Cucumber Gagon

Description

Cucumis sativus

Heirloom from Bhutan, India

immature fruit is green, great for raw eating or pickling. When mature, it resembles the more common Indian variety ‘Poona Kheera’, but is darker-skinned, much bigger up to 20”, and still quite tasty. The flesh of the mature fruit is reminiscent of melons and can be eaten raw, pickled, or turned into a delicious chutney. The flesh of the ripe fruit is traditionally cooked in Bhutan. Heavy producer.

Reproduction: By seed

Pre-treatment: No.

Sowing: In the spring or during the summer, directly in the garden at a depth of about 2-5 cm or in the pot before the last frost.

Germination: Temperature above 18 C, germinates in 3-15 days

Location: Requires light and moderate humidity.

Care: The plant has a shallow root, so regular watering is necessary.