Shiofi Shiro

Family: Cucurbitaceae Vegetable

Cool, crisp, and delicately aromatic—Shiofi Shiro Asian cucumbers deliver a clean snap with a subtly sweet, watery flavor that feels luminous from first bite to the last.

The fruit is slender and graceful, with a pale, refreshing skin and a tender interior that stays pleasantly crisp at 60 days, making it a standout for fresh enjoyment and quick pickling-style preparations. Train the vine for straight, uniform harvests and enjoy the satisfying rhythm of steady, garden-to-plate abundance.

Light: Full SunMaturity: 60 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	May 9th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 23rd
Harvest Begins	Jul 22nd
Harvest Ends	Oct 16th

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)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Shiofi Shiro’s hallmark is that luminous, watery sweetness paired with a real crunch—great for preparations where you want the cucumber to stay snappy, not go soft. Choose it for fast pickling or cold, saucy dishes where its moisture and mild aroma cut through richness without losing texture.

Best Uses

thin salads dressed with rice vinegar and toasted sesame
quick “tsukemono” style pickles where the skin stays crisp
cold noodle toppings—chilled sesame sauces love this watery crunch
light, high-juice salsas and chopped garnishes for grilled proteins

Flavor Profile

cool, clean cucumber snap subtly sweet, watery flavor delicately aromatic finish tender, crisp flesh that holds its bite

Kitchen Pairings

rice vinegar toasted sesame oil garlic ginger soy sauce chili crisp

Frequently Asked Questions

How do I prevent and treat powdery mildew on Cucumis sativus (cucumber/shiofi shiro) in my garden?

Powdery mildew shows up as a gray-white powder on the upper leaves of Cucumis sativus, usually after warm days and humid nights. Cut off and discard the earliest heavily affected leaves, then improve airflow by thinning foliage and training vines upward on a trellis. If it keeps spreading, spray an approved powdery-mildew fungicide early and repeat according to the label, and avoid wetting leaves during watering.

How often should I water Cucumis sativus during the main growing phase, and what soil moisture level should I maintain?

During active vine growth and fruit set, keep the soil consistently moist but not soggy—aim for evenly damp soil 1–2 inches down. Water deeply about 2–3 times per week (more often in hot, windy weather), then slow down once fruits start to mature to prevent waterlogging. Mulch around the roots to reduce surface drying and keep moisture steady, which helps prevent bitter or misshapen cucumbers.

What are the best signs that shiofi shiro cucumbers (Cucumis sativus) are ready to harvest?

Harvest when fruits reach their expected picking size and are firm, with a glossy skin and minimal yellowing. Check daily once plants are producing: cucumbers on Cucumis sativus can turn seedy and tough quickly if left on the vine. Use a sharp knife or pruners and pick in the morning for the crispest texture.