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[Cucumis sativus] Rustic white cucumber seeds, early and disease-resistant, with firm cream-white fruits and a milder taste — ideal for fresh salads.
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The white cucumber is a rustic, fast-growing variety, prized for its firm cylindrical fruits with pale skin and a milder taste than traditional green cucumbers. It is a very early plant, on average more resistant to fungal diseases than other varieties.
Cucumis sativus white-fruited belongs to the Cucurbitaceae family. It is an annual herbaceous climbing plant, equipped with tendrils that let it cling to stakes and structures. The fruits are cylindrical, firm, cream-white in colour, with crisp flesh and a milder flavour compared to classic green varieties.
Sowing takes place from March to April in a heated seedbed, or directly in the field from May once temperatures stably exceed 10-12°C. Seeds should be buried about 1-2 centimetres deep, germinating in 6-10 days under optimal conditions.
White cucumber prefers fertile soil, rich in organic matter and well-draining, in a sunny position. It is important to provide vertical support at transplanting time, so leaves do not touch the ground, reducing the risk of humidity-related diseases. Watering must be frequent and regular given the plant's high water demand.
Being a rustic variety, white cucumber tolerates climate variations well, but fears temperatures below 10°C. Harvesting should be done while fruits are still young and firm, to ensure the best texture and the mild flavour typical of this variety.
Although on average more resistant to fungal diseases than other cucumber varieties, it can still be subject to powdery mildew and downy mildew in conditions of high humidity. Common pests include aphids and spider mites, to be monitored especially in the warmer months.
White cucumber is mainly eaten fresh, sliced in salads, thanks to its milder taste compared to green cucumbers. It is also traditionally used in homemade cosmetic preparations for its emollient and refreshing properties on the skin.
Rich in water and mineral salts, white cucumber is a particularly refreshing and low-calorie vegetable. It contains good amounts of potassium and vitamin K, plus a fair vitamin C content, useful for its antioxidant properties.
Per 100 grams, white cucumber provides about 12 kcal, 0.7 g protein, 2.2 g carbohydrates (of which sugars about 1.5 g), 0.1 g fat and 0.8 g fibre. It has a good potassium content (about 140 mg) and vitamin K, against a very low calorie intake.