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 β 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.