Shintokiwa

Cucumber

55d to harvest

Crisp as a cool morning breeze, Shintokiwa Asian cucumber brings a clean, bright snap with a subtly sweet, refreshing flavor and a tender, thin skin that stays delightfully smooth. At maturity it forms straight, slender fruits with a refined, dark-green sheen—ideal for fresh slicing and for vibrant, quick-turn preparations where its crunch truly shines. Grow Shintokiwa for a steady harvest rhythm and a garden-to-plate experience defined by crisp texture and pure cucumber character.

Crop Dates

Milestone	Date
Start Indoors	May 13th
Last Frost	May 13th
Transplant / Sow Outdoors	May 27th
Harvest Begins	Jul 21st
Harvest Ends	Sep 27th

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

Recommended Companions

Kettle Corn Corn

Taishan Yellow Marigold

Honey Select Corn

Durango Red Marigold

Frequently Asked Questions

What pest or disease issue is most common on Cucumis sativus (cucumber), and how do I manage it?

Powdery mildew is a frequent problem on cucumber vines, showing up as white, dusty patches on leaves that can spread quickly in warm, humid weather. Remove heavily infected leaves early, improve airflow by spacing and light pruning, and apply a preventive fungicide labeled for cucumbers if conditions remain favorable. Avoid overhead watering so leaves stay drier between waterings, which helps slow mildew development.

How can I tell when Shintokiwa cucumbers are ready to harvest?

Harvest when fruits reach their typical mature size and before seeds harden—most cucumber types like this are ready around 55 days from sowing. Check daily once they start producing: pick when the skin looks firm and glossy and the cucumber snaps or cuts easily. Leaving fruits too long on Cucumis sativus vines reduces new flowering and slows further harvests.