Also known as the snake melon, it's a unique fruit with a mild, slightly sweet, cucumber-like flavor. Its tender skin doesn't need to be peeled, making it easy to prepare raw in salads or as a crunchy snack. The fruits vary from deep green to creamy pistachio green, adding a remarkable visual touch to the garden and kitchen.

Grown on a trellis, the Armenian cucumber is a vigorous climbing plant that optimizes vertical space. Harvest fruits when they are 30 to 38 cm (12 to 15 in) long for optimal texture and flavor.

Where can Armenian cucumbers be grown?

Armenian cucumbers grow well in zones 4-9, in full sun and well-drained soil. They thrive particularly when grown vertically on a trellis, which keeps the fruits straight and off the ground.

History and traditional uses

Originally from the Middle East, the Armenian cucumber has been cultivated for centuries for its refreshing flavor and its ability to adapt to hot climates. Its unique appearance and culinary versatility make it a favorite in gardens and kitchens around the world.

How to grow and harvest Armenian cucumbers

Planting: Sow seeds 1.5 cm (0.5 in) deep, spacing 30 cm (12 in) apart in well-drained soil. Provide a trellis for vertical growth.
Watering: Keep the soil evenly moist without overwatering.
Harvesting: Pick fruits when they reach 30 to 38 cm (12 to 15 in) for optimal flavor and texture.

Seed saving tips for future supply

Fruit ripening: Leave a few fruits on the plant until they turn yellow-brown and are fully ripe.
Seed extraction: Cut the ripe fruit and collect the seeds with the pulp.
Fermentation: Place the seeds and pulp in a jar with a little water and let ferment for 2 to 3 days, stirring daily to remove the gelatinous layer.
Rinsing and drying: Rinse well and spread on a cloth or sieve for complete drying.
Storage: Store in an airtight container, in a cool, dry, dark place. Seeds remain viable for up to 5 years.

Certified organic by
Islands Organics Producers Association (Cert#1962)