Metki Dark Green

Family: Cucurbitaceae Vegetable

Planting Schedule

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Sink your senses into Metki Dark Green’s velvety, deep forest-green skin—an Armenian cucumber with a crisp, cool snap and a clean, subtly sweet flavor.

At maturity it forms long, gently tapered fruits with a smooth, glossy finish and a tender interior that stays pleasantly firm. Grow for fresh relish on the vine and for bold, tangy pickles that showcase its dark-green character and satisfying crunch.

Light: Full SunMaturity: 55 DaysHabit: Vine

Botanical illustration of Metki Dark Green

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Metki Dark Green 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	Direct Sow	Jun 15th	Aug 9th – Aug 1st
Zone 2a	Direct Sow	Jun 8th	Aug 2nd – Aug 29th
Zone 2b	Direct Sow	May 29th	Jul 23rd – Aug 25th
Zone 3a	Direct Sow	May 29th	Jul 23rd – Sep 1st
Zone 3b	Direct Sow	Jun 2nd	Jul 27th – Sep 21st
Zone 4a	Direct Sow	May 29th	Jul 23rd – Sep 24th
Zone 4b	Direct Sow	May 27th	Jul 21st – Sep 27th
Zone 5a	Direct Sow	May 22nd	Jul 16th – Sep 30th
Zone 5b	Direct Sow	May 18th	Jul 12th – Oct 5th
Zone 6a	Direct Sow	May 15th	Jul 9th – Oct 10th
Zone 6b	Direct Sow	May 9th	Jul 3rd – Oct 16th
Zone 7a	Direct Sow	May 4th	Jun 28th – Oct 20th
Zone 7b	Direct Sow	Apr 24th	Jun 18th – Oct 28th
Zone 8a	Direct Sow	Apr 15th	Jun 9th – Nov 5th
Zone 8b	Direct Sow	Apr 6th	May 31st – Nov 12th
Zone 9a	Direct Sow	Mar 20th	May 14th – Nov 26th
Zone 9b	Direct Sow	Feb 23rd	Apr 19th – 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	55
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Metki Dark Green’s crisp, tender-firm interior makes it feel almost “shatter-cold” straight from the bowl, and its clean sweetness stays intact in quick pickles. Use it sliced thin for maximum snap or pickle it boldly—its crunch is the whole point, not a background note.

Best Uses

ice-cold relish on a heavy sandwich where it won’t collapse
quick pickles in aggressive vinegar for crisp, tangy coins
thin slicing for salad crunch that holds under light dressing
chunky chop for tzatziki-style cooling sauce

Flavor Profile

cool, clean snap subtly sweet cucumber sweetness tender-firm interior with lightly juicy bite fresh vegetal acidity when pickled

Kitchen Pairings

dill garlic lemon juice white vinegar feta cheese chili flakes

Frequently Asked Questions

What’s the most common disease issue for Cucumis sativus (cucumber) like Metki Dark Green, and how do I treat it?

Cucumbers commonly develop powdery mildew (white, dusty patches on leaves), especially in warm days and cool nights. Start by removing badly infected leaves and improving airflow by spacing vines properly; avoid wetting foliage when you water. If it keeps spreading, use a labeled fungicide for powdery mildew on cucumbers and repeat according to the label interval.

How often should I water Metki Dark Green cucumber during the main growing phase, and what soil moisture level should I maintain?

During active vine growth and fruiting, keep the soil consistently moist but not waterlogged—aim for the top 1 inch to stay evenly damp. Water deeply about 2–3 times per week depending on heat, and increase frequency during hot, windy spells to prevent leaf droop and bitter fruit. Mulch around the plants to reduce surface drying, and water at the base to keep leaves dry.

How can I tell when Metki Dark Green cucumbers are ready to harvest?

Harvest when fruits are firm, reach the expected size for your row/trellis spacing, and feel crisp when bent slightly. Cucumbers should be picked regularly during the peak window (often starting around day ~55 for this type) because leaving them to over-mature reduces new flowering and can make them more seedy and less flavorful. If the skin loses a bright, fresh look and the fruit feels soft, it’s past its best.