Serbajadi F1 Hybrid Japanese Cucumber - Cucumis sativus L. (Cucurbitaceae)
The plant is a climbing or trailing annual herb. The fruits are pendulous, with dark green flesh and contain most of the vitamins you need every day. Japanese cucumbers are usually eaten raw as salad vegetables or made into pickles. This variety is specially bred for the tropical climate and is good disease tolerant. .Japanese cucumber is excellent for pickling when the fruits are young and tender. They are low in calories (96.4% water) and excellent for sandwiches. This vegetable provides a little Vitamin B, some Vitamin Cm and minerals such as calcium, phosphorous, iron, sodium and potassium. We can easily digest cucumbers as they contain enzymes.
Type of vegetable: Fleshy fruited
Edible parts: fruits
DIRECTION OF USE
Best soil: Fertile, well-drained organic soil.
How to plant: Sow seeds indoors, in biodegrable pots to prevent root disturbance, and plant seedlings out after hardening off. Set up support at planting time.
When to harvest: 40 to 80 days from sowing as soon as fruits reach full size or when fruits are 7” to 9” in length. Do not allow fruits to become large and seedy. The mature but unripe fruits are eaten raw and the ripe fruits are popular for soups.
How to harvest: Cut fruits with a pair of scissors or sharp knife.
Care: Keep soil moist, require lots of watering. Weed regularly. Staking is required. Two meters long wooden sticks are staked straddling and slanting over each plant wit the top crossing and the plants are trained up them.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.