Cucumber Brocade - Cucumis sativus

The Cucumis sativus 'Brocade' is a cucumber native to India, where it is locally known as 'Sambar Southekai'. It differs from the classic cucumber, long, thin, and green, by the ovoid shape of its fruits, with a sweeter and spicier flavor. They are consumed cooked in a wide range of dishes, especially in Indian cuisine such as Mangalore cucumber curry, sambars, and rasams. Its growth, similar to that of an indeterminate cucumber, reaches a height of 2 to 2.50 m (7 to 8ft) with a spread of 0.70 m (2ft). Vigorous and productive, it is highly resistant to powdery mildew. Sowing takes place from March to May for a harvest that extends from July to October.

The Mangalore Cucumber, Latin name Cucumis sativus 'Brocade', is also called 'Sambar Southekai' or 'Sambar Cucumber'. It is a variety of Indian cucumber developed in the Malnad region of southwest India. This vegetable-fruit is cultivated up to Mangalore, a city in southern India. Curious and decorative, this cucumber, quite similar to melon, takes on an oblong or oval shape, measuring 20 to 25 cm (8 to 10in) in length and weighing 600 to 700 grams, with green color and yellow stripes when ripe. The fruit ripens quickly, only 2 to 3 weeks after its initial appearance.

The Mangalore Cucumber prefers light, loose, moist, and humus-rich soils. It thrives in sunny locations with temperatures between 18 and 22°C (64.4 and 71.6°F). It is a vegetable that requires a good amount of water and should be watered regularly. It is a cucumber that can be grown in a conventional manner but requires a bit more warmth than our native cucumbers. It is recommended to grow it under cover in less favorable regions.

In terms of cuisine: it is a fruit rich in water and fiber, with a good supply of minerals (calcium, magnesium, potassium) and vitamins A, C, and B6. It is generally consumed cooked and can be used in a wide range of dishes, including Mangalore-style Sambar sudekayi, added to curries, or stir-fried.

Harvest: Mangalore cucumbers should be harvested when they have reached their final size and their color shows beautiful yellow-orange stripes. Remember to harvest regularly to encourage the formation of new fruits.

Storage: The fruits can be stored for months after harvest in cool and dry conditions. Harvest them carefully to avoid damage and store them in a cool, well-ventilated place. They can be enjoyed until December.

Gardener's tip: Like all cucurbits, despite its excellent resistance, the Mangalore Cucumber can be susceptible to powdery mildew, which appears as a white coating on the foliage. It is important to remove heavily affected leaves and spray with wettable sulfur every two weeks. In case of a minor attack, you can also treat the plants with skimmed milk diluted to 10 to 20% in rainwater. As a preventive measure, avoid watering the foliage. A decoction of horsetail can also be sprayed to strengthen the foliage's resistance.