Growing Zucchini


  • direct sow two or three seeds, 1″ deep on small hill, 3 feet apart, when no chance of frost
  • needs plenty of sun
  • use compost mulch. keep 2 inches from plant base
  • harvest fruit when 6 to 8 inches long
  • use pruning shears to cut fruit when harvesting
  • keep base of plant cleared of debris
  • check once a week, under leaves, for squash bug eggs
  • prolonged rainy weather or hot weather may produce less fruit (less bee activity)
  • marigolds attract bees

Summer Squash

Summer squashSummer squash (also known as vegetable or Italian marrow), is a  tender, warm-season vegetable that can be grown throughout  the United States anytime during the warm, frost-free season.  Summer squash differs from fall and winter squash in that it  is selected to be harvested before the rind hardens and the  fruit matures. It grows on bush-type plants that do not spread like the plants of fall and winter squash and pumpkin. A few healthy and well-maintained plants produce abundant yields.

Recommended Varieties

Summer squash appears in many different fruit shapes and colors:

Scallop or Patty Pan is round and flattened like a plate with scalloped edges, usually white but sometimes yellow or green.

Constricted neck is thinner at the  stem end than the blossom end, classified as either “crookneck” or “straightneck” depending on if the stem end is straight or bent, and is usually yellow.

Cylindrical to club-shaped Italian marrows, such as zucchini, cocozelle and caserta, are usually shades of  green, but may be yellow or nearly white.

The varietal selection of summer squash has markedly changed in recent years and the number of varieties offered has greatly expanded as the result of new interest, hybridization and  introduction of disease resistance. The number of varieties is  staggering. Recommended varieties of summer squash include:

Zucchini (Open Pollinated)

Black Zucchini (best known summer  squash; greenish black skin, white flesh)

Black Beauty (slender, with slight  ridges, dark black-green)

Cocozelle (dark green overlaid  with light green stripes; long, very slender fruit)

Vegetable Marrow White Bush (creamy  greenish color, oblong shape)

Zucchini (hybrid)

Aristocrat (All America Selection  winner; waxy; medium green)

Chefini (AAS winner; glossy, medium dark green)

Classic (medium green; compact, open  bush)

Elite (medium green; lustrous sheen; extra early; open plant)

Embassy (medium green, few spines, high yield)

President (dark green, light green  flecks; upright plant)

Spineless Beauty (medium dark green; spineless petioles)

Golden Zucchini (hybrid)

Gold Rush (AAS winner, deep gold  color, superior fruit quality, a zucchini not a straightneck)

Yellow Crookneck

Early Yellow Summer Crookneck (classic open-pollinated crookneck; curved neck; warted; heavy yields)

Sundance (hybrid; early; bright  yellow, smooth skin)

Yellow Straightneck

Early Prolific Straightneck (standard  open-pollinated straightneck, light cream color, attractive straight fruit)

Goldbar (hybrid; golden yellow; upright, open plant)


White Bush Scallop (old favorite Patty  Pan type, very pale green when immature, very tender)

Peter Pan (hybrid, AAS winner, light  green)

Scallopini (hybrid, AAS winner)

Sunburst (hybrid, bright yellow, green spot at the blossom end)


Butter Blossom (an open-pollinated  variety selected for its large, firm male blossoms; fruit may be  harvested like summer squash, but remove female blossoms for  largest supply of male blossoms)

Gourmet Globe (hybrid; globe-shaped; dark green, with light stripes; delicious)

Sun Drops (hybrid, creamy yellow, unique oval shape, may be harvested as baby with blossoms attached).

When to Plant

Plant anytime after the danger of frost has passed, from early  spring until midsummer. Some gardeners have two main plantings – one for early summer harvest and another for late summer and fall  harvest.

Direct-seeding is the preferred method for starting squash. Use a soil thermometer and sow seeds after the last frost date, once soil has warmed to 70° F at the 2-inch depth.

Spacing & Depth

Starting from Seed

Soak the zucchini seeds that you are going to plant in some clean, warm water  for eight hours.

