★ Organically grown on our farm
Spartan Salad Cucumber is an exceptionally productive heirloom cucumber variety originally developed by C.E. Peterson at Michigan State University. This rare and hard-to-find cucumber is not carried by most seed companies, making it a true treasure for gardeners seeking dependable production and outstanding disease resistance.
Known as one of the most productive cucumber varieties we grow, Spartan Salad produces heavy yields of uniform deep green cucumbers covered with fine spines. The fruits are crisp, flavorful, and versatile — excellent for both fresh slicing and homemade pickles.
This vigorous variety also offers impressive resistance to common cucumber diseases including powdery mildew, scab, downy mildew, and cucumber mosaic virus. Its strong disease tolerance combined with vigorous growth makes it a reliable performer even during challenging growing seasons.
Easy to grow and remarkably productive, Spartan Salad Cucumber is a true garden winner for both home growers and market gardeners alike.
Peterson Special Cucumber Seed Details
- Quantity: 30 Seeds
- Plant Type: Heirloom Cucumber
- Fruit Type: Pickling and Slicing
- Fruit Appearance: Uniform Green Fruits with Spines
- Flavor: Crisp, Fresh, Mild
- Disease Resistance: Powdery Mildew, Scab, Downