Cucumber 'Delikatess'

A historical German variety that has stood the test of time due to its very good taste and abundant yield. The fruits are medium green with small warts and turn lighter green with white stripes when ripe. Harvest them at 10 cm long for a tasty snack cucumber or to pickle them as gherkins. Or let them grow longer (they grow to about 30 cm long) for a cucumber that has the old-fashioned firm taste of times gone by... Cultivation works very well (outdoors) in the open ground, but can of course also be done in a greenhouse.

GENERAL INTRODUCTION TO CUCUMBERS:
Cucumbers that produce long vines can be pruned regularly. For outdoor cultivation, a reasonable summer is needed (depending on the variety) and all varieties grow well in a greenhouse. Sometimes it is advisable to let the plant grow outside if fruiting fails! Cucumbers are usually harvested unripe, unless the skin becomes extra beautiful when ripe. Unripe fruits are sliced and used raw in salads; ripe fruits can be scooped out like a melon. Many small cucumber-like fruits or (extremely) young harvested fruits are eaten as gherkins (pickled) or as a healthy snack with a drink or meal. Pay attention to the individual description of our species and varieties; some are purely ornamental and NOT edible!

Names:
Latin: Cucumis sativus
Dutch: Komkommer
Also: Augurk
English: Cucumber