Sow two or three seeds 24 to 36 inches apart for single-plant  production, or four or five seeds in hills 48 inches apart. Cover one inch deep then water. I like to water the seeds for the next three days, unless there is rain. When the plants are 2 to 3 inches tall, thin to one  vigorous plant or no more than two or three plants per hill.

Planting the Seeds

Zucchini seeds can be planted in a large container with more than one seed.  Or you can use individual, smaller containers. The container is filled with your  homemade dirt or you can purchase some potting soil at the garden center of your  local home improvement store. The seeds need to be placed about an inch from the  top of the soil and covered.

Water the soil generously the first day and then every few days after. The  container should have holes in the bottom and be set in a water catch. Zucchini  likes well-drained soil, but it will tolerate a damp soil especially when it is  young. The plants also like a lot of sun, so make sure to set them in a sunny  window or an enclosed porch. After your plants have germinated and you have some leaves beginning, you can plant it outdoors, weather permitting. If the plants  are in a large enough container, they can actually stay in these and grow to  full size. They should be fully grown and ready to pick in 45 to 50 days. You  can leave them longer and grow larger zucchini but they are tougher and not as  tasty.


Any well-drained garden soil produces excellent yields of summer squash. Certain mulches increase earliness and yields, because the roots are shallow. Keep mulch 1 to 2 inches from plant base. Use 2 inches of fine mulch.


Because summer squash develop very rapidly after pollination, they are often picked when they are too large and overmature. They  should be harvested when small and tender for best quality.  Most elongated varieties are picked when they are 2 inches or  less in diameter and 6 to 8 inches long. Patty Pan types are  harvested when they are 3 to 4 inches in diameter. Slightly  larger fruit may be salvaged by hollowing out and using them  for stuffing. These larger fruits may also be grated for baking in  breads and other items. Do not allow summer squash to become  large, hard and seedy because they sap strength from the plant  that could better be used to produce more young fruit. Pick  oversized squash with developed seeds and hard skin and throw  them away. Go over the plants every 1 or 2 days. Squash grow  rapidly; especially in hot weather and are usually ready to  pick within 4 to 8 days after flowering.

Although summer squash has both male and female flowers, only the female flowers produce fruits. Because the fruits are harvested when still immature, they bruise and scratch easily. Handle  with care and use immediately after picking. Be careful when  picking summer squash, as the leafstalks and stems are prickly  and can scratch and irritate unprotected hands and arms. Use a  sharp knife or pruning shears to harvest and wear gloves if  possible. Some gardeners also pick the open male and female  blossoms before the fruits develop. Especially the female blossoms, with tiny fruit attached, are a delicacy when dipped in a batter  and fried.

Common Problems

Cucumber beetles attack seedlings, vines and both  immature and mature fruits. They can be controlled with a  suggested insecticide applied weekly either as a spray or  dust. Be alert for an infestation of cucumber beetles in  early September because these beetles can damage the mature fruits.

Squash bugs attack vines as the fruit begin to set  and increase in numbers through the late summer, when they  can be quite damaging to maturing fruit. They hatch and  travel in groups, which seem to travel in herds until they  reach maturity. Using the proper insecticide when the numbers of this pest are still small minimizes damage. The eggs congregate under the leaves in neat rows, usually starting in June.

Lack of Fruit

All squash plants are monoecious, which means there are separate male and female flowers on the same plant. A less common reason for zucchini fruit falling off a plant is blossom end rot. The tell tale signs of this are blacked ends on the stunted fruit. Blossom end rot is caused by lack of calcium in the soil.

Male Blooms

Unlike other common vegetables such as beans and peas, zucchini produces both male and female blossoms. Because the male blossoms appear first to attract bees, your zucchini plants may produce blooms for a week or more that do not set fruit. The male bloom contains the pollen necessary to pollinate the female blooms, but does not produce fruit on its own. Male blooms appear on a long slender stem. To ensure there is always plenty of pollen available, the plants produce many more male flowers than females.

Female Blooms

Female blooms appear several days to a week or more after the male blooms. These blooms contain a swollen ovary at the base of the bloom that looks like a miniature zucchini. These blooms must be pollinated before the young fruit can grow.


