Ashley

Family: Cucurbitaceae Vegetable

Planting Schedule

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Crisp as a cool morning breeze, Ashley slicing cucumber brings a clean, refreshing flavor with a bright, green snap that holds its character from garden to table.

The fruit is long and elegantly straight, with a smooth, tender skin and a firm, juicy interior—ideal for creating generous slices that stay crisp. Grow Ashley for reliable, satisfying harvests that shine in fresh salads and vibrant cucumber-forward presentations, from quick pickles to bright, herb-laced sauces.

Light: Full SunMaturity: 60 DaysHabit: Vine

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Ashley Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Jun 1st	Jun 15th	Aug 14th – Aug 1st
Zone 2a	May 25th	Jun 8th	Aug 7th – Aug 29th
Zone 2b	May 15th	May 29th	Jul 28th – Aug 25th
Zone 3a	May 15th	May 29th	Jul 28th – Sep 1st
Zone 3b	May 19th	Jun 2nd	Aug 1st – Sep 21st
Zone 4a	May 15th	May 29th	Jul 28th – Sep 24th
Zone 4b	May 13th	May 27th	Jul 26th – Sep 27th
Zone 5a	May 8th	May 22nd	Jul 21st – Sep 30th
Zone 5b	May 4th	May 18th	Jul 17th – Oct 5th
Zone 6a	May 1st	May 15th	Jul 14th – Oct 10th
Zone 6b	Apr 25th	May 9th	Jul 8th – Oct 16th
Zone 7a	Apr 20th	May 4th	Jul 3rd – Oct 20th
Zone 7b	Apr 10th	Apr 24th	Jun 23rd – Oct 28th
Zone 8a	Apr 1st	Apr 15th	Jun 14th – Nov 5th
Zone 8b	Mar 23rd	Apr 6th	Jun 5th – Nov 12th
Zone 9a	Mar 6th	Mar 20th	May 19th – Nov 26th
Zone 9b	Feb 9th	Feb 23rd	Apr 24th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Ashley is a slicing cucumber built for one thing: staying crisp and juicy instead of turning slick. Its bright, green snap loves salt, dill, and acid—so it holds up in salads and quick pickles without losing its character.

Best Uses

generous salad slices where you want crunch to survive dressing
quick-pickling in a vinegar brine for crisp, clean tang
herb-laced sauces (like creamy yogurt dressings) for watery refresh and bite

Flavor Profile

cool, watery snap bright green, mildly grassy freshness tender skin with a firm, juicy interior

Kitchen Pairings

kosher salt dill garlic lemon yogurt feta

Frequently Asked Questions

Ashley (60 days) — what should I do about powdery mildew?

Powdery mildew on Ashley shows up as a white, talc-like coating on leaves and can quickly reduce growth. Start by removing the worst leaves and avoid overhead watering; water the soil at the base early in the day. Improve airflow by spacing plants properly, and if it keeps spreading, spray with a potassium bicarbonate product or a labeled fungicide for powdery mildew and repeat according to the label every 5–7 days.

How often should I water Ashley during the main growing phase?

From sprout to about 4–5 weeks in (before major flowering/fruiting), keep soil evenly moist but not soggy—typically about 1 inch of water per week total, adjusted for heat and wind. Water deeply 1–2 times weekly instead of frequent light sprinkles, and check by pressing a finger 1–2 inches into the soil; it should feel slightly moist, not dry and dusty. Stop and reduce watering once plants begin to set/finish, to help prevent leaf diseases and reduce watery, weak growth.

How can I tell when Ashley is ready to harvest?

Harvest Ashley at roughly 60 days after sowing, when the crop reaches its full size/color and the heads/produce feel firm rather than soft. If you’re unsure, check one plant first: cut or pick when the surface looks mature and the inner portion is filled out, not hollow. For best flavor, harvest in the cool part of the day and don’t leave overripe growth on the plant—quality drops quickly after maturity.