Lemon cucumber is a distinctive heirloom introduced to the United States around 1894, named for its round shape and pale yellow color that resemble a lemon rather than for any citrus flavor. The vigorous vines produce many small, round fruits about the size of a lemon or tennis ball, with thin, tender skin turning from pale green to yellow as they ripen. The flesh is crisp, sweet, mild, and non-bitter, making them excellent for fresh eating out of hand, in salads, and for pickling. They are also easy to digest, which endears them to those sensitive to standard cucumbers. Maturing in about 65 days, this productive and unusual heirloom is a favorite for its novelty, prolific yields, and refreshing, mild flavor.
Flavor Profile
Crisp, sweet, and mild with no bitterness; refreshing and easy to digest, good for fresh eating and pickling.
Visual Characteristics
Small round fruits the size of a lemon, ripening from pale green to bright lemon yellow with faintly spiny thin skin.
Growing Tips
Very productive; harvest while still pale yellow and tender, and trellis the vigorous vines for easy picking.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.