Marketmore is a reliable heirloom cucumber variety known for its consistency and productivity. These sweet and crunchy slicing cucumbers grow to 20–24cm long with thick, dark green skin and crisp white flesh. Excellent eaten fresh, they also make tasty pickles. When picked regularly, plants will produce all summer long. Known for its good disease resistance, this cucumber is a dependable favourite for home gardens.

Where Can You Grow Marketmore Cucumber?
Grows best in Zones 3–9 in full sun with fertile, well-drained soil. Performs well in raised beds, garden plots, or large containers with room to sprawl or climb.

History and Historical Uses
Originally bred for high yields and flavour, Marketmore quickly became a staple in North American gardens. Its disease resistance and productivity have made it a favourite among gardeners and market growers alike. Used for both fresh eating and preserving.

Canadian Zone Information
Zones 8-9: Direct sow in late April to early May for continuous harvest through summer.
Zones 5-7: Start indoors in mid-April, transplant in late May after frost risk passes.
Zones 3-4: Start indoors 3–4 weeks before last frost or grow under row covers for added warmth.

How to Grow and Harvest Marketmore Cucumber

Planting: Sow seeds 1.5cm (1/2in) deep, 30cm (12in) apart in rows or mounds.
Watering: Keep soil moist but not waterlogged; mulch to retain moisture.
Maintenance: Provide trellising to save space and improve air circulation.
Harvesting: Pick cucumbers regularly at 20–24cm long to encourage continued production.

Seed Saving Tips for Future Supply

Choose Best Fruit: Allow several healthy fruits to fully ripen and yellow on the vine.
Harvest Seeds: Scoop seeds from mature fruit, rinse and ferment in water for 2–3 days.
Rinse and Dry: Wash seeds clean and dry thoroughly for 1–2 weeks.
Store: Keep in an airtight container in a cool, dark place; seeds remain viable for 5–8 years.

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