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Cucumber: Cucumis sativus 'Armenian'

Botanical name: Cucumis sativus 'Armenian'

Common name: cucumber

also known as (gherkin, khira)

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Photo credit: Seeds of Change
Cucumber: Cucumis sativus 'Armenian'
Cucumber: Cucumis sativus 'Armenian'
created by:
Seeds of Change


at a glance

Soil: damp, acidic, sand
Zones: 9a thru 11a

climber, bee attracting, edible

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description for "Cucumber: Cucumis sativus 'Armenian'"

Cucumis sativus 'Armenian' is an unusual and attractive 12-18" cuke. Distinctive ‘Armenian’ heirloom cucumbers are creamy, pale-green with long, ridged fruits that have a wonderfully crisp, juicy texture. 'Armenian' is always sweet and crispy, even when fruit is large. These traditional home garden favorites are also called “yard-long cucumbers.” Bitter-free and crunchy with very thin skins, they have few seeds and never get pithy or hollow-hearted. Thin skinned with deep ridges it is perfect for the fresh market. Handle carefully to avoid bruising. Armenians cut up into decorative, scalloped slices are both appetizing and delicious to eat with a mild sweet flavor. Plants are heavy yielders and thrive in hot summer areas. ‘Armenian’ begins bearing a few days later than regular cucumbers, but is heavy-yielding and can take both heat and humidity. For best quality, pick ridged ‘Armenian’ up to 12 inches long but before seeds get large inside. Cut rather than pull cucumbers from the vine. They need no peeling – slice thinly to show off their decorative edges. Enjoy their flavor and pretty shape in salads. Or cut them in 2 inch pieces, halve, and scoop out inner flesh to make little scalloped cups to fill with tabouli, couscous or tuna, chicken or shrimp salad. Botanically, a close relative of the honeydew melon. Thrives in hot weather. – edited by dtd pbcouchman


Cucumis sativus is native to Asia.

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