Cucumber Varieties
(Cucumis sativus)
Cucumbers probably originated in India and became popular in Greece and Italy. They are now grown worldwide both commercially and in home gardens. The fruit of this vegetable plant is thick, cylindrical, 6-40 cm long, and shiny green. It can be eaten raw in salads, pickled or cooked in stews or stir-fry dishes.
Marketmore 76
An open pollinated, mid-sized slicing cucumber with a uniform dark green color. This variety takes about 68 days to maturity and is resistant to cucumber mosaic virus, downy mildew, powdery mildew, and scab.
Burmese
Small variety about 6 cm (2.3 in) in length and round in shape. Good for pickling or fermenting.
Khmer
From Cambodia. Approximately 30 days from seed to flowering. Large fruit averaging 30 x 7 cm (12 x 2.75 in) in size.
Mae Tha
Good pickling variety. Approximately 30 days from seed to flowering. Large fruit .averaging 30 x 7 cm (12 x 2.75 in) in size
Lampang
Light green fruit, over 20 cm in length. Local to North Thailand; often planted with highland rice.
Sikkim
Unique outside texture, speckled and brown...similar to cantaloupe. Heritage variety from the US.
Mushmelon
Dasher II
Corinto
Marketer
Ideal for hot and humid climates, this smooth skinned cucumber is sweet and mild. Introduced in 1942. 65 days to maturity.