Bees visit the male bloom where pollen sticks to their bodies. When they visit the female blooms, the sticky anthem inside the blossom attracts the pollen. When the pollen is deposited in the female bloom, the young fruit swells and begins to grow. If the female bloom is not pollinated, the flower shrivels and the tiny fruit drops from the vine.

Lack of Pollination

Sometimes, a lack of pollination occurs and the zucchini plant fails to produce fruit. This can occur for several reasons. Lack of bees due to environmental factors such as the use of pesticides that has killed beneficial insects, prolonged rainy weather, which reduces bee activity, or high temperatures which also inhibit bee activity and cause pollen to degrade. All contribute to lack of pollination. Humid and rainy weather causes pollen to clump.


Hand pollinating your zucchini plants may be your only solution other than adding a beehive to your garden. Using a wet paintbrush to collect pollen from the male blooms and depositing it into the female bloom works well and typically solves the issue. Zucchini flowers tend to open up wide in the morning and are often closed by the afternoon so it is important to hand pollinate in the morning.

Questions & Answers

Q. Will summer squash cross with winter squash?

A. Summer squash varieties can cross with one another, with  acorn squash and with jack-o’-lantern pumpkins.  Cross-pollination is not evident in the current crop, but the seed should not be sown for the following year. Summer squash does not cross with melons or cucumbers.


Most people harvest summer squash too late. Like winter squash,  summer squash is an edible gourd. Unlike winter squash, it  is harvested at the immature stage. Ideally, summer squash  should be harvested at 6 to 8 inches in length. Pattypan and  scallopini are ready when they measure about 3 to 4 inches  in diameter or less. Tiny baby squash are delicious too.  Large rock-hard squashes serve a better purpose on the compost heap than in the kitchen.

Cut the squash from the vine using a sharp knife or pruning shears to avoid damaging the plant. Summer squash vines are very  prolific, the more harvest the greater the yield. The most  important characteristic to remember is that summer squash  is best when immature, young and tender.

In this section, summer squash varieties will be limited to zucchini, yellow squash (crooked and straight), pattypan which is  also call scalloped and scallopini. Because summer squash is  immature, the skin is very thin and susceptible to damage.  Handle with care. The average family only needs to plant one  or two of each variety. Over planting usually leads to  hoards of huge inedible fruit and/or scouring the neighborhood for people to take the surplus.


To store summer squash, harvest small squash and place, unwashed in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. As with most vegetables,  water droplets promote decay during storage. The storage life of summer squash is brief, so use within two to three days.

Squash Blossoms

Squash blossoms are edible flowers, raw or cooked. Both summer and  winter squash blossoms can be battered and fried in a little  oil for a wonderful taste sensation. Harvest only the male  blossoms unless the goal is to reduce production. Male  blossoms are easily distinguished from the female blossoms.  The stem of the male blossom is thin and trim.   The stem of  the female blossom is very thick. At the base of the female  flower below the petals is a small bulge, which is the developing  squash.

Always leave a few male blossoms on the vine for pollination  purposes. There are always many more male flowers than  female. Harvest only the male squash blossoms unless you are  trying to reduce production. The female blossom can be harvested with a tiny squash growing at the end and used in  recipes along with full blossoms. Use the blossom of any  variety of summer or winter squash in your favorite squash blossom recipe.

Use pruning shears or a sharp knife to cut squash blossoms at midday when the petals are open, leaving one inch of stem. Gently  rinse in a pan of cool water and store in ice water in the  refrigerator until ready to use. The flowers can be stored  for a few hours or up to 1 or 2 days. If you’ve never eaten  squash blossoms, you are in for a treat. A recipe for Stuffed  Squash Blossoms is in the recipe portion of this  section.

Nutritional Value

Because summer squash is immature, they are considerably lower in nutritional value than their winter counterparts. Generally,  there is little variation in nutritional value between  varieties. The peel is where many of the nutrients hide, so  never peel summer squash.

Preparation & Serving

Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys. Summer squash can be used  interchangeably in most recipes. Tinybaby  squash can be used as appetizers, or left whole and sauteed  with other vegetables.

Don’t waste male squash blossoms by leaving them in the garden. If you do not have the time or inclination to prepare them  separately, toss them in the salad bowl or add to any squash preparation.

