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50-60 Days to maturity. Cucumis sativus ‘Sooyow Nishiki’. Sooyow Nishiki Cucumber Seeds. Warm-season annual heirloom. Non-GMO. This sooyow type cucumber is easy to grow and surprisingly heat tolerant. Great for warmer climates, the visually interesting thin skin has spines that are easily removed by washing and is famous for not needing to be peeled! Sooyow Nishiki cucumbers are ideal in pollinator-friendly gardens because their monoiceous flowers are open-pollinated. Try this variety out in your container garden! Some other companion plants to consider interplanting are radishes, marigolds, and dill. Approx. 1,100 seeds per oz.
Other Common Names: Huang gua, huang kwa, ketimun, khira, kyuri, pepino, pipingha, taeng kwa, timun and Japanese Cucumber.
How to Grow Sooyow Nishiki Cucumber
Sow seeds directly into the soil outdoors after the last frost date passes. Keep the soil temperature between 70 and 95℉ as cucumbers are warm-weather vegetables. If you seed indoors 2-3 weeks before the last frost then transplant outdoors after the last frost date, you will get cucumbers about 2-3 weeks earlier. Provide fertilizer as needed throughout the fruit-bearing season to increase yields. Mulching or sowing a cover crop on the bare soil and at the base of the plant can improve soil moisture levels during the hottest time of year. Training Sooyow Nishiki to grow up a trellis or fence will improve air circulation and uniformity of fruit.
Harvesting Sooyow Nishiki Cucumber
Harvest the cucumbers when they are uniformly green and firm. A prompt harvest when they are ripe encourages the plant to continue fruit production for multiple weeks!
Sooyow Nishiki cucumbers have thin but textured skin. This makes them perfect for an interesting salad topping or pickle. Try them in traditional Japanese dishes such a skyuri sunomono or tsukemono.
Tips From Our Gardeners
“One of my favorite things about summertime is eating freshly harvested cucumbers. The Sooyow Nishiki is a great variety to continue that tradition because even the skin is delicious.”
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