Cucumber Szatmar F1 - Cucumis sativus

The Szatmar F1 Cucumber is a variety with good vigour, semi-early maturity, and particularly high productivity. It produces an abundance of short and cylindrical fruits with smooth dark green skin. It is a parthenocarpic cucumber, meaning the fruits develop without pollination and do not contain seeds. Harvesting begins in June and continues throughout the summer.

Cucumbers and gherkins belong to the same species, and the larger family of Cucurbitaceae, but gherkins are harvested prematurely to be pickled in vinegar, accompanied by small onions, peppercorns, and tarragon.

This vegetable can therefore be stored for a long time and is traditionally enjoyed as a condiment in salads or as an accompaniment to cold meat dishes.

Gherkins prefer light, loose, moist, and humus-rich soils. They thrive in sunny positions and temperatures between 18 and 22°C. They are quite water-demanding vegetables that need regular watering.

Harvesting: Gherkins should be harvested 3 to 4 months after sowing and before the fruits reach their final size. Harvesting should be done very regularly, ideally every two days during the peak production period, as the fruits grow rapidly and won't wait for you to turn into cucumbers that vary in taste depending on the variety! Additionally, regular harvesting encourages the formation of new fruits.

Storage: Freshly harvested gherkins can be stored in the refrigerator for a few days before pickling them in vinegar.

Gardener's Tip: Like all cucurbits, gherkins can be susceptible to powdery mildew: a white coating appears on the foliage. It is important to remove severely affected leaves and spray with wettable sulfur every 2 weeks. In case of a minor attack, you can also treat the plants with diluted skimmed milk, 10 to 20% in rainwater. As a preventive measure, avoid watering the foliage and ensure good ventilation in your greenhouse if the cultivation takes place under cover. A decoction of horsetail can also be applied to strengthen the foliage's resistance.