Cooking Seeds

Cooking summer squash seeds, like pumpkin seeds, are delicious.

Home Preservation

Canning is not recommended because the tender summer squash will  simply turn to mush during processing, unless you are making  pickles. Zucchini can be substituted for cucumbers in some  pickle recipes. The results are especially good in your  favorite recipes for Bread and Butter Pickles.

Blanch and freeze cubes or slices of summer squash or grate and  freeze Zucchini, unblanched for making Zucchini bread. The  best way to use over grown (10 to 12 inches) zucchini is to  grate it and use in zucchini bread. Cut the squash in half  lengthwise and cut away the seedy middle section. Wash,  grate and freeze in one cup portions. Use zip closure  freezer bags or rigid freezer containers leaving 1/2 inch head space. Over size zucchini can also be used to make canned zucchini chutney.  The over 12-inch monsters should go on the compost  heap.


Growing German Chamomile

Single chamomile flowerChamomile is an annual. Chamomile is a member of the ragweed family, so it’s not recommended for anyone with moderate to severe ragweed allergies. An erect annual (Matricaria recutita), German Chamomile seeds are one of the few seeds that need light to germinate,

Also spelled Camomile, this herb is a native of Europe, and was brought by early settlers to North America.

Two main types of chamomile exist: German Chamomile and Roman Chamomile. The first is an annual that grows to about 2-3 feet, while the second is a perennial that grows to be about 4-12 inches. Both varieties of chamomile reseed themselves, so you don’t need to plant too often.

PLANT TYPE: Perennial (Chamaemelum nobile), Annual (Matricaria recutita)
SCIENTIFIC NAME: Perennial (Chamaemelum nobile), Annual (Matricaria recutita)
ZONE / HARDINESS: 3 to 5 for perennial
MATURE PLANT SIZE: 9 inches high x varied width due to spreading
SOIL TYPE: Light, dry soil
pH RANGE: 7.0

Water Requirements

Water on a regular schedule, taking care to not overwater.

Potential Pests & Diseases
Aphids, mealybug. Minimal disease issues.

Special Notes
Chamomile may be considered a noxious weed or invasive plant in some areas. Chamomile is known to attract bees, butterflies or birds and has fragrant blossoms. Chamomile self-sows freely; remove flowers (deadhead) if you do not want volunteer seedlings the following season.

Growing German Chamomile

Growing Cultures
Outdoors, containers, landscaping, mass plantings. German chamomile not recommended for containers.

Plant Height
Chamomile grows to a height of 20 to 30 inches (50 – 70cm).

Plant Spacing

Chamomile plants should be spaced 6 inches (15 cm) apart.

Preferred pH Range
Chamomile will grow in a relatively wide pH range between 5.6 (acidic) and 7.5 (neutral).

From seed. Direct sow in spring or fall. Fall sown seeds germinate following spring. Seeds need light to germinate.

Seed Germination Period
7 to 14 days.

Seeds Per Gram (Approximate)
10,000 to 18.000.

Soil Requirements
Well drained, poor to average soil.

Alternative Growing Media
Soilless potting mixes, perlite, vermiculite, rockwool, coco peat, Oasis foam.

Time From Seed to Saleable Plant
Seeds to finished plugs, 6 weeks; plugs to saleable plants, 6 to 6 weeks.

Sun & Lighting Requirements
Chamomile grown outdoors prefers full sun but will tolerate some shade.

Growing Chamomile

Buy healthy, green plants with no signs of wilting or disease. Plants should be stocky with plenty of leaves. It’s actually a plus if they don’t have any flowers – they’ll divert their early energy into root development rather than flowering.

It also needs light to germinate. Scatter the seed on top of the potting soil and press down.

Choose a site in full sun with average to rich, well-drained soil.

Plant seedlings in spring or mid fall, spacing them 6 inches apart for a carpetlike ground cover effect, or 18 inches apart in herb and flower gardens.

Keep soil evenly moist. Mulching is a good idea.

Trim faded flowers or shear the plant occasionally to promote new blooms.

Fertilize every four to six weeks, or work in a slow-release fertilizer at planting time.

Tear out faded annual types of chamomile at the end of the season, once frost fells them. Cut back perennial types to just 2 or 3 inches.

Chamomile comes in both annual (grows just once a year) and perennial (returns year after year) types. German chamomile (Matricaria recutita) is the annual type; Roman chamomile (Anthemis nobilis) is the perennial type.

Growing just 3 to 9 inches high, chamomile spreads about 24 inches, making it useful as a ground cover as well. It covers itself from early to mid summer in pretty yellow and white flowers, which can be made into chamomile tea – reputed to soothe upset stomachs and digestive systems as well as calm the nerves.

Chamomile also likes its soil moist but not wet and does well between pavers and stepping-stones.

Chamomile performs well where temperatures in summer do not regularly reach 100 degrees F.

I have German chamomile and beware. It grows and spreads like a weed. The seeds even spread into your lawn and start growing. Still a gorgeous herb.

Chamomile tea has a subtle herbal taste and is famously used as a sleep aid and to calm upset stomachs. Two types of chamomile are commonly planted in herb gardens: German chamomile (Matricaria recutita), a robust annual that grows to about 2 feet tall and Roman chamomile (Chamaemelum nobile), a petite perennial. When growing chamomile for tea, use German Chamomile which produces an abundance of apple scented, daisy-like flowers. Here is how to prepare it.

Plant German chamomile seedlings outdoors in spring after all danger of frost has passed in a spot with full sun and well-drained, fertile soil. One plant will produce about 3 to 6 cups of flowers (when dried), so plant accordingly. Seedlings are commonly available in spring at well-stocked nurseries or you can see Resources below for a mail order source of seedlings.

The plant typically begins to bloom in mid-summer and continues blooming into fall. Pinch off the blossoms the day they open. These young flowers not only have the best flavor, by removing them you also encourage the plant to bloom more. Get in the habit of checking for new blooms once a day and harvesting them. From my experience, 2 cups of fresh blooms dry down to about ¼ cup.

Immediately after harvest, bring the blossoms indoors and spread them out in a single layer on craft paper. Dry the blossoms in a spot that is indoors, warm and out of direct sunlight.

Allow the blossoms to fully dry (they should crumble easily when rubbed between your fingers). When dry, place them in a glass jar with a lid or in a brown paper bag. Store the chamomile in a dark, cool spot for up to one year.

To prepare tea, pour 8 oz. of boiling water over 2 tbsp. of dried chamomile blossoms. Allow the blossoms to steep for 4 to 5 minutes, then strain the tea into a tea cup. Add honey and a thin slice of lemon, if you like.

Chamomile readily self-seeds, so you will most likely only need to purchase seedlings once!

Harvesting Chamomile

Plan on harvesting chamomile in the morning sunlight after all the dew is gone. The plant should be completely dry! The flower part, petals and all, is what you are after. Flowers tend to open up in the morning and will close up when the sun begins to go down.

Shake the plant gently to remove any pests or debris.

There are two ways you can do this and each has it’s benefits:

(1) Pinch the flowers off at the stem or cut with gardening shears just below the flower head. Pinching the flowers will allow regrowth of the plant pretty quickly. Use this method if you want a continual harvest. Cutting only the flowers will require using a drying screen.

(2) Cut the stems with the flowers attached about 2-3 inches down the stem. Cutting the stems will take longer for the plant to rejuvenate, but you will be able to dry the chamomile by hanging it up in bunches with twine.

Either way, once you have the harvest, find a very warm area in your house or garage. Closets make a good choice. Make sure there is no moisture present and keep the chamomile out of sunlight. Any herb will turn moldy if these conditions are present. Dry, dark and hot is what you want. Check on the drying process frequently.

Once dried, if you chose to dry the herb by hanging it by the stem, now is the time to remove the flower only. Toss the stem. Place the chamomile in airtight dry glass containers and keep out of sunlight. It is best not to break apart the flower head until you are ready to use it. Keep as much of it intact as possible.

