Germ 6-10 days Middle Eastern Heirloom This is a white cuke from India that eventually turns a russet brown, can be eaten at any stage and will always be crisp and sweet. The best thing about Poona Keera is that it is never, ever bitter. 20 seeds
Indoors- Individual biodegradable peat/cowpots 1/2” deep, 3-4 weeks before last frost with soil temperature 70 degrees. Transplant after last frost without disturbing the roots
Outdoors- 1/2” deep after last frost in warm soil at least 70 degrees
Harvest- Pick daily to keep the harvest flowing.
Tips- Plant in fertile soil amended with compost. Mulch and keep well watered. Trellising the vines allows for good air circulation and takes less space than hills and provides shade for heat sensitive crops like lettuce.
Have planted these several times. Always love them. Their unusual skin makes them fun to grow and eat. They have a very firm texture and are great for slicing. Also very good as pickles because they are so firm in texture.