Tasty Green

Family: Cucurbitaceae Vegetable

Planting Schedule

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Cool-season gardens will love the crisp, cool crunch of Tasty Green—its burpless character brings a clean, mild flavor with a refreshing, watery snap.

Expect straight, evenly sized fruits with a tender, smooth skin that stays pleasantly crisp from the first harvest through repeat picking. Ideal for fresh slicing and bright summer salads, Tasty Green also shines when you want a gentle, non-bitter cucumber presence in quick pickles and zesty sauces.

Light: Full SunMaturity: 58 DaysHabit: Vine

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Tasty 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 12th – Aug 1st
Zone 2a	Direct Sow	Jun 8th	Aug 5th – Aug 29th
Zone 2b	Direct Sow	May 29th	Jul 26th – Aug 25th
Zone 3a	Direct Sow	May 29th	Jul 26th – Sep 1st
Zone 3b	Direct Sow	Jun 2nd	Jul 30th – Sep 21st
Zone 4a	Direct Sow	May 29th	Jul 26th – Sep 24th
Zone 4b	Direct Sow	May 27th	Jul 24th – Sep 27th
Zone 5a	Direct Sow	May 22nd	Jul 19th – Sep 30th
Zone 5b	Direct Sow	May 18th	Jul 15th – Oct 5th
Zone 6a	Direct Sow	May 15th	Jul 12th – Oct 10th
Zone 6b	Direct Sow	May 9th	Jul 6th – Oct 16th
Zone 7a	Direct Sow	May 4th	Jul 1st – Oct 20th
Zone 7b	Direct Sow	Apr 24th	Jun 21st – Oct 28th
Zone 8a	Direct Sow	Apr 15th	Jun 12th – Nov 5th
Zone 8b	Direct Sow	Apr 6th	Jun 3rd – Nov 12th
Zone 9a	Direct Sow	Mar 20th	May 17th – Nov 26th
Zone 9b	Direct Sow	Feb 23rd	Apr 22nd – 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	58
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

This burpless type is the go-to when you want cucumber to taste like water, not grass—clean, mild, and sharply crisp. It holds up in quick pickles and in creamy, tangy sauces because the flavor stays gentle instead of turning harsh.

Best Uses

thin slicing for sourdough-and-butter sandwiches that don’t get soggy
bright salad duty—stacked with citrus and a light vinaigrette
quick pickles where you want snap without overpowering acidity
zesty cucumber sauces (think yogurt or sour cream bases) where it stays cool and neutral

Flavor Profile

clean, mild cucumber flavor refreshing watery snap tender smooth skin with a crisp bite low-bitter, “burpless” character

Kitchen Pairings

lemon garlic yogurt feta olive oil vinegar

Frequently Asked Questions

What pest commonly affects Cucumis sativus, and how can I control it?

Cucumber beetles are a major pest of Cucumis sativus and can also spread bacterial wilt. Check plants twice weekly and use row cover over young vines, then hand-pick beetles early in the day. If damage is increasing, spot-treat with an insecticidal soap or a targeted labeled product, focusing on stems and the undersides of leaves.

How often should I water Cucumis sativus during peak vine growth?

During the main growing phase (once vines are established and flowering), keep soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, more in hot spells. Water at the base in the morning so foliage stays dry, and adjust to prevent wilting midday while avoiding soggy beds that encourage root and crown problems.

How can I tell when Cucumis sativus is ready to harvest?

Harvest Cucumis sativus when fruits are firm and reach about 6–8 inches (15–20 cm) for typical slicers, before they become overly seedy or yellowing. Use the thumbnail test—if it’s easy to dent the flesh without tearing, it’s likely ready. Check every 1–2 days once they start producing to prevent bitterness from older fruit.