Jibai Shimoshirazu Cucumber
Heirloom variety: Jibai Shimoshirazu
- Taste
- Crisp, sweet, and never bitter, with thin skin and few seeds.
- In season (Fayette, zone 6b)
- June – August
- Good source of
- Vitamin K
- Vitamin C
- Potassium
- Silica
A Japanese heirloom prized for its thin, tender skin and crisp, mild flesh. It carries none of the bitterness that can plague cucumbers, so there is no need to peel or seed. Excellent fresh in salads and exceptional as a quick refrigerator pickle.