Long Cucumber F1 (Cucumis sativus) 0.6 g Cucumber Seeds

Telegraph Improved/Cucumis sativus

Long cucumber Floriana F1. This cucumber variety is one of the most widely grown, with long, cylindrical fruits, green skin and firm flesh with few seeds.

Please note: as this is an F1 hybrid, seeds saved from the fruit will not come true to type, so it is best to buy fresh seed each season. 

For best results, combine with one of our fertilisers (use once a month after the first month from planting).

Germination and growing instructions for Long Cucumber are included.

The cucumber originally comes from India. It is the fruit of the cucumber plant, a climbing, trailing plant of the gourd family (Cucurbitaceae). Cucumbers are usually eaten raw in salads. It is an annual plant and is grown as a vegetable. Cucumbers are usually green, although other colours such as white are occasionally found. There is also a variety of small cucumbers that are preserved in vinegar and eaten as pickles. The fruit is elongated, varying from variety to variety. Cucumbers have a thin skin and crisp flesh containing a lot of water. They need plenty of water and warmth to grow, which is why, apart from greenhouses in winter, they are usually grown outdoors in summer.

The cucumber plant has both male and female flowers. Cucumbers contain vitamins C, B1, B2, B3, B5 and B6, as well as calcium, magnesium, phosphorus, zinc and manganese.

Cucumbers are best eaten with the skin on, as that is where many of the vitamins and most of the fibre are found.

Fresh, crunchy and refreshing, home-grown cucumbers are the perfect summer snack and a must for Greek salad and tzatziki.

For best results, combine with one of our fertilisers (use once a month after the first month from planting).

Germination and growing instructions for Long Cucumber are included.

Vegetables such as peppers, cucumbers and cabbages are plants grown to be eaten. They are often eaten raw, but can also be used in countless cooked recipes – boiled, roasted, steamed and more.

Vegetables have a high water content and are low in protein. They are usually green, but also come in other colours such as yellow and red. They contain very little fat, a little protein, more carbohydrates and plenty of water – sometimes more than 70%. The green colour of most vegetables comes from pigments such as chlorophyll. Their nutrient content depends on many factors, such as the soil and climatic conditions like humidity and sunshine. Vegetables can be eaten raw in salads, cooked with meals, as snacks and even in sweet treats such as pumpkin pie and carrot cake.