2012 DD Garden Layout

MMMMM Z     Z       rrrrr1
MMMMM               sssss1
MMMMM               rrrrr2
MMMMM                   O2
MMMMM       R       ssssss
MMMMM       R       llllll
   bbbbbbbb          C
   oooooooo             C

r = radish, champion 4/21
s = spinach, america heirloom 4/21
M = chamomile (annual, self-seeding)
l = lettuce

R = roma tomato
C = cucumber
b = basil
o = oregano
y = cayenne pepper
O = orange pepper
O2 = seeds from orange pepper bought at store
R = red pepper
W = sweet potato

r1, s1 seeds planted 4/21

r2 planted 5/11

2011 Garden Layout

Garden layout for 2011

 CCC  B       B     ooooooooooooooooo
 CCC                ooooooooooooooooo
              B     ooooooooooooooooo
              J   J           J
              p   p
                              b     R
             c         Z      d     R
                                  g R
             c         Z          g R
                                  g R

C = German chamomile (seeded from last year)
R = radish, seed planted 04/25 (about 25)
o = yellow onions, 4/27, 5/5  (about 20/row)
g = green onions, 5/7
b = basil, 6/1
c = cucumber, 5/7
Z = zucchini (black beauty), 5/7
B = big boy tomato, 5/20
d = dill, 6/1
J = jalapeno, 6/15
p = red pepper, 6/15

Growing Potatoes

Garden potatoes on the vineGrowing potatoes (Solanum tuberosum) have been easy to do in the DDC garden. My favorite is Yukon Gold which I have a lot planted this year (2007). Others we have grown successfully in the past are Red Pontiac and the white Kennebec.

Potato Location

Do not grow potatoes in the same location until 3 years have passed. Disease and bugs persist and need this long to die off.


Potatoes are a cool season vegetable. They grow best in soil that is between 60 and 70 degrees. They will not form when the soil is 80 degrees or higher.


There are literally over a hundred varieties of potatoes in a multitude of colors. As mentioned before we have had very good luck with Yukon Gold, Kennebec, and Red Pontiac. Another variety I have seen at the stores is Viking which is a red skinned potato.

Choosing Seed Potatoes

Use seed potatoes, not ones from the grocery store. Grocery store potatoes have been sprayed to prevent the eyes from sprouting. Good seed potatoes are chemical and disease-free.


Potatoes are among the first crops planted in the spring. I usually plant them the mid April or when the soil is workable. Planting too early may result in rot if the ground stays wet. Cut the seed potatoes in quarters and make sure there is at least one eye in the quarter. Once cut let them sit for a day or two so a crust develops over the cut part. This reduces the chance of rotting. The eye(s) will become the stem so it needs to be planted facing up. There should only be one or two eyes on the cut potato. Full sun is the best for potatoes. Potatoes mature 90 to 120 days after planting, depending on the variety.


I have always used seed potatoes rather than ones left over from the year before (though many farmers practice this). The seed potato is cut up in pieces where each piece has at least one “eye”. Each piece is planted about 12 inches apart in a trench about 3 inches deep. I use a hand plow to dig the trench. Each row is 2 feet apart. Placing straw about 4 inches thick or mulch in between the rows help keep moisture in and lower the ground temperature by 10 degrees.


Yukon Gold have low drought tolerance so keep an eye on them. The soil should be well-drained and fertile. Compacted soil or clay soil will produce misshapen tubers. Keep the potatoes evenly watered so they do not get knobs (secondary growth). Water early in the day and try not to water the foliage.


After the plant has grown several inches, mound soil around the plant so the potatoes do not turn green from sunlight. After the plant is about a foot high, side-dress the potatoes with 10-10-10 fertilizer about 6 inches from the plant lightly scratched into the ground.


potato fork, 4 tinesNormally potatoes are harvested after the vines die but if you want new potatoes (small, 1 to 2 inches in diameter) harvest them two or three weeks after the potato flowers. Since potatoes are about 8 inches underground I use a potato fork. Normal yield is about eight potatoes per vine. Late potatoes are harvested around August or early September. Two to three weeks before harvesting, cut the potato plants to ground level. This gives the potato skins time to toughen which makes for better storage.


