Aonaga Jibai Cucumber Seed

Ancient variety with exceptional resistance. Sweet, tender, and above all vigorous, tough vines. Known well in the southern islands of Japan, the seeds have been preserved over generations by an old family in Beppu City on Kyushu Island. The long, slender 8” fruits thin-skinned, bitter-free with inconspicuous seeds. The flavor really stands out; this is not another watery, tasteless cucumber. Superb for fresh-eating, but tends to soften when pickled or canned. Handles drought as well as rain/humidity with little incidence of fungus/mildew. Trellis the vines for good air circulation, which can double as light shade for heat-sensitive crops like lettuce. Pick daily to keep new blooms/cukes forming, as this is a prolific producer. An excellent variety that’s easy to grow, but hard to find. Photo courtesy of Baker Creek Heirloom Seed.

• Days to germinate: 4-12 days
• Days to maturity: 60
• Start indoors 3-4 weeks before last frost. Sow ½” deep in sterile planting medium.
• Transplant spacing: 36-48” (do not disturb roots when transplanting). If you’re trellising, the seed groups can be planted 24” apart.
• Sow outdoors when temperatures reach 70º.
• Seed spacing: Plant seeds in groups of 2-3, then another group 36” away (unless you’re trellising; see note just above).
• Seed depth: 1/2”
• Produce size: 8”
• Yield: About 5 lbs. per vine.
• Mature plant height: 4’ (or longer) vine.
• Suitable for container growing: No
• Year of discovery: Unknown; ancient Japanese origin