Cucumis sativus (50 days) F-1 hybrid. In our 2015 pickling cuke trial, Ronda caught our fancy. From three short-vined plants we harvested upwards of 130 handsome dark green gherkins over four weeks. Gynoecious, parthenocarpic and early, Ronda also sported lasting foliage health in a bad PM season. For those perfect tiny sour pickles with fine crunchy texture, we recommend picking fruits at 3" long or smaller. Not at all bitter, Ronda is sweet and buttery when raw, large or small. “The Ronda cucumber seeds were a bit pricey but they all grew and you forgive them their cost when you pick them—three times as prolific as any others we planted and most excellent flavor,” testify Nancy and Bruce Nickel of Mountain Home, Arkansas. Sold by seed count. Intermediate resistance to CVYV, CMV, PM. 1g has ~40 seeds. ④
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About 30 seeds/g; about 900 seeds/oz; variations noted.
Days to maturity are from emergence after direct seeding. From transplant, subtract 20 days.
Culture: May be started indoors for early production, or direct-seeded when soil has warmed. Minimum germination soil temperature 65°, optimal range 65–95°. Very tender, will not survive frost. Direct seed 3" apart thinning to 1' apart in rows 4–6' apart or 6 per mound in hills 4' apart thinning to 3 best plants. For transplants: once seedlings have 1–2 true leaves, about 3 weeks old, plant 1' apart in rows 4–6' apart. Cucumbers require good fertility and regular rain or irrigation for abundant yields. Without adequate water, fruits will be misshapen and bitter. Pick cukes frequently for best production, or else the plants shut down. Make sure to remove blimps to the compost pile.
Combat striped cucumber beetles by handpicking early AM when the dew makes them sluggish, or use floating row covers, removing when cukes flower. Cucumber beetles are the vector for BW.
Using compost in conjunction with row covers (rather than either alone) increased cucumber yields at the University of Michigan.
Saving Seed: Saving cucumber seed is easy! Take that big yellow cuke that got away and save it for seed. Scoop out the guts of overripe fruit and ferment it in an uncovered container for a few days. A moldy gross cap to the slurry means the seeds are ready to rinse and dry. To ensure true-to-type seed, grow only one open-pollinated variety per season.