Zipangu is a Sooyow-type hybrid cucumber. Fruit is uniform and crisp with good flavor making it ideal for both pickling and fresh use. Fruit are dark green with lots of spines and ridges growing to 8-9″ long and weigh 3- 3.5 ounces. High resistance to Powdery mildew, Downy mildew, Zucchini yellows, Watermelon mosaic virus 2. Intermediate resistance to Cucumber mosaic virus.
- Warm season annual
- Maturity: Approx. 55-60 days to maturity
- Planting season: Spring/Summer
Buy seed packets
Seed packets for this variety are on back order until January 1, 2020.
Buy in bulk
Available in 0.25-lb increments, minimum 0.25 lb.
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in late spring/early summer after last frost in a warm, sunny location. Or start seeds indoors and transplant when weather warms. Keep soil moist. Fertilize as needed. Optimum growing temperatures are 75°F daytime and 60°F at night. Train to climb a vertical support for better air circulation, straighter fruits, and ease of harvest.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Enjoy in kyuri sunomono or tsukemono (pickled). The flesh is very crisp, firm, and mostly eaten fresh.