When To Pick Armenian Cucumber?

When To Pick Armenian Cucumber
Cucumbers of Armenian origin come in a number of different types, and those seeds may be purchased from a number of different sources. If you enjoy eating this produce, you could also consider cultivating Carosello melons in your own. They are Italian heritage melons with a flavor that is comparable to that of cucumbers.

Fruits of this kind are a pale green color and ridged.
They may grow to be between two and three feet in length.
This is the cultivar that is most readily accessible.
Green with a black tinge I happened to come across some seed for dark green Armenian cucumbers a number of years ago, and ever since then I’ve been preserving seeds.

It is a bit more challenging to track down than the type with the light green fruit, although it is becoming more widespread. This gorgeous cucumber melon is also known as the Painted Serpent and features fruits that are long and thin with stripes of dark green and light green.

It is also known as the Striped Armenian. When the cucumbers are between 8 and 15 inches in length and just a little bit wider than an inch, we harvest them. This Italian heirloom is known as Carosello Barese, and it has a fruit that is compact and oval in shape. It has the same crisp and fresh flavor as Armenian cucumbers.

When they reach a length of four inches and a width of between one and a half and two inches, we harvest them. Round of the Mandurian Carosello is my favorite kind of cucumber melon, and I adore the spherical melons it produces. The plants themselves are tiny and bushy, but they may yield dozens of little melons. Carosello melons are linked to Armenian cucumbers and also have the same flavor profile as cucumbers, which is crisp, fresh, and reminiscent of cucumbers. The fruits are available in a wide range of sizes and forms, including round and oval varieties.

Can you eat the skin of an Armenian cucumber?

A significant number of our merchants have embraced the Armenian cucumber as their go-to option for a snack. If you ask for a sample, you will probably end up taking at least one of the strange-looking fruits that behave more like vegetables home with you.

Excellent flavor, crisp and juicy texture, simple preparation (no need to peel or seed), and portability. The Armenian cucumber, also known as Cucumis melo var. flexuosus, is a variety of long, thin fruit that has the same flavor as a cucumber and an interior appearance that is comparable to that of a cucumber.

In reality, it is a specific variant of the muskmelon, which belongs to the genus Cucumis and is closely related to the cucumber (C. sativus). It is also referred to as the yard-long cucumber, the snake cucumber, the snake melon, the kakri in India, the Atta in Egypt, the feggous or fakkous in Morocco, the acur in Turkey, the o (fakoosi) in Cyprus, and the uri in Japan.

In Egypt, it is called the Atta. There should be no confusion between it and the snake gourds (Trichosanthes spp.). The skin is very smooth, pale green in color, and devoid of any bumps. The fruit does not have a bitter taste, and it is usually never necessary to peel it before eating it. The Armenian cucumber, also known as the Yard-long melon and the Snake melon, is classed as a cucumber in culinary terms because to its look; yet, botanically speaking, it is considered to be a melon.

The scientific name for this kind of cucumber is Cucumis melo var. flexuosus, and it belongs to the same family as honeydew melons and muskmelons: the C. Pepo family. In reality, the Armenian cucumber is the fruit that develops on a blooming vine that also produces tendrils.

The component of the plant that is responsible for bearing the plant’s seeds is referred to as the fruit.
Description/Taste The skin of the Armenian cucumber is a creamy pistachio green color and is textured with smooth longitudinal furrows.
The Armenian cucumber is long and thin, curved and frequently unevenly coiled, and has a curved shape.

Its flesh is comparable to that of a typical cucumber in that it is crisp, succulent, and has a taste that is not overpowering. The length of Armenian cucumbers that are considered to be of ideal size can range anywhere from 10 to 15 inches. Cucumbers that are longer have a greater propensity not just to be larger than average, but also to be too ripe and lower in moisture content.

The entirety of the Armenian cucumber can be consumed. Applications The skin of the Armenian cucumber does not need to be peeled. Because of its papery skin, this cucumber is perfect for fresh slicing. Cucumbers grown in Armenia are often consumed raw, typically as part of green leaf, chopped, or pasta salads.

Due to the delicacy of their flavor, they provide for the ideal textural component in foods such as sandwiches and sushi. They are versatile enough to be cut both lengthwise and widthwise, as well as chopped and julienned. Grilling, puréeing, or pickling the Armenian cucumber are all delicious ways to prepare it.

Complimentary components include red and white fish, shellfish, chiles, tomatoes, mint, oregano, yogurt, garlic, cumin, chicken, pig, and fresh cheeses like feta and chevre. Other ingredients include red and white fish, shellfish, red and white fish, and shellfish. Keep cucumbers from Armenia in the refrigerator until you are ready to use them.

