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Sikkim Cucumber Seeds
Price: €1.55
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🥒 “Sikkim” Cucumber – organically grown, ancient Himalayan variety 🌄 producing large, rusty-red fruits 🍂 delicious raw or cooked, with exceptional taste and high yield.
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🥒 “Sikkim” Cucumber Seeds – Organically Grown
💰 Price: Package of 5 or 10 seeds
The Sikkim Cucumber (Cucumis sativus var. sikkimensis) is a rare, historic heirloom variety originating from the Himalayan regions of Sikkim and Nepal. 🌿 First documented by botanist Sir Joseph Hooker in 1848, this ancient cucumber has been cultivated by mountain communities for centuries and remains one of the most unique cucumber varieties in the world. 🏔️
🌾 Description:
The fruits are fat, large, and heavy, often weighing several pounds each. When fully ripe, they turn a striking rusty-red or brick-orange color, making them a stunning addition to any garden. 🍂 Despite their size, they remain sweet, crisp, and flavorful — excellent both raw or cooked. In traditional Asian cuisine, the Sikkim cucumber is often stir-fried or grilled, revealing a rich, slightly nutty flavor. 🍴
🌱 Growing Information:
Days to maturity: 45–50 days (very early and productive variety).
Soil: Prefers rich, well-drained soil with consistent moisture.
Sowing: In northern zones, direct sow around mid-June, or start seeds indoors earlier. Be careful when transplanting—roots are delicate.
Containers: Thrives in large pots (minimum 20 liters / 5 gallons). Ensure regular watering and feeding for best results.
Support: Can grow with or without a trellis; vines are strong and self-supporting.
Harvest: Pick fruits regularly to encourage continuous production.
🌿 Cultivation Tips:
Temperature: Ideal range 18–30°C.
Watering: Maintain consistent moisture but avoid waterlogging. 💧
Fertilizer: Balanced organic fertilizer every 2–3 weeks.
Light: Requires full sun ☀️ for maximum fruiting.
🍽️ Culinary Use:
Sikkim cucumbers can be eaten fresh, sliced in salads, or cooked in stir-fries and curries. In the Himalayas, locals enjoy them even when they appear overripe — the flavor remains rich and mildly sweet. 🌶️🍲
🌍 Historical Note:
Sir Joseph Hooker, the great 19th-century botanist, wrote about the Sikkim cucumber in awe:
“So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman, and child seemed engaged throughout the day in devouring them.”
🔗 Useful Links:
✨ Why Grow “Sikkim” Cucumber?
🌿 Ancient Himalayan heirloom variety
🍅 Organically grown, vigorous, and high-yielding
🍽️ Excellent both raw and cooked
🏆 Loved for its extraordinary flavor and unique appearance
🪴 Perfect for open gardens or container cultivation
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