Cucumis sativus 'Lemon'
vegetableA charming heirloom that produces round, pale yellow fruits the size and shape of lemons. Flavor is mild, sweet, and never bitter, with a thin edible skin. One of the most beginner-friendly cucumbers and a conversation starter at the farmers market.
Sun
full sun
Water
Every 2 days
Harvest
~65 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
12-18 in (trellised)
Planting Depth
1/2-1 in
Soil pH
6.0-7.0
Soil Type
Rich, well-draining
Hardiness Zones
Zones 3 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting with compost; side-dress lightly at vine run
Fertilizer
Balanced 10-10-10 or well-composted manure
Direct sow after last frost or transplant 3-week-old starts. Lemon cucumbers grow on vigorous vines that appreciate a trellis. Skin turns from white to pale yellow as fruits ripen; harvest before yellow deepens to gold or flavor becomes bitter. Consistent moisture is key — drought stress causes bitterness. Plants are highly productive and disease-tolerant.
Start seeds indoors
Mar 25
Transplant outdoors
Apr 29
Projected first harvest
Jul 3
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Row cover early; remove at flowering; floating row cover with hand-pollination
Avoid overhead watering; remove infected leaves; copper spray
Overhead misting in heat; neem oil spray
Insecticidal soap; ladybug releases
Pick when pale creamy yellow — not gold. At the white stage they are crisp and mild; the gold stage signals overripeness and seedy flesh. Check plants every other day. Fruit grows rapidly in warm weather. Refrigerate up to 1 week.
Hydrating with high water content. Provides vitamin K, potassium, and small amounts of vitamin C. Very low in calories.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.