After it has been chopped, wrap it in plastic to make it live longer. History/Geography As its name implies, the Armenian Cucumber can only be found in its namesake country of Armenia. The very first records of cultivation of this variety date back to the 15th century, which places it squarely within the realm of ancestor varieties.

This has a longer and more significant historical precedence than the heirloom.
When the only meals that were consumed were whole, unprocessed foods that were simpler to digest and metabolize, ancestral types were introduced into the human diet.
This time period mainly occurred before to the 19th century.

Ironically, today the Armenian cucumber is more likely to be found growing in California than it is in Armenia. This may be due to migratory patterns and the subsequent natural distribution of food that occurs as a result of these patterns. When To Pick Armenian Cucumber

Why are my Armenian cucumbers bitter?

Why Are My Cucumbers So Bitter? The chemical molecule known as cucurbitacin is to blame for the bitter taste of cucumbers and other gourds, such as zucchini. This component is in every cucumber, however the amount varies greatly depending on how the produce was grown.

Cucumbers always include this component.
The bitterness of the cucumber is proportional to the amount of cucurbitacin present in it.
The concentrations of cucurbitacin are affected by a variety of environmental variables.
For instance, a vegetable garden’s worth of produce might be ruined if there is excessive heat or if the temperature is constantly fluctuating.

The procedure of watering also has a significant influence on the situation. It is common for there to be increased amounts of this bitter chemical when there is little water followed by dry spells. The following is a guide for growing cucumbers in your own backyard garden.

Should I prune Armenian cucumber?

When To Pick Armenian Cucumber When is the best time to prune cucumbers? During the growth season, cucumbers need to have their branches cut once per week. However, this can be done even twice each week while the plant is in its most active development periods, according to Barbosa Fernandes.

Cucumbers, on the other hand, should not have their branches pruned until much later.
According to Stark, “if you make the error of trimming them too early, you might influence the health of your vine, and it might not mature appropriately.” You should allow your cucumbers to mature to a respectable size, since their height can range from one to two feet.

It might be anywhere between three and five weeks after you plant them before they start growing at this point. (Photo by Merethe Svarstad Eeg, available through EyeEm and Getty Images) )

Do you need to peel Armenian cucumbers?

Applications: Armenian cucumbers may be eaten raw or cooked. They are versatile enough to be utilized in any setting. Because of its very thin skin, the Armenian cucumber is excellent for fresh slicing and does not require peeling before use. Raw Armenian cucumbers are frequently used in a variety of salad preparations, including green leaf, chopped, and pasa salads.

Due to the delicacy of their flavor, they provide for the ideal textural component in foods such as sandwiches and sushi.
They can be cut in a julienne fashion, as well as diced, longitudinally, and widthwise.
In addition to being grilled, puréed, or pickled, the Armenian cucumber may also be eaten raw.

Complimentary ingredients include red and white fish, shellfish, chilies, tomatoes, mint, oregano, yogurt, garlic, cumin, chicken, pig, and fresh cheeses like feta and chevre. Other complimentary components include red and white fish, shellfish, chilies, and tomatoes.

How do I save my Armenian cucumber seeds?

Storage and Continuity of Germination Cucumber seeds should be kept in an environment that is cold, dry, and dark. They should also be stored in an airtight container so that excess moisture and humidity are excluded. Cucumber seeds will maintain their viability for a period of five years when kept in such settings. Get the PDF file here.

Are Armenian cucumbers healthy?

Because of its high potassium content and ability to aid in the regulation of blood pressure, the Armenian cucumber is excellent for the health of your cardiovascular system (herbs to control high blood pressure).

Why is it called Armenian cucumber?

However, in the United States of America, this long and slender vegetable came to be known as the Armenian Cucumber. This name is forever linked to the dispersal of Genocide survivors from the Ottoman Empire, who brought their culinary legacy with them and began working to spread the good news about the ‘gootah.’ The following recounts the history of Armenian immigration to the

Can dogs eat Armenian cucumber?

Can Dogs Eat Cucumbers Without Any Risk? Cucumbers are an excellent source of fiber, are low in calories, and provide a satisfying crunch that many canine companions find irresistible. Cucumbers have a very low amount of salt and fat, and just around 8 calories per one-half cup of sliced cucumbers, whereas a single medium biscuit has 40 calories.

Cucumbers also have a very low amount of sodium.
When it comes to feeding dogs cucumbers, there are two possible dangers involved: overeating and choking.
In dogs, gastrointestinal (GI) distress can be caused by eating an excessive amount of any food item, but this is more likely to occur if the meal being consumed is one that the dog has never tried before.

Always reduce the size of the food so that it may be easily eaten by your dog. This is especially important for canines of a smaller size or for young puppies who tend to eat quickly. It is not recommended to give your pet a full cucumber. The 10 percent guideline is the most accurate rule of thumb to use when calculating the amount of cucumber that should be fed to your dog.

