Diva

Cucumber

55d to harvest

Cool, crisp, and unmistakably refreshing—Diva cucumber delivers a clean, bright flavor with a satisfying snap from first bite to last. The fruits are smooth and beautifully uniform, with a deep green skin that stays appealing and tender at harvest, making them a standout slicing cucumber for everyday garden abundance. Grow Diva for its reliable performance and gorgeously crisp texture that shines in fresh salads, vibrant relishes, and quick pickling batches.

Crop Dates

Milestone	Date
Start Indoors	May 1st
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 9th
Harvest Ends	Sep 1st

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

Frequently Asked Questions

What pest or disease most commonly hits Solanum melongena (eggplant), and how can I control it at home?

Watch closely for Colorado potato beetle and aphids, which can strip eggplant leaves quickly; hand-pick beetles when populations are low and spray aphids off with a strong water jet, then repeat every 2–3 days as needed. For disease, eggplant commonly develops early blight or leaf spot—remove infected leaves early and avoid wetting foliage; apply a label-safe fungicide only if spots spread despite sanitation.

How often should I water Solanum melongena during the main growing phase (after flowering starts)?

During active growth and while plants are setting fruit, keep soil evenly moist with about 1–2 inches of water per week, adjusting for heat and container size. Water deeply at the base so moisture reaches the root zone, and let the top 1 inch of soil dry slightly between waterings to prevent stress and blossom-end issues.

How do I tell when my eggplant (Solanum melongena) is ready to harvest?

Harvest when fruits are firm, glossy, and reach their expected size for about 55 days from transplanting; if you can easily dent the skin with a fingernail, it’s usually ready. Cut the fruit with pruners while the skin is still tender—if fruits turn dull, over-size, or seeds become noticeably hard, they’ve likely passed prime eating quality.