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Cucumber variety

Sikkim Cucumber: Growing Tips

Sikkim is a Himalayan heirloom from Sikkim and Nepal, unusual for its large, fat fruits around 15 by 6 inches that ripen to a rusty red skin.

Key facts

Listed for
United States

Overview

Sikkim is a Himalayan heirloom from Sikkim and Nepal, unusual for its large, fat fruits around 15 by 6 inches that ripen to a rusty red skin. It can be eaten raw or cooked.

Sikkim traits

  • Large fat fruit about 15 by 6 inches
  • Rusty red skin
  • Himalayan heirloom from Sikkim and Nepal
  • Eaten raw or cooked

Good for

  • Cooking
  • Fresh eating

Compare with other cucumber varieties

Blank cells mean there is no data on record. Select a variety name to open its page.

VarietyDays to maturityGrowth habitType
Sikkim this page———
A & C Pickling50–55 days——
Adam56–60 days——
Alibi49 days——
Amira52–56 days——
Amour47 days——
Armenian50–70 days——

Sikkim FAQ

What kind of cucumber is Sikkim?

Sikkim is a Himalayan heirloom from Sikkim and Nepal, unusual for its large, fat fruits around 15 by 6 inches that ripen to a rusty red skin. It can be eaten raw or cooked.

How does Sikkim compare with other cucumber varieties?

Similar cucumber varieties include A & C Pickling (50–55 days), Adam (56–60 days), Alibi (49 days). The comparison table on this page lists days to maturity, growth habit and type side by side.

What is Sikkim good for?

Sikkim is grown for cooking, fresh eating.

Sowing, care and common problems

Sowing times, care and common problems are the same for every cucumber variety, so they are covered once in the growing guide.

Source

Source: Cornell University (CALS Garden-Based Learning)

The text on this page is our own summary written from the published variety record, not a copy of it.

Keep a growing history for Sikkim

Type the plant name, add the planting date, and take photos as it grows. Next season you will have your own dates for sowing, flowering, and harvest instead of a generic calendar.

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