Sikkim Cucumber
$2.99
In stock
Description
Sikkim cucumber is a distinctive heirloom variety from the eastern Himalayas, known for its rusty‑red skin, large size, and rich cultural history. It stands apart from the typical green cucumbers most people know, both in appearance and in how it’s traditionally used.
Sikkim cucumbers (Cucumis sativus var. sikkimensis) come from the high-altitude regions of Sikkim, India, and Nepal, where they’ve been cultivated for generations. The variety was first documented by botanist Sir Joseph Hooker in 1848, who noted how abundant and widely enjoyed the fruits were among local communities
70-80 Days
Flavor and Culinary Uses
Sikkim cucumbers are valued for their crisp texture and mild, pleasant flavor. They can be:
Eaten raw, especially when young.
Stir‑fried, a common preparation in parts of Asia.
Cooked when fully ripe, as the flesh remains flavorful even as the skin darkens.
Approx 15 seeds/pkt
