Armenian Pale Green Cucumber - The Burp-less Wonder
The Armenian is known as the Burp-less Cucumber. Light-green, heavily ribbed, 3-4” in diameter, best to harvest at 12-18” long, mild flavor, easily digested-skin, fluted slices, prolific producer. Fruits twists and turns on ground but hangs fairly straight from trellis. Tender skin never needs peeling and never bitter. Very good for a humid climate.
Introduced from Armenia to Italy in the 1400s. Regarded as one of the best slicing cucumbers. Also known as Armenian Burp-less Cucumber, Yard Long, Guta, Snake or Serpent Cucumber.
Cucumbers are thought to have originated in India at the foot of the Himalayas, and cultivated in western Asia for 3,000 years. Well known by the ancient Greeks and Romans, introduced to China in the 2nd century BC. Columbus brought cucumbers to the New World in 1494.
They can be sliced thin and eaten fresh or used in stir-frys or Asian soups.
Cucumbers need to be continuously harvested to keep up production. If the fruits yellow on the vine the plant will stop producing altogether, To harvest twist them off the vine or snip them with clippers to make sure you do not damage the vines.
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Nicely developed fruit
Had good germination and initial growth was excellent. Began picking seven weeks after planting and fruit was nicely developed. Plants developed mosaic disease early on and were pulled. It should be noted we experienced mildew and stem rot on several other cucurbits varieties at the same time. Our overall impression was this is a good variety but results were inconclusive for Virginia Beach, VA.
Super productive, delicious, burp-less
This mild, yet tasty, burpless cuke is actually a melon but it is still my favorite salad cuke. While the flavor of the small fruits 8-10 is slightly better than the larger ones, even the ones that got 3 feet long were terrific. It is hyper productive and will take over your garden if you don't keep it cut back. One thing I noticed is you don't have to peel it since the skins are not bitter. One single plant produced so many cukes last summer I donated the excess to a booth at a local swap meet every week. Another gardener in town who grew it told me it pickles nicely too.