Lemon, Heirloom Cucumber Seeds — The Sunny Yellow Baseball-Sized Cucumber With Mild, Sweet Flavor & Edible Skin (Cucumis sativus)

Lemon Cucumber (Cucumis sativus) is the cucumber that makes people smile. A sunny yellow, baseball-sized fruit with white to bright yellow flesh that genuinely resembles a lemon — in color only, because the flavor is mild, sweet, and completely bitterness-free. Thin, edible skin means no peeling required. Easy to grow, prolific, and resistant to rust. Introduced in 1894 and still one of the most beloved novelty cucumbers in the home garden. Excellent for slicing and pickling. 2g / ~60+ seeds per packet. 65 days to maturity.

• Botanical name: Cucumis sativus
• Days to maturity: 65 days
• Days to germination: 6–10 days at 75–85°F
• Fruit size: 2.5–3 inches round; baseball-sized
• Fruit color: Yellow with yellow-to-green striped skin; white flesh
• Flavor: Mild, sweet, bitterness-free; thin edible skin
• Pollination: Monoecious — produces male and female flowers; insect or hand pollination required
• Disease resistance: Rust-resistant
• Seeding depth: 1 inch
• Plant spacing: 18–24 inches; rows 48 inches
• Plant height: 18–30 inches; spread 48 inches
• Square foot spacing: 1 plant per sq ft (trellis required)
• Light: Full sun
• Temperature: 64–86°F; frost-sensitive; damaged below 50°F
• Packet size: 2g / ~60+ Seeds
• USDA Zones: 2–12 (annual)
• Type: Heirloom, open-pollinated, non-GMO, monoecious, annual
• Seed origin: USA

Why Lemon Cucumber Belongs in Every Garden

• Unique lemon-yellow color — baseball-sized, visually delightful in the garden and on the plate
• Mild, sweet, bitterness-free flavor — one of the most approachable cucumbers for fresh eating
• Thin, edible skin — no peeling required; eat straight from the vine
• Dual-purpose — excellent for slicing and pickling
• Prolific & rust-resistant — reliable heavy yields with minimal disease pressure
• Open-pollinated heirloom — save seed year after year; introduced in 1894

In the Kitchen

• Fresh eating: Pick young at 2.5 inches for the sweetest, most tender eating — skin is thin enough to eat whole
• Salads: Halve or quarter for a visually striking addition to green salads and grain bowls
• Pickling: Excellent for bread-and-butter pickles and quick refrigerator pickles — thin skin takes brine beautifully.
• Snacking: Irresistible straight from the vine; mild flavor and no bitterness make it universally loved
• Harvest tip: Pick frequently while young — allowing fruits to over-mature reduces overall yields

Growing Lemon Cucumber

Direct sow 1–2 weeks after last frost when soil has warmed to 65°F+, or start indoors 3–4 weeks before transplanting. Sow 1 inch deep, 18–24 inches apart, rows 48 inches apart in rich, well-draining soil (pH 6.0–6.8) in full sun. Trellis vertically to promote airflow, reduce disease pressure, and make harvesting easier. Water consistently — cucumbers are mostly water and need even moisture for abundant yields. As a monoecious variety, plants produce both male and female flowers — insect or hand pollination is required for fruit set. Harvest frequently while young to keep vines producing.

Frequently Asked Questions

When should I harvest Lemon Cucumber?

Harvest when fruits reach 2.5–3 inches and are fully yellow — about 65 days from sowing. Pick young for the sweetest, most tender eating. Allowing fruits to over-mature signals the plant to slow production, so harvest frequently during peak season.

Do I need to peel Lemon Cucumber?

No — the thin skin is mild and completely edible. Rinse and eat. This is one of Lemon Cucumber's most appealing qualities for fresh eating and snacking.

Can Lemon Cucumber be grown in containers?

Yes — with support. Use a large container (at least 5 gallons) with a trellis or stake. Water consistently, as containers dry out faster than garden beds. Full sun is essential for good fruit set.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.