Variety field guide
What to expect from Japanese Long Slicing cucumber Seeds
Japanese Long Slicing cucumber seeds produce green fruit, Long, thin fruit with few seeds, on vining/climbing plants.
Read the complete product descriptionTraits, flavor, garden use, variety notes, and the full catalog record
Japanese Long Slicing cucumber seeds produce green fruit, Long, thin fruit with few seeds, on vining/climbing plants. Grow it for fresh eating or pickling, trellised gardens, succession sowing, and summer harvest; The fruits are crisp and tender, with a mild, refreshing flavor that makes them ideal for salads, pickling, or simply enjoying fresh. Japanese Long Cucumber Seeds produce savor the crunch,Japanese Long Cucumber delivers exquisite, crisp perfection for refreshing salads and gourmet pickles.
About Japanese Long
Japanese Long is an annual slicing cucumber with green color, 61–72 in mature height or spread, and a vining/climbing habit. Harvest form or size: Long, thin fruit with few seeds. Botanically it is Cucumis sativus L. Maturity or first bloom: 60-69 Days; germination: 7-10 Days at 75–90 °F. Best for fresh eating or pickling, trellised gardens, succession sowing, and summer harvest. The fruits are crisp and tender, with a mild, refreshing flavor that makes them ideal for salads, pickling, or simply enjoying fresh.
History and provenance
Cornell documents Japanese Long under the exact cultivar identity used here. No unsupported breeder or regional history is added. The exact identity of the seed lot remains tied to its supplier and lot records, so no additional lineage is assigned beyond the cited record. Growers saving seed should keep the original packet, source, year, and selection notes with the lot. The fruits are crisp and tender, with a mild, refreshing flavor that makes them ideal for salads, pickling, or simply enjoying fresh. Embrace the delightful taste and texture of the Japanese Long Cucumber in your culinary creations. The Japanese Long Cucumber, a verdant marvel of elongated elegance, finds its origins in the meticulously tended gardens of Japan. Sliced thinly, it adds a cooling crunch to sushi rolls and salads, while its subtle sweetness enhances the flavors of pickles and sunomono (vinegared dishes).
Growing facts
| Scientific name | Cucumis sativus L. |
|---|---|
| Life cycle | Annual |
| Maturity / first bloom | 60-69 Days |
| Germination | 7-10 Days at 75–90 °F |
| Seed depth | 1/2 in |
| Plant height / spread | 61–72 in |
| Growth habit | Vining/Climbing |
| Spacing | 12 in between plants; 36 in between rows |
| Sunlight | Full sun |
| Soil | Loamy; pH 6.0–6.5 |
| Water | Moderate |
| Support | Trellis |
Starting Japanese Long from seed
How to grow Japanese Long Slicing cucumber
Botanical identity: Cucumis sativus L. Life cycle: Annual.
Sow 1/2 in and use a seed-zone temperature near 75–90 °F. Expected emergence: 7-10 Days. No stratification; direct sow into warm soil or start briefly in biodegradable cells and transplant young
Plant during Late Spring. Space plants 12 in apart with 36 in between rows or planting bands.
Provide Full sun, moderate water, and loamy near pH 6.0–6.5. Support: Trellis.
Garden performance and care
Harvest Japanese Long frequently at the intended eating stage so oversized fruit does not slow production. Keep vines off wet soil where possible, water at the root zone, and watch early for cucumber beetles and wilt symptoms. Expected emergence is 7-10 Days; the listed maturity or bloom timing is 60-69 Days.
Harvest, bloom, and uses
Japanese Long is best for fresh eating or pickling, trellised gardens, succession sowing, and summer harvest. Harvest form or size: Long, thin fruit with few seeds. Color at the principal harvest or mature stage: Green. The fruits are crisp and tender, with a mild, refreshing flavor that makes them ideal for salads, pickling, or simply enjoying fresh.
Saving seed
Seed saving for Japanese Long Select several healthy, true-to-type plants so the saved lot represents the variety rather than one unusually early or large individual. Cucumis sativus L. varieties can cross with other cucumbers of the same species through insect-carried pollen. Isolate by distance, flowering control, bagging, or hand pollination and maintain enough plants to represent the variety. Mark seed fruit early, then allow it to grow far past eating stage until large and pale, yellow, or golden. Hold mature fruit briefly if sound, scoop seed and pulp, ferment about 24–48 hours, wash away pulp and light seed, and dry the heavy seed thoroughly in a thin layer. Label the lot with isolation and selection records and test germination before distribution.
Common problems
Watch Japanese Long for cucumber beetles, squash bugs where applicable, aphids, powdery or downy mildew, bacterial wilt, crown rot, poor pollination, and fruit damage on wet soil. Rotate cucurbit crops, provide airflow, water at the root zone, protect young plants before flowering, and remove covers when blossoms need pollinators. Do not work wet vines.
Frequently asked questions
When is Japanese Long ready?
60-69 Days from warm direct sowing or equivalent established transplant
How long does germination take?
Expect 7-10 Days near 75–90 °F; actual emergence changes with moisture, seed condition, and soil temperature.
How large does it grow?
About 61–72 in with a vining/climbing habit. Support: Trellis.
Can it grow in a container?
Possible in a large container only with a sturdy trellis, frequent watering, and enough root volume.
How is it used?
Primary uses: fresh eating or pickling, trellised gardens, succession sowing, and summer harvest. The fruits are crisp and tender, with a mild, refreshing flavor that makes them ideal for salads, pickling, or simply enjoying fresh.
Can I save seed?
Yes where the crop biology allows, but keep compatible varieties isolated, use several healthy plants, wait for full seed maturity, dry thoroughly, and label the lot.
Minimum Seed Count:25 seeds