How do you store Armenian cucumbers?

Due to the delicacy of their flavor, they provide for the ideal textural component in foods such as sandwiches and sushi. They can be cut in a julienne fashion, as well as diced, longitudinally, and widthwise. In addition to being grilled, puréed, or pickled, the Armenian cucumber may also be eaten raw.

Should I remove male flowers from cucumber plants?

Which of these two varieties of cucumbers are the most common? – Cucumbers from outdoor varieties with a more ridged appearance, such as the ‘Goblin’ F1 Hybrid, are referred to as ‘ridge’ cucumbers. Photo used with permission from Alamy Stock The most common types of cucumbers are those grown in greenhouses and those grown outside.

Cucumber trees grown in greenhouses yield fruits that are elongated and wrinkle-free, quite similar to those sold in grocery stores.
These plants do not require pollination, therefore in order to prevent pollination and ensure that the fruits are not bitter, you should remove any male flowers that appear on the plant.

You may avoid this problem altogether by purchasing all-female F1 hybrid types of plants, such as the Cucumber ‘Bella’ variety. Cucumbers grown in their natural environment are known as ridge cucumbers. They are often shorter, stockier, and have skin that is more rough than average. When To Pick Armenian Cucumber

Why do you rub cucumber ends?

How Can the Bitterness of the Cucumber Be Removed? Listed below are some approaches that might be helpful: 1. Smoothing Out the Edges This is one of the most well-known and often practiced strategies for removing the cucumber’s characteristic bitter flavor.

The last section of the stem or blossom end of the cucumber should be sliced off very thinly, and then using that piece, massage the end of the cucumber in a circular motion. This is all that is required. While you are doing this, a material that resembles foam and is white in color will begin to come from the inside of the cucumber.

This is the cucuritacin, which is responsible for its characteristic bitter taste. Continue the process by cutting the edge of the stem on the opposite end of the plant. When you are finished, give the cucumber a good washing with some water. The change is really obvious and easy to detect.2.

Salt Sprinkling Method The method of salting is not widely used; yet, there is widespread belief that it is extraordinarily effective.
To make two equal pieces, split the cucumber lengthwise.
The two parts, from the point where they were sliced open, should each have some salt sprinkled on them, and then they should be rubbed against each other.

You will see that the white stuff with a frothy appearance is forming on both half. Before removing it with water, you will need to perform the technique twice or three times.3. The Method of Fork Furrows Cutting off both ends of the cucumber and peeling off its skin are the only steps required for the fork furrow method, which is a simple procedure.

Take a fork and run its tines up and down the length of the cucumber until it is completely covered in fork furrows.
Only then should you slice it.
This is done in order to liberate the chemical component that is contained within the cucumber.
After doing so for a total of three times, you should wash it just once before ingesting it.

Using this straightforward method, the bitter taste of cucumber may be eliminated. These age-old practices have helped reduce the bitterness of the cucumber to some degree. However, there is no assurance that using these ways would make your cucumber fully devoid of bitterness.

How do you save seeds from Armenian cucumbers?

Are Armenian cucumbers healthy?

How do Armenian cucumbers taste?

These delicious cucumbers have nothing to do with actual cucumbers. They are related to cantaloupe and honeydew, which are also members of the muskmelon family. It should have been obvious from the flavor, which is somewhat sweet and reminiscent of melon.

There are a few other names for these fruits, including yard-long cucumbers, snake melons, and cucumber melons.
The pale green tint and peach fuzz that characterize Armenian cucumbers make them easily distinguishable.
When the cucumber has reached its full size, the peach fuzz is invisible; nevertheless, it is quite simple to remove when the cucumber is still young.

You can find striped and dark green varieties of cucumber melons in addition to the common mint green Armenian cucumbers. These varieties include Dark Armenian, Metki Painted Serpent, Puglia Half Long, Barese, Carosello, Tortorello, and Tondo Manduria.

Other names for these cucumber melons include Dark Armenian and Tondo Manduria. Although these cultivars resemble standard green cucumbers more in appearance, they nonetheless have the distinctive flavor of Armenian cucumbers. The Armenian cucumber, which is a heritage type, produces a large amount of fruit that has an unusually mild flavor and turns yellow when it is fully mature (for seed saving).

They are excellent when sliced and also when pickled. When cut open, the fruits have a scent reminiscent of sliced cantaloupe. Even though they may grow to be as long as three feet, the ideal length for harvesting is between 12 and 15 inches. If the plant is supported by a trellis, the fruit will develop more uniformly.

When cultivated on the ground, the fruit frequently develops an odd shape.
They may cross-pollinate with any other member of the c.
Melo family of melons and should be planted and cultivated in the same manner as any other type of cucumber.
The Armenian cucumber is one of those vegetables that either the grower adores or despises.

