Cucumber - Sikkim
Sikkim Cucumber - Cucumis sativus var. sikkimensis This variety is native in the Himalayas of Sikkim and Nepal, but easy can be grown in Central Europe. Fruits have a unusual rusty color with network of cracks . They are very tasty raw and cooked. Very good for pickles. Plant has short period from sowing the seeds to harvesting the fruits.
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Cucumber - Hmong red
Hmong Red, Cucumber - A very productive and delicious variety that turns golden-orange as they ripen. This Indigenous specie was collected from a Hmong (meo) immigrant, a very ancient. Tribe
Cucumber - Burr Gherkin
Burr Gherkins, Cucumber (East Indies origin) Its very beautiful long vines yield hundreds of small tasty fruit. Introduced in the USA from Jamaica in 1783; grown in the 1500s, prior to itsn arrival.
Cucumber - Lemon
Lemon, Cucumber - (Austrian strain, East Indies origin) Heirloom that was once a well established variety in the 1700s at Austrian markets prior to its arrival in America. Very nourishing
Cucumis sativus
Poona Kheera - Originally from Poona, India where the fruit's heritage finds its origins this very unusual cucumber matures into what looks like a large russet potato. Smooth-skinned fruits turn from white to golden-yellow to russet brown and may be eaten at any stage, skin and all. Tender, crisp, and delicious. Hardy disease resistant vines produce an early crop with good yields. 55 days
Cucumis sativus
Khira Balam Originally from poona India where the fruit's heritage finds its origins. Nearly round 3" fruits with brown russetted skin are borne heavily on robust semi-bush plants. Delicious lemon flavor. Stays crisp in storage. 70 days.