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55-75 Days to maturity. Cucumis sativus var. yamato sanjaku Yamato Sanjaku Cucumber Heirloom Seeds. Warm-season annual heirloom. Non-GMO. This traditional variety is from the historic Yamato Province now known as Nara Prefecture in Japan. “Sanjaku” means three feet in Japanese. This cucumber variety produces a generous crop of remarkably long, narrow fruit that are best when they reach about 2 feet long. The fruits have white flesh and a relatively small seed cavity. Approximately 1,100 seeds per oz.
Other Common Names:Yamato Sanjaku, Yamato Extra Long, or Japanese Cucumber
How to Grow Yamato Sanjaku
Sow seeds in the late spring or early summer after the last frost in a warm, sunny location. To get a head start, seed indoors 2-3 weeks prior to the last frost and transplant when the weather warms. Keep the soil moist. Fertilize as needed. We recommend training it to climb a vertical support for better air circulation, straighter fruits, and an easy harvest. Allow the soil to dry between waterings occasionally to combat pests and diseases. It has a monecious flowering habit (the plant produces both male and female flowers).
Harvesting Yamato Sanjaku Cucumber
Harvest when the fruit is 18-30 inches long, deep green, and firm. Gently snip off the fruit at the base of the stem.
This variety is the most traditional to be used in sushi bars. Its small seeds and long shape are perfect for rolling into your favorite sushi. These are also ideal for thinly slicing and pickling into sumonomo. Snacking on them fresh is also a must-try!
Tips From Our Gardeners
“While trellises are undeniably practical when it comes to growing cucumbers, I recommend training this particular variety to grow on a trellis to allow full appreciation of the attractive, long, and slender fruits.”
Moderate resistance to both downy and powdery mildew. Keep an eye out for aphids, beetles, slugs, and fungus gnats. Diseases such as mosaic virus and bacterial wilt can become an issue due to the high moisture preference of this variety.
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