Marketmore 76 cucumber, a true gem among vegetables. This elegant, dark-green cucumber variety is celebrated for its exceptional taste and robust growth, making it an irresistible choice for any gardening enthusiast. The Marketmore 76 boasts a crisp, refreshing flavor that is simply unparalleled, turning every bite into a jubilant celebration of your garden’s bounty.
One of the most captivating aspects of the Marketmore 76 cucumber is its resilience and productivity. This powerful plant thrives even in less than ideal conditions, showcasing its tenacious nature by producing an abundant crop of long, slender cucumbers throughout the growing season. Its disease-resistant nature ensures that you can enjoy a bountiful harvest with minimal fuss, making it a reliable staple in your garden. Whether you are a seasoned gardener or a novice, the Marketmore 76 cucumber offers an effortless path to gardening success.
Beyond its horticultural virtues, the Marketmore 76 cucumber also shines in the kitchen. Its smooth, tender skin and succulent flesh are perfect for a myriad of culinary delights, from vibrant salads to tangy pickles. Imagine the joy of crafting a crisp, cool cucumber salad on a hot summer’s day, each slice glistening with freshness and flavor!
- QTY: 30
- Seed Planting Depth: 1/2- 1"
- Germination Temperature: 70-85
- Days to Germination: 7-10
- Row Spacing: 36"
- Plant Spacing: 12-24"
- 100' Row Yield: 150 lb
- Sun: Full
- Harvest time: 60 days
How to Save Seeds
Cucumbers will cross pollinate readily with other cucumber varieties therefore be sure to separate by at least ¼ of a mile or so for seed purity. They should remain on vine well past the eating stage, often the cuke will turn white. Once ready to cut off the vine simply snipe them off with scissors and them set aside to cure for 20 days before harvesting seeds from the center. Simply cut vertically scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.
