This heirloom Japanese variety produces long, slender cucumbers with a delightfully mild and sweet flavour. The skin is thin and tender, making peeling unnecessary. Plants are vigorous and productive, especially when trellised, which encourages straighter fruit and improves air circulation. Great for fresh eating, slicing, and pickling, the Japanese Suyo Long is a favourite among home gardeners looking for both performance and flavour.

Where Can You Grow Japanese Suyo Long Cucumber?
This variety prefers full sun and rich, well-draining soil. Ideal for gardens, raised beds, and greenhouses in Zones 3–9, though it benefits from added warmth in cooler zones. Trellising improves yield and ease of harvest.

History and Historical Uses
The Suyo Long cucumber has long been grown in Japan, valued for its mild flavour and long, graceful shape. Its popularity has spread globally due to its superior eating qualities and reliable productivity in both traditional and modern gardens.

Canadian Zone Information
Zones 8-9: Direct sow once soil is warm, or start indoors 2 weeks early.
Zones 5-7: Start indoors in late April; transplant after last frost.
Zones 3-4: Start indoors with heat; transplant in protected, warm sites.

How to Grow and Harvest Japanese Suyo Long Cucumber
Planting: Sow seeds 1.5cm (½in) deep, spaced 30cm (12in) apart; thin to strongest plants.
Watering: Keep soil moist and well-mulched; avoid overhead watering.
Harvesting: Pick regularly when cucumbers are 30–45cm long for best taste.
Maintenance: Trellis to save space and promote straighter fruit; fertilise every 3-4 weeks.

Seed Saving Tips for Future Supply
Select Mature Fruit: Allow cucumbers to fully ripen on the vine until yellow and swollen.
Harvest Seeds: Scoop seeds, rinse to remove pulp, and allow to ferment 2–3 days.
Dry and Store: Rinse again and dry thoroughly before storing in a cool, dry place.
Isolation: Isolate by 400m (¼ mile) from other cucumber varieties for purity.

Certified Organic By
Islands Organics Producers Association (Cert#1962)