Most potatoes can be stored in a cool (40 to 50 degrees), dark place (not the refrigerator since the starches will be converted to sugars and give the potato an oddly sweet taste.) for several weeks. Yukon Gold do not store as well as others. If parts of the potato turn green just remove the green part and eat away. Potatoes do not freeze or can well. Do not wash potatoes until they are ready to use. Washing them shortens their storage span.


Here are some excellent ways of serving potatoes. They go over big every time. Garlic Red Potatoes and Herb-Roasted Potatoes

Growing Cucumbers


Cucumbers  do not like their root system disturbed, so if you decide to start them indoors, use a peat pot so they can be directly transplanted.

Planting Cucumbers

Cucumbers can grow as a vine or as a bush. Growing as a vine on a trellis keeps the fruit clean.

Purchase some cucumber seeds according to what you intend to use them for. Cucumber varieties are divided into pickling, slicing, burpless and space-saver variety categories. Burpless cucumbers, both American and Asian types, contain low or no cucurbitacin, the compound that causes bitterness and increases one’s susceptibility to ‘burping’ after eating the fruits.

Decide if you want to give your cucumbers a head start by germinating them indoors (in peat pots, planting cells or pots) or waiting until there is absolutely no chance of frost left (2 weeks after last frost), and planting them right out into your vegetable garden.

Choose where in your garden is best suited for growing cucumbers. Cucumbers require full sun and plenty of warmth to grow. They also require soil that is quick draining; cucumbers do not tolerate having soggy roots.

To plant directly in the ground, prepare the area you want to plant your cucumber seeds. Turn the area over with a shovel and work in fertilizer at approximately one pound per 100 square feet. Use your rake to level and smooth the area.

Make a hill before planting the cucumber. Just a small rise in the ground is adequate. Build the hill, or mound, about a foot in diameter and about three inches high; this is to drain water from around the stem. Plant the cucumber in the mound.

With your trowel, dig 1-inch deep holes that are six to eight inches apart. Each row should be spaced at approximately three feet apart. Place two to three seeds in each hole and cover the hole up firmly with dirt. Now is a good time to use garden stakes so that you know exactly where you planted your seeds.

Check the seeds every day, keep the seeds moist, not drenched. Once your cucumber seedlings get to be approximately three to four inches tall, thin them out so that only one plant remains in each planted area.

Continue to keep your cucumbers well watered. The National Gardening Association recommends keeping the soil evenly moist to prevent cucumbers from becoming bitter. Try not to get moisture on the leaves which will help prevent leaf-related diseases.

The National Gardening Association also suggests that when your cucumbers reach about four weeks of age, to fertilize them with a 5-10-10 fertilizer (5% nitrogen, 10% phosphorus and 10% potassium).

In approximately 55 to 65 days, your cucumbers should be ready for harvesting.

Planting in Pots

Start cucumbers inside 2 to 3 weeks before bringing outside. It is best to use peat pots so they do not have to be replanted as cukes do not like having their root system disturbed.

Fill up each peat pot, or planting cells, three-quarters full with seed starting mix. Water each thoroughly, making sure you have a tray underneath to catch the excess water.

Place two to three seeds into each planting receptacle, cover with one inch of the seed starting mix. It’s imperative to maintain an adequate amount of light for your cucumber seeds to germinate. They should receive 12 to 14 hours of sunshine a day. Temperature should be kept above 55 degree F.

Check the seeds daily, keep them moist by spritzing with water as soon as the soil dries out. After the seeds have sprouted, it’s recommended you thin them down to only one cucumber seedling per planting receptacle. When seedlings achieve about three inches in height, you can plant them out of doors right into your vegetable garden.

Transplanting Outdoors

With your trowel, dig holes that are double the size of each of your planting receptacles.

Do not need to remove the seedlings from the peat pots. To remove your cucumbers from pots, support the base of the plant with two fingers, turn upside down and gently tap the edge of the pot with your trowel until the pot begin to slide off. To remove from cells, simply push up from the bottom. Put the cells/pots aside.

Position your cucumber plant in a hole, make sure to line up the base of the plant level with the ground. While holding the cucumber in the hole, use your trowel and fill in the hole with plenty of dirt. Firm the soil with your hand, to remove air pockets.

