Persian Cucumber
Cucumis sativus 'Persian'
vegetableShort, slim cucumbers 4 to 6 inches long with thin smooth skin, crisp flesh, and a sweet flavor free of bitterness. A staple of Middle Eastern and Mediterranean cooking, they are eaten whole without peeling or seeding. Among the most versatile and widely loved cucumbers for home gardens.
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Sun
full sun
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Water
Every 2 days
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Harvest
~50 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
12-18 in (trellised)
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Planting Depth
1/2-1 in
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Soil pH
6.0-7.0
Growing Details
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 when vines run
Fertilizer
Balanced granular or fish emulsion every 3 weeks
🌱 Growing Guide
Direct sow or transplant into warm soil after last frost. Vines are moderately vigorous and benefit from a trellis. Persian cucumbers are very productive once established and tolerate summer heat better than English types. Consistent watering prevents bitterness. Harvest before 6 inches for best texture. Plants can produce for 8 or more weeks if picked regularly.
Planting Calendar
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Start seeds indoors
Mar 25
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Transplant outdoors
Apr 29
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Projected first harvest
Jun 18
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Nasturtium — Aphid trap crop and edible companion
- Radish — Deters cucumber beetles
- Corn — Light afternoon shade in intense heat
- Dill — Attracts beneficial insects
❌ Keep away from
PotatoSage
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Kaolin clay on young plants; beneficial nematodes in soil; row cover until flowering
Reflective mulch; water spray; insecticidal soap
Thin canopy for airflow; sulfur dust or neem oil
Avoid overhead watering; remove and bag infected leaves
🌾 Harvest & storage
Pick at 4 to 6 inches when skin is dark green and firm. At this size, skin is tender enough to eat whole. Overripe fruits turn yellow and become seedy. Check daily in peak season. Store refrigerated and use within 5 to 7 days.
🥗 Nutrition & benefits
Excellent source of vitamin K and hydration. Provides potassium and small amounts of vitamin C and magnesium. Eating with skin increases fiber and silica content.
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.