When people try to eat it when it is past its prime, they almost always end up disliking it. “Zucchini of the melon family” is how the Armenian cucumber is often referred to. It expands quite rapidly, changing nearly instantly from being too little to becoming too large.

As the cucumber matures, its flesh develops a texture and flavor that is reminiscent of the crunch of a carrot and the flavor of the skin of a watermelon. Initially, the cucumber has a soft, cucumber taste. It has a skin that is not rough and may be eaten raw, and it is ridged down its length. Because it tastes similar to a cucumber when it is young, despite the fact that it is botanically classified as a melon (c.

melo), cucumbers are often substituted for them in cooking and recipes. Why, therefore, does everyone seem to cultivate Armenian cucumbers instead of any of the other kinds of cucumbers? First of all, let me explain why. It is possible to cultivate a greater yield of fruit in proportion to the area that is occupied.

The Armenian cucumber vine has a remarkable capacity for fruit production.
They bear fruit extremely quickly on the vine and grow exceptionally well, thriving despite having poor soil and being subjected to high temperatures.
Why aren’t Armenian cucumbers more widely cultivated, given the numerous advantages they offer? To begin, the consistency is nothing like that of a traditional cucumber in any way.

Although it tastes somewhat like a cucumber, the consistency is more similar to that of a zucchini. The second reason is that there are problems related to diseases. There are striking similarities between the Armenian cucumber and pyrotechnics. It bears fruit swiftly and abundantly but has a short lifespan due to its susceptibility to cucumber mosaic virus and powdery mildew.

It shoots forth fruit quickly and prolifically.
Because it is so effective at transmitting these illnesses, it will frequently infect all of the cucumbers in the surrounding area.
This includes both ordinary and melon forms of cucumbers.
The third reason is that if you forget to add one cucumber, the total will balloon to enormous proportions pretty immediately.

If your goal is only to eat the cucumbers, you will find that ignoring a cucumber often causes the plant to start dying because it is putting all of its energy into producing seeds, and the resulting fruit will probably not taste as good as the mouth-watering cucumber you desire.

However, if you are saving seeds, a seedy, fat cucumber that is beginning to turn yellow is exactly what you want.
The skin of the Armenian cucumber does not need to be peeled.
Because its skin is so thin, this cucumber is perfect for slicing.
Eep cucumbers from Armenia in the refrigerator until you are ready to use them.

They prefer to be eaten raw, typically as an ingredient in chopped salads and pasta salads. Due to the delicacy of their flavor, they provide for the ideal textural component in foods such as sandwiches and sushi. In addition, you may broil them, purée them, or pickle them.

Components such as red and white fish, shellfish, chiles, tomatoes, mint, oregano, yogurt, garlic, and cumin are included in the list of ingredients that go well together. Because the Armenian cucumber is such a wonderful fruit, there is a possibility that it may become the cucumber of the future. The seed for Armenian cucumbers is not difficult to get by and is extremely simple to cultivate.

Now is the time to plant them so you can enjoy their flavor come summer. The WSU Extension Master Gardener Program is an organization comprised of certified volunteers who are committed to the fields of horticulture and community service. The Master Gardener Walk-In Diagnostic Clinic is open from 9:00 am to 12:00 pm and from 1:00 pm to 4:00 pm daily.

Mondays, Wednesdays, and Fridays are the days concerned.
You can call the Master Gardener Clinic at the number 509-574-1604 with any questions you have regarding gardening, landscaping, or this program, or you can drop off samples to the WSU Extension office for them to identify.
Please leave a message with your name, phone number, and email address, as well as a brief description of the issue or question you have.

You can also send an email with your inquiries to the gardener at co.yakima.wa.us and include any relevant images if you have any. Voicemails and emails will be checked, and a response will be given as quickly as humanly feasible by a member of the Master Gardener Clinic staff.

Are Armenian cucumbers self pollinating?

When To Pick Armenian Cucumber Flowers of an Armenian Cucumber. Armenian cucumbers are capable of pollinating themselves. On the same plant, they will produce both male and female blooms. Pollen from male flowers is transferred by pollinators to female flowers so that fertilization can take place.

You may also manually pollinate the female flowers by taking a little paintbrush, dipping it in a newly opened male flower to collect the yellow pollen, and then dipping it in the female bloom in a slow and careful motion.
When the blooms have fully opened up by late morning, it is a good time to go pollinate them.

Cucumbers can only develop from the female flowers. Above the female blossom, you should be able to make out a very little ovary, also known as a cucumber-to-be, if you look attentively. The plant’s male blossoms will ultimately wither and fall off. Therefore, you need not be concerned if you see some yellow blooms on the ground.