Yamato Extra Long

Family: Cucurbitaceae Vegetable

Crisp as cool glass, Yamato Extra Long delivers a long, elegant crunch with a clean, refreshing flavor and a subtly sweet finish.

The fruit stays tender and juicy as it matures, making it especially satisfying for fresh enjoyment and for showcasing in vibrant, quick-turn preparations like stir-fries and bright sauces. Grow this Asian cucumber for its graceful, market-ready length and its dependable, garden-to-table performance in about 60 days.

Light: Full SunMaturity: 60 DaysHabit: Vine

Botanical illustration of Yamato Extra Long

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

Yamato Extra Long is built for that satisfying glassy crunch—juicy, tender, and slow to go mealy—so it earns a spot in anything where you want refreshment without loss of bite. Use it late and fast: the longer heat hits, the faster that elegant snap collapses.

Best Uses

quick-turn stir-fries where it stays snappy (added late, pulled fast)
fresh slicing for vinegar-and-chili dressings that won’t turn mushy
tossed salads with sesame oil and ginger where the crunch stays loud
blended or lightly stirred sauces for grilled proteins (water-drink refresh, not heavy)

Flavor Profile

cool, crisp cucumber snap clean, lightly grassy freshness subtly sweet finish with juicy tenderness low bitterness, high wateriness

Kitchen Pairings

rice vinegar sesame oil ginger soy sauce chili crisp garlic

Frequently Asked Questions

What pest or disease problem is most likely for Cucumis sativus (cucumber) and how do I manage it?

Watch for powdery mildew, which shows up as a white, dusty coating on cucumber leaves, often late in the 60-day season. Start prevention by spacing plants for airflow and removing the most affected leaves early; water the soil, not the foliage. If mildew is spreading, use a labeled fungicide for cucumbers as soon as you see the first patches and repeat according to label directions.

How often should I water Cucumis sativus during the main growing phase to keep it productive?

From when vines begin running until harvest, keep soil evenly moist—about 1 inch (2.5 cm) of water per week, increasing during hot spells. Aim for deep watering 1–2 times per week rather than light daily sprinkles, so moisture reaches the root zone. If leaves wilt at midday and rebound by evening, adjust upward; if plants stay wet and wilt, improve drainage to avoid root stress.

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

Harvest when fruits are fully elongated for your target length and the skin is still glossy and tender, typically around 60 days from sowing depending on conditions. Check by pressing a fingernail lightly into the cucumber—if it dents slightly but doesn’t feel hard, pick it. Don’t let fruits over-ripen on the vine, since cucumbers become seedier and can slow new fruit set.