Water each of your cucumber seedlings carefully, don’t saturate them, but water at the base of the plant and let the water soak in thoroughly. (Proceed from Step 7 above, in the section titled Planting Cucumbers).


Add cukes as succession plantings. Because cucumbers crave heat, they can follow cool spring crops of peas, spinach, and lettuce.

Provide steady moisture. A continuous water supply is necessary for the best quality fruits. A drip irrigation system is ideal in the cucumber patch. If this is not possible, water deeply once a week, applying at least one inch of water. Frequent but shallow watering will reduce overall yields.

Feed cucumbers well. Cucumbers, like other cucurbits (squash, melons, and pumpkins), are heavy feeders. If organic matter was incorporated into the soil prior to planting, fertilizer will not be needed early in the season. However, when the cucumber plants begin to blossom and set fruit, a side dressing of balanced soluble fertilizer will help keep the plants in production.

Use mulch to regulate the ground temperature.

Make sure that you see both male and female blooms. Male blooms usually appear first and then drop off, so don’t be alarmed if this happens. Within a week or two, female flowers will also appear; each one has a small cucumber-shaped swelling at the base that will become a cucumber.

Several pests bother cucumbers. Squash bugs may attack seedlings. Slugs like ripening fruit. Aphids can colonize leaves and buds. Straw mulch helps keep slugs at bay, as can trellising vines to get the fruit off the ground. Vines are also bothered by cucumber beetles, which chew holes in leaves and flowers and scar stems and fruits, but worse than that, they spread a disease that causes the plants to wilt and die. Powdery mildew is a disease that leaves white, mildew-like patches on the leaves. Apply fungicides at the first sign of its presence. To minimize disease spread, avoid harvesting or handling vines when leaves are wet.

You can pick cucumbers whenever they’re big enough to use. Check vines daily as the fruit starts to appear because they enlarge quickly. Vines produce more fruit the more you harvest. To remove the fruit, use a knife or clippers, cutting the stem above the fruit. Pulling them may damage the vine. Don’t let the cucumbers get oversized or they will be bitter, and will also keep the vine from producing more. Yellowing at the bottom (blossom end) of a cucumber signals overripeness; remove the fruit immediately. Harvest lemon cucumbers just before they begin turning yellow. Although they are called lemon cucumber because the little oblong or round fruits turn yellow and look like a lemon, by the time the fruit turns yellow it may be a little too seedy for most tastes.

You can keep harvested cucumbers in the refrigerator for 7 to 10 days, but use them as soon as possible after picking for best flaor. If you don’t eat a slicing cucumber all at once, cover the unused portion in plastic wrap to prevent dehydration in the refrigerator. In fact, it’s a good idea to wrap your whole cucumbers in plastic or store them in a zipper bag in the fridge to keep them crisp.

Bitter-tasting cucumbers are a common problem caused by high temperatures, dry soil, low fertility, or disease. Unhealthy plants produce poor-quality fruit. Once a plant produces a bitter cucumber, it must be removed because all subsequent cucumbers will be affected the same way.

2014 Garden Layout

2014 DDC garden layout
last update: 5/23/2014
cu = cucumber
pp – pie pumpkin
Ro = Roma tomato
R = red pepper
th = Thai hot peppers
c = cayenne pepper
z = zucchini

Garden 1 layout


                                         R     c     R

     z                                               th

cu               cu                 cu
cu               cu                 cu

Garden 2 layout

cu       cu      cu
z        z       z
pp       pp      pp

2013 Garden #1 Layout

Layout of garden #1

N –>

col1 col2 col3 col4 col5 col6
 T  T T T
Z T S1
 Z T R1  C
S1 P2  C
 G R1  CI P1 B1  C
  • S1 = spinach row, 4/13/2013. about 20 plants
  • R1 = radishes row, 4/13/2013. about 20 plants
  • Z = zucchini (seed), 5/18
  • C = cucumber (seed), 5/18
  • P1 = hot pepper column, 7 plants, 5/20
  • B1 = basil column, 2 plants, 5/20
  • T = tomato, 5/20
  • P2 = pepper column, 5 plants
  • G = garlic
  • CI = cilantro