Savour the Season with crisp and delicious Cucumber
Cucumber season is in full swing, and there’s nothing like the crisp, refreshing taste of a freshly picked cucumber! They’re a true summer treat, perfect for tossing into salads.
For the best flavour and crunch, pick them before they get too big. Check your plants every day or two to grab them at their peak. Cucumbers plants are prolific producers, so you’ll have plenty to share with friends and neighbours! They keep in the crisper for up to a week or are perfect for pickling to enjoy later. To keep those vines productive, water regularly, mulch the soil, and feed with organic fertiliser every six weeks.
When to plant cucumbers ( by Region)
Tropical and Subtropical (e.g., Northern QLD): Plant from late autumn through winter (April to August) since temperatures are warm year-round.
Temperate Regions (e.g., NSW, VIC, SA): Plant in early spring to late summer (September to February) to take advantage of the warm months.
Cooler Regions (e.g., TAS): Start seeds indoors in late winter and transplant outdoors after the last frost in spring (around September).
Growing your cucumbers
- Choosing the right variety: There are multiple varieties to choose from like Lebanese, Continental, or Apple cucumbers do well in Australian climates. The most popular being lebanese – warning these are big.
- Soil Preparation: Cucumbers prefer well-draining, fertile soil with plenty of organic matter. Aim for a pH of 6-7.5. Try Rocky Points Organic Health
- Sunlight: They need full sun, ideally 6–8 hours daily.
- Watering: Consistent, even watering is key to prevent bitterness. Avoid getting leaves wet to reduce the risk of fungal diseases.
- Mulch and Fertilize: Mulching helps retain moisture, and a balanced, nitrogen-rich fertilizer every few weeks will encourage healthy growth.
- Support or Space: Vining cucumbers benefit from trellising to save space, while bush varieties can be grown in raised beds or larger containers.
With regular care, cucumbers usually mature in about 50–70 days.
What you can make with cucumbers?
Cucumbers are great in so many ways. Once you have harvest them, look at creating:
Salads:
- Greek Salads : Combine cucumbers, tomatoes, red onions, olives, and feta cheese with olive oil, lemon, and oregano.
- Thai salad: Toss thin cucumber slices with rice vinegar, sesame oil, soy sauce, and a sprinkle of chilli flakes for a sweet and spicy dish.
- Watermelon & Cucumber Salad: Great for late spring and summer – check out recipe here
Pickled:
These are amazing pickled. Choose between:
- Quick Pickles: Slice cucumbers and marinate in a mix of vinegar, sugar, salt, and spices for a few hours to create quick, crunchy pickles.
- Fermented Pickles: For a tangy flavor, use a salt brine and let cucumbers ferment at room temperature for a few days.
Cucumber Dips and Spreads:
- Tzatziki: Grate cucumber and mix with Greek yogurt, garlic, lemon juice, and dill. Perfect for dipping or as a sauce for grilled meats.
- Cucumber Salsa: Mix diced cucumber with tomatoes, red onions, cilantro, and lime juice for a fresh salsa.
Cucumber Sushi Rolls
- Peel cucumber and use cucumber slices as an outer layer or filling in sushi rolls with avocado, carrot, and a touch of wasabi for a refreshing twist.
