Sikkim Cucumber 'Emperor Alexander'

These remarkable fruits are actually regional cucumbers from the Sikkim region (Himalayas). They have been available in Western Europe since 1840. The fruits are thick and elongated, 5-8 cm wide and 10-20 cm long (deviations occur), weighing 100-700 grams and tasting perfect! The color (and this is what matters...) is chocolate brown with beautiful light brown crackle-like veins. Very elegant in a harvest basket, stays good for months! In poor summers (rain), the harvest is still formidable, and the plant remains virtually disease-free, though its shelf life (full of water) does decrease. Are you no longer accustomed to the taste of a "real" cucumber? The slightly bitter taste can be easily "masked" with, for example, a yogurt-based dressing... Note: when unripe (the harvest stage we are used to), this cucumber is also simply green!
For grafting cucumbers, use this variety: 133000 'Boule de Siam'. As an aid, we recommend these grafting clips: 847525 Grafting clip 2.5 mm.

GENERAL INTRODUCTION TO CUCUMBERS:
Cucumbers, which develop long vines, can be pruned regularly. For outdoor cultivation, a reasonable summer is required (depending on the variety), and all varieties grow in a greenhouse. Sometimes it is advisable to let the plant grow outdoors if fruit set fails! Cucumbers are usually harvested unripe, unless the peel becomes extra beautiful when ripe. Unripe fruits are sliced and used raw in salads; ripe fruits can be spooned 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 dinner. Pay attention to the individual descriptions of our species and varieties; some are purely ornamental and NOT edible!

Names:
Latin: Cucumis sativus
Dutch: Sikkimkomkommer
Also known as: Khivakomkommer or Poona Kheera
English: Brown Netted Cucumber