Description

50-60 days from sowing

Gynoecious, parthenocarpic Japanese cucumber with single-stem, easy-to-manage plant habit. Resistance to powdery mildew and target leaf spot.

This variety was developed to offer the flavor and crispness of Japanese cucumbers with an easy-to-grow, single-stem architecture. Many Japanese cucumbers are multi-stemmed, requiring steadfast attention to manage the many side shoots.Natsu meaning summer brings the high quality of the deep green, thin-skinned Japanese cucumbers with the ease of summer.

Natsu Cucumber is also parthenocarpic, meaning that it will set fruit even without pollinators and can be grown indoors.

Growing Information

Suitable temperature for germination: 80-85
Suitable temperature for growing: 70-80
Soil pH: 6.0-7.5
Days to maturity: 50-60 days from sowing
Disease resistance: Ccu, Co, Psl, Pcu, Px, CCA, ZYMV, CMV, WMV, PRSV
Trellising recommended

Germination

Direct Seeding: Sow 1-2 seeds 1/2″ deep at 8″-12″ spacing, with 18″ between rows. Keep moist until germination. Thin to one plant per 8″ once established. Thin to one plant at first true leaf.
Transplanting: Ensure cells or pots are completely filled to avoid air pockets by pressing down gently. Sow 1-2 seeds per cell into a 72-cell tray, 1/2″ deep and cover. Press gently and water in well. Thin to one plant at first true leaf.

If transplanting:Check for transplant readiness 30-35 days after germination by gently pulling on the base of the stem to see if roots are established and the soil is held together.Transplant to 12″ spacing, with 18 between rows.

Maintenance

Add string or net trellising and continue to tie or clip plants to support as needed.
Remove leaves appropriately for airflow.

Harvest

Harvest when the fruit reaches 8-9″ in length, about 1″ thickness.
Adding fertilizer helps to lengthen the harvest window.

Cooking Information

Eat as you would other cucumbers, in salads or cut for snacking (especially paired with miso or mayonnaise). Natsu is ideal for pickles andSunomono,Japanese vinegar pickles. AtNatsu-matsuri(summer festivals), its traditional to snack on a whole pickledkyuri(cucumber) on a stick. Try slicing very thin and notice how they maintain their crisp eating quality.