Free 9 Cucumber Heirloom Varieties – Seeds

Sustainable Living Center of Lincoln City takes threats to biodiversity seriously. We are starting to build a Tsunami Seed Bank of select varieties that will grow on the Oregon Coast, so we can feed ourselves before and after, if we ever get hit by a Tsunami.

We offer free seeds to people who promise they will grow, document and harvest the seeds from one plant and returned the seeds from that plant back to the Center.

Presently, there is 9 different varieties in our Cucumber Bank. If you have a cucumber that is not on our list, we accept donations.

Saving Seeds

Don’t attempt to collect seeds from any cukes that are labeled hybrid. Hybrids are created by cross breeding specific parent plants selected for an outstanding characteristic, but seeds saved from these plants will not reproduce a true copy of the parent plant, and in fact, are often sterile.

Since cucumbers require either insect pollinators, wind, or people to transfer their pollen from plant to plant, they are left open to cross pollinate with other members within the family. Thus, you may end up with an odd mix of cucumber crosses when collecting cucumber seeds. It would be necessary to isolate the plant you wish to save seeds from by planting it well away from its cousins, which isn’t always practical for the average home gardener’s modest plot.

Seeds can transmit some diseases, so be sure that when cucumber seed saving, no disease has infected the crop that you are trying to harvest.

Choose cucumber varieties to save seed from which are least likely to need to be isolated due to open pollination; these include Armenian cukes, West Indian gherkins and serpent gourds which belong to different families and do not cross. Grow only one variety, or separate by one half mile to eliminate the possibility of cross pollination. For the most optimal cucumber seed collection, select from only disease free plants which have the most flavorful fruit. Seed must be harvested when the fruit is mature, so allow the cucumber to languish on the vine past its eating stage – near the end of the growing season.

Fruit will be orange or yellow when fully ripe and ready to pluck mature seeds from. In order to harvest seeds from fleshy fruits such as cukes or tomatoes, the wet method of removal should be applied. Remove the seeds and allow them to ferment in a bucket for three days with a small amount of warm water in order to remove the gel coating surrounding the seeds. Stir this concoction daily. This fermentation process kills viruses and separates the good seeds from the pulp and the bad seeds. The good seeds will sink to the bottom while the bad seeds and pulp float at the surface. Pour off the pulp, water, mold and bad seeds carefully after your three days have passed. Remove the good seed and spread them on a screen or on paper towels to dry thoroughly.

Once completely dry, your seeds can be stored in envelopes or a glass jar with a clear label specifying the date and variety. Place the container in the freezer for two days to kill any residual pests and then store in a cool, dry place such as the refrigerator. Seed viability decreases over time, so be sure to use the seed within the next three years.

Planting

Sow seeds outdoors in 12″ diameter hills after the last frost when soil is warm.  Space hills 6′ apart in all directions.   Can also be started indoors  2-4 weeks earlier.  Cucumbers benefit from consistent moisture.  Provide support for vines to save space.

A superb cucumber for dill pickles.

• Organic
• Fruits are crunchy
• Short season
• 50-55 days

This variety will grow well in most regions of the United States.  Daniel L. Flyer of South Dakota was the first member of Seed Savers Exchange to offer this variety from Perm, Russia. He listed the seeds in 1991, nothing that the seed was “brought to this area by German-Russian immigrants in the 1870s” in his description.

The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epicGilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today.

Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.

Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.

Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.

Suyo Long

A traditional ribbed cucumber from China for fresh eating.

• Organic
• Ribbed, curving fruit grow up to 18 inches
• Thin skin and sweet flesh
• Burpless
• 65 days

This variety will grow well in most regions of the United States.

The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epicGilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today.

Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.

Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.

Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.

National Pickling Cucumber

• Open Pollinated. Heirloom. 56 days.
• Introduced in 1929 by the National Pickle Packers Association.
• Harvest blocky fruits of National Pickling Cucumber starting at 2-6 inches.
• This Kirby type is suitable for both pickling and fresh use, rarely bitter.
• Multiple disease resistance including cucumber mosaic virus and scab.
• Keep them picked and you’ll harvest all season long.

 

 

Miniature White Novelty Cucumber

• 50-55 days.
• Sweet and tasty as they are cute
• Miniature White is the ultimate in white cukes
• Perfect at 3 inches long
• Lightly spined fruit offer a bitter-free snap
• Superb unskinned in salads or use them to make wonderful pickles!
• Miniature White’s slightly compact habit makes it a great choice for small space gardens or growing up a trellis in a container.

 

 

Homemade Pickles Pickling Cucumber

• 60 days.
• The vigorous 5 foot vines exhibit excellent disease resistance
• Yield armloads of solid, crisp cucumbers.
• Pickle-shaped fruit are medium green with small white spines.
• Harvested at 1 1/2 inches long for baby sweets
• 5-6 inches long for robust dills.

 

 

 

A & C Pickling Cucumber

Large fruits with vibrant green skins are perfect for market gardeners.

• Organic
• Uniform, 10 inch fruits
• Very productive

This variety will grow well in most regions of the United States.

This variety was introduced in 1928 by Abbott & Cobb of Philadelphia, Pennsylvania.

The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epicGilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today.

Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.

Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.

Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.

Bushy Cucumber

These compact plants produce bumper crops of cucumbers.

• Organic
• Short vines grow to 5 feet
• Short season

This variety will grow well in most regions of the United States.

This Russian variety of cucumber was introduced to American gardeners by Seed Savers Exchange in 1992. The compact nature of this plant made it perfect for small gardens grown at the dachas or second homes of Moscow residents.

The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epicGilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today.

Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.

Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.

Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.

Poona Kheera Cucumber

This unusual Indian cucumber is surprisingly crisp and tender.

• Organic
• Fruits have smooth white skin that matures to russet brown
• Disease resistant
• Short season

This variety will grow well in most regions of the United States.

The diversity of cucumbers observed in India may point to it as the location where cucumbers were first domesticated. Cucumbers are mentioned in the ancient epicGilgamesh as well as in the Bible. The ancient Greeks and Romans grew cucumbers, as well but they were probably smaller than what we grow today.

Spanish explorers brought cucumbers to Haiti in the late 15th century. English and European settlers in North America noted cucumbers growing in their gardens as early as 1630.

Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.

Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.

Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.

Lemon Cucumber