Armenian Pale Green

Cucumber

70d to harvest

Cool, pale-green cucumbers with a whisper of sweetness and a crisp, water-bright snap—Armenian Pale Green delivers the refreshing bite gardeners crave. At maturity, the fruit is slender and elegantly curved, with a tender skin and a clean, mild flavor that shines in fresh salads and bright pickles. Grow it for long, steady harvests that reward careful attention with crisp texture from first pick through the season’s end.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 4th
Transplant / Sow Outdoors	May 18th
Harvest Begins	Jul 27th
Harvest Ends	Oct 5th

Crop Details

Trait	Value
Days to Maturity	70
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

Why are my Armenian Pale Green cucumbers suddenly wilting and developing gray, fuzzy growth on leaves or fruit, and what should I do?

This is commonly cucumber gray mold (Botrytis), especially after cool, humid weather or when leaves stay wet. Remove and discard the worst affected leaves/fruits immediately, then improve airflow by spacing plants and watering only at the soil line. If you have to treat, use a labeled fungicide for Botrytis on cucumbers and repeat according to the label after 5–7 days.

How often should I water Armenian Pale Green during the main growing phase (around flowering to fruiting) to avoid issues?

Water deeply so the top 2–3 inches of soil stay evenly moist, typically about 1–2 times per week depending on heat and wind (more often in hot spells). Avoid letting soil swing from very dry to soggy; uneven moisture can lead to bitter fruit and stress-related problems. Check by finger-test—if the top inch feels dry, water at the base until the soil is moist below the roots.

How can I tell when Armenian Pale Green is ready to harvest?

Harvest when fruits are still tender and actively growing: typically around 60–70 days after sowing, when they reach their expected length for your variety and are crisp. Pick often (every 1–3 days) once they start producing—leaving them to overgrow can make the flesh seedy and less crisp. A good cue is a glossy skin and firm, lightly prickly feel; if they turn dull and the fruit feels soft, it’s past peak.