harvesting far easier — much better than hunting for cucumbers in a tangle of leaves on the ground.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Stable variety, reproduces faithfully. Monoecious, bee-pollinated: crosses with other nearby cucumbers — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: climbing stems 1.5 to 2 m, to be trellised.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 70 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained soil, kept cool with good mulching. Space plants 40 to 50 cm apart on the trellis.\u003c\/li\u003e\n\u003cli\u003eStart indoors 3 to 4 weeks before last frost in biodegradable pots, or direct-sow in early June once the soil is at 18 °C minimum. Harvest regularly (every 2 to 3 days at peak production) to stimulate the formation of new fruits.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42601056370860,"sku":"GC-H-CUCMAR-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42601056403628,"sku":"GC-H-CUCMAR-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42601056436396,"sku":"GC-H-CUCMAR-1K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42601056469164,"sku":"GC-H-CUCMAR-5K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/marketmore_f760c3c1-8c9c-492d-b79c-0f6a0cf1894a.jpg?v=1664221250"},{"product_id":"concombre-crystal-apple-ancestral","title":"Crystal Apple Cucumber Heirloom","description":"\u003cp\u003e\u003cem\u003eCucumis sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn heirloom variety from the antipodes, commercially introduced in Australia by the Arthur Yates house in the 1930s, whose precise origins probably go back to older New Zealand selections. The name describes the plant perfectly: round to oval fruits 5 to 8 cm, exactly the size and shape of a small apple, with a pale cream skin almost pearly white when picked at the right stage — hence the \"crystal,\" which evokes both the translucent colour of the skin and the transparency of the fresh flesh in the mouth.\u003c\/p\u003e\n\u003cp\u003eDifferent from its cousin Lemon Cucumber, the Crystal Apple offers an even milder and more delicate flavour, halfway between cucumber and watermelon, almost sweet, without a trace of bitterness — a cucumber you eat like a fruit, bitten into greedily over the sink, or simply sliced and dusted with a little salt and pepper. Its thin skin never needs peeling, and the inner seeds stay tender and negligible when you harvest the fruits young.\u003c\/p\u003e\n\u003cp\u003eExcellent in flash pickles in rice vinegar, slipped whole into an English Pimm's cocktail, sliced into discs to decorate cold appetizers, or simply served in sticks to children, who often prefer it to standard cucumber because of its shape and mildness. A productive climbing plant that can yield several dozen fruits per season if you harvest regularly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Crystal Apple's visual maturity is misleading. Harvested at the cream-white stage, it's at its peak of flavour — crunchy and sweet; left on the plant, it yellows, its skin thickens and the seeds harden. So watch closely from mid-July on and pick assiduously — that also stimulates new fruit production. Like all cucumbers, it hates being moved — indoor start 3 to 4 weeks maximum before transplanting in biodegradable pots, or direct-sow in early June once the soil is at 18 °C. Install a sturdy trellis to keep the fruits airy, clean and easy to spot.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious, bee-pollinated; crosses with other nearby cucumbers — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: climbing stems 1.5 to 2 m, to be trellised.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 75 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained soil, kept cool with good mulching. Space plants 40 to 50 cm apart on the trellis.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost in biodegradable pots, or direct-sow in early June once the soil is at 18 °C minimum. Harvest assiduously at the cream-white stage for the best flavour.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42598363037868,"sku":"GC-H-CUCCRA-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42598363070636,"sku":"GC-H-CUCCRA-100","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42598363103404,"sku":"GC-H-CUCCRA-500","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/crystalapple_bb330d98-5c78-407e-9952-b637ee7dc7cd.jpg?v=1664221246"},{"product_id":"concombre-citron-ancestral","title":"Lemon Cucumber Heirloom","description":"\u003cp\u003e\u003cem\u003eCucumis sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA botanical curiosity with irresistible charm — a round, pale yellow, slightly downy cucumber the size and shape of a lemon, hence the name, which has nothing to do with the taste. Introduced to North America around 1894 by the Burpee house, it originally comes from the gardens of northern India, where it has been cultivated for centuries for its mildness and its tolerance to dry heat.\u003c\/p\u003e\n\u003cp\u003eIts flesh is white, crunchy, juicy, without a trace of the bitterness that sometimes affects standard cucumbers — even when the fruit is large, it stays tender and easy to digest. The thin, delicate skin needs no peeling. Perfect crunched as-is like an apple, sliced into a salad, pickled, or served in sticks to children, who adore its toy-like look. Bonus for capricious gardens: it withstands drought and temperature swings much better than classic cucumbers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all cucumbers, it hates cold — sowing too early is wasting seeds. Indoor start 3 to 4 weeks before transplanting (no more, or the seedlings take the transplant poorly), or direct-sow when the soil reaches 18 °C. Install a trellis — the plant climbs readily, gains in airflow, and the fruits stay clean and well-formed. Harvest early and often; each picked fruit stimulates new ones.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious, bee-pollinated; crosses easily with other nearby cucumbers — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: climbing stems 1.5 to 2 m, to be trellised.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 70 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained soil, kept cool with good mulching. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost, or direct-sow in early June once the soil is well warmed (18 °C minimum).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":41928128364716,"sku":"GC-H-CUCLEM-40","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"200","offer_id":41928128397484,"sku":"GC-H-CUCLEM-200","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"1000","offer_id":41928128430252,"sku":"GC-H-CUCLEM-1K","price":15.99,"currency_code":"CAD","in_stock":false},{"title":"5000","offer_id":44169088860332,"sku":"GC-H-CUCLEM-5K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lemoncucumber_acafaa70-ade1-4f52-86bc-eeab22e16c64.jpg?v=1664221248"},{"product_id":"concombre-beit-alpha-ancestral","title":"Beit Alpha Cucumber Heirloom","description":"\u003cp\u003e\u003cem\u003eCucumis sativus\u003c\/em\u003e L.\u003c\/p\u003e\n\u003cp\u003eCommonly called \"Lebanese cucumber,\" it's the favourite of many people, and for good reasons. Beit Alpha was born in the 1930s when breeders were looking for a cucumber adapted to the dry, hot Middle Eastern climate, productive under glass, and freed from the bitterness that afflicted traditional European varieties. The result became, within a few decades, the standard of all eastern Mediterranean cooking — it's the cucumber of Israeli salad (cucumbers and tomatoes diced very small with lemon, olive oil and mint), of Lebanese tabbouleh, of Greek tzatziki, of mezze everywhere between Athens and Tehran.\u003c\/p\u003e\n\u003cp\u003eShort, slim fruits 10 to 15 cm, glossy medium green, with a particularly thin skin that never needs peeling, and dense, crunchy, juicy flesh almost devoid of visible seeds. Above all, exceptional mildness — low in cucurbitacins (the bitter compounds also responsible for the famous \"burping\") — it's eaten like a fruit, crunched whole over the sink on heatwave days. Vigorous, very productive climbing plant that yields continuously for 2 to 3 months if you pick regularly. Genetic bonus: the variety is largely parthenocarpic — that is, it produces its fruits without needing to be pollinated — useful in a greenhouse or tunnel where bees rarely enter, and a guarantee against cross-induced bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all cucumbers, it hates being moved. Indoor start 3 to 4 weeks maximum before transplanting (in biodegradable pots ideally), or direct-sow in early June once the soil is at 18 °C. Install a sturdy trellis — the plant readily climbs to 2 metres and the suspended fruits stay perfectly straight, clean and easy to spot. Pick early and often — Beit Alpha is better harvested small (10-12 cm) than at full size, and each fruit picked stimulates several more. For gardeners with a cold greenhouse or tunnel, it's without hesitation the variety of choice.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely parthenocarpic — produces fruits without need of pollination.\u003c\/li\u003e\n\u003cli\u003eCMR\/MMR resistance.\u003c\/li\u003e\n\u003cli\u003eClimbing vine 1.5 to 2 m, to be trellised.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55 to 65 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained soil, kept cool with good mulching. Space plants 40 to 50 cm apart on the trellis.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost in biodegradable pots, or direct-sow in early June once the soil is at 18 °C minimum.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42097127194796,"sku":"GC-H-CUCBAL-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42097127227564,"sku":"GC-H-CUCBAL-200","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42097127260332,"sku":"GC-H-CUCBAL-1000","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/beitalpha.jpg?v=1664660632"},{"product_id":"concombre-anglais-telegraph-ancestral","title":"Telegraph English Cucumber Heirloom","description":"\u003cp\u003e\u003cem\u003eCucumis sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe very archetype of the long English cucumber — the one you find at the grocery store wrapped in plastic film, which takes nothing away from its true beauty in the garden. The original Telegraph variety was released in 1897 by the famous Carter's Tested Seeds house of London, in the golden age of English Victorian greenhouses, where high society grew luxury vegetables year-round in heated glasshouses. It's precisely the variety that made possible the success of the English \u003cem\u003ecucumber sandwich\u003c\/em\u003e — those fine slices of buttered white bread garnished with ultra-thin rounds of cucumber, served at tea time in Edwardian drawing rooms, and become the very symbol of English refinement between 1880 and 1920.\u003c\/p\u003e\n\u003cp\u003eLong, slim fruits 35 to 45 cm, nearly cylindrical, glossy dark green, with smooth thin skin that never needs peeling, and pale, dense, crunchy flesh with almost no visible seeds — of a very mild, fresh flavour, without any bitterness. Precious genetic particularity: the variety is parthenocarpic, which means it produces its fruits without needing to be pollinated — this is the variety that popularized that trait in modern cucumbers. Practical advantage: no bitterness caused by accidental crossings, and the possibility of growing in a closed greenhouse where bees don't enter. Ideal for all fresh uses — classic English sandwich, Greek salad, tzatziki, herb gazpacho, infused summer water, or simply crunched in sticks. Its thin skin and rarity of seeds also make it an excellent candidate for homemade maki sushi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Telegraph is primarily a greenhouse variety, but it does reasonably well in an unheated tunnel or outdoors in a warm sheltered spot. Under cover, maximum productivity and long, straight fruits; outdoors, the fruits may be a little shorter and twisted, but the flavour stays excellent. Indoor start 3 to 4 weeks before transplanting (never more), in biodegradable pots to avoid root shock. Solid trellis mandatory — the vines run 2-3 metres and the long fruits must hang freely to stay straight. Pick early and often — one harvested fruit stimulates several more, and gustatory quality is better on young specimens.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely parthenocarpic, produces fruits without need of pollination. If pollinated by bees near other cucumbers, the fruits remain edible but may develop seeds.\u003c\/li\u003e\n\u003cli\u003eHeight: climbing stems 2 to 3 m, to be sturdily trellised.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60 to 70 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun. Ideal under glass or tunnel; possible outdoors in a very warm spot.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained soil, kept cool with good mulching. Space plants 40 to 50 cm apart on the trellis.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost in biodegradable pots, or direct-sow in early June once the soil is at 18 °C minimum. Under glass, sow 4 to 6 weeks earlier for an early harvest.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42168600035500,"sku":"GC-H-CUCENT-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42168600068268,"sku":"GC-H-CUCENT-100","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42168600101036,"sku":"GC-H-CUCENT-500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/englishtc.jpg?v=1666547655"}],"url":"https:\/\/joualvert.ca\/en\/collections\/cucumbers.oembed","provider":"Joual Vert","version":"1.0","type":"link"}