Sikkim Cucumber 'Golden Sister' F1

After some breeding, a professional version of the old Sikkim cucumber is available: good resistance to fungi and mosaic virus, uniform fruits, and good yields.
These special fruits are actually the regional cucumbers from the Sikkim region (Himalayas). They have been found in Western Europe since 1840. The fruits are thick and elongated, 7.5 cm wide and 23 cm long, weighing 60-80 grams, and taste perfect! The color (and that's what it's all about...) is chocolate brown with beautiful light brown crackle-like veins. Very elegant in a harvest basket, stays good for months! In bad summers (rain), the harvest is still formidable, although the storability (full of water) decreases. Are you no longer used to the taste of a "real" cucumber? It's wonderful to spoon out fully ripe fruits...! Please note: unripe (the harvest stage we are used to) this cucumber is also just 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 CUCUMBERS:
Cucumbers, which develop long vines, should be pruned regularly. For outdoor cultivation (depending on the variety), a reasonable summer is needed, and all varieties grow well in a greenhouse. Sometimes it is advisable to let the plant grow outdoors if fruiting does not occur! Cucumbers are usually harvested unripe, except when 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. Please note the individual description of our types and varieties; some are for ornamental purposes only and NOT edible!

Names:
Latin: Cucumis sativus
Dutch: Sikkimkomkommer
Also: Khiva Cucumber or Poona Kheera
English: Brown Netted Cucumber