Long and slender, the English cucumber is considered the ‘common’ cucumber in Europe. In the U.S. it’s less common, and usually found shrink-wrapped in grocery stores to extend its shelf-life. Prized for its thin skin that doesn’t need peeling, its slightly sweet taste, and its small seeds, the English cucumber’s pale green, juicy flesh is typically eaten fresh alone or in salads or sandwiches.
- Full sun (six to eight hours)
- 6.0 to 7.0
- 4 to 12
- Plant 1 to 3 feet apart
- Water deeply 1 inch a week to keep soil evenly moist
- Long and slim
- Tender, thin skin
- Sweet, juicy, and crisp
- Often marketed as seedless
- Great for salads, sandwiches, snacks, a base for canapes, and as a garnish for beverages
Do you grow English cucumbers? If so, please tell us your top tips for ensuring a delicious harvest.