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I am harvesting, and enjoying, some of the best cucumbers I have ever tasted. I wanted to share the name with you.
I've grown cucumbers for several years. I've tried lots of varieties, including the popular 'Strait Eight' and several of the popular pickling varieties. Even the 'burpless' cucumber cannot compete with my favorite.
Poinsett 76 is an improved variety of the Poinsett. It is the perfect size, taste, and color. It has a crisp texture, and near perfect disease resistance. (New Yorkers are advised not to grow Poinsett 76 due to it's susceptibility to spinach blight).
The Poinsett 76 is said to mature in 70 days. Cucumbers are such fast growers, I'm sure if seed were planted now, there would be ample time for growers in most parts of the country to harvest plenty before frost.
If you like 'cukes', try my favorite variety. I think you will be pleasantly surprised.
The old seed pack is not to endorse Ferry Morse. Though a fine seed company, seed for this variety is available through many sources. The Poinsett 76 is an open pollinated, heirloom variety. Therefore, saved seed should produce fruit the same as the parent.
Do you know of any cukes that are similar to Persian cukes?
Heck, why not. It's July 07. I just planted more Poinsett 76 seed. I've always heard of a 'late garden'.
Hi, Miz Toosa
My short answer to you is:
Sorry for the delay in answering. Your comment just now showed up on this post. This is a first for me as I have never heard of a Persian Cucumber. I did some research and am still in the dark. I blame my confusion on the taxonomists who really need to get their stuff together. It seems they have not drawn distinct lines as to what is a cucurbit, is a gourd, is a cucumber, is a melon, etc.
It seems the Persian cucumber is very similar to the 'English' cucumber, in particular, the burpless version of the English cuke. If I wanted a fruit similar to the Persian cuke, I would not choose a cuke, but a melon.
The Armenian cucumber is not a cucumber, at all. It is a melon that tastes more like cucumber. It may be your closest find to something similar to the Persian cuke.
Both are burpless. Both are thin skinned and don't require peeling. Both are near seedless. Both have a taste similar to the English cuke.
Here is my take on the subject. There is nothing better than the 'English' cuke. It should be a good variety, such as Poinsett 76. It must be home grown. It must be picked at an early stage of growth, no more than 6 inches in length. It should be picked when the plants are well hydrated and not wilted in the heat of the sun. After picking, It should be rinsed, patted dry and refrigerated. Unless it will be used within a few hours, it should be wrapped in film wrap before refrigerating.
Not having tasted the Persian cuke, my next choice would be the Armenian cuke/melon. Though a melon, it tastes like a cucumber. The taste is very mild. It does not have any bitterness as is sometimes found in English cukes, particularly if they are permitted to grow large before picking. The skin is so thin, they require no peeling. The seed are small and very soft. They should be harvested and stored under the same conditions as the regular cuke. While the Armenian cuke can grow to well over a yard long, it is best when picked at no more than 8-10 inches.
There are so many versions of the Armenian cucumber, my advice to anyone would be, 'If you find one you like best, save some seed. With all the different types available and each seed company giving it's own names to these different types, you might never get the same one again unless you save seed and grow your own. The one I'm growing is the Armenian/yard long/light green/heirloom variety.