Cucumber – ‘Salt & Pepper ‘

Description

(Cucumis sativus) 

The most delicious crunchy cucumber I’ve eaten! 

The sweeter, smoother little sister of Silver Slicer, Salt & Pepper has Powdery Mildew as well as Angular Leaf Spot resistance, the genius of Cornell’s public plant breeding & Molly Jahn and Jason Cavatorta. Regional adaptation and organics have been part of this cucumber’s vision from inception and the taste is sincerely spectacular. Best suited for eating fresh and pickling.

Small, squat, and cylindrical, roughly 7-12 cm long, its outer skin is thin and white (pale green) with bumps and black spikes. When mature, the skin turns a pale yellow; growing darker the longer the cucumber is left on the vine. The inner flesh is pale green with many translucent seeds. One of the first modern vegetables bred specifically but not exclusively for organic production. These cucumbers were carefully chosen due to the combination of disease resistance and a quality flavor. The appearance of the immature cucumber with its white skin and black spines was the inspiration for the name “Salt and Pepper.”

50 days to maturity

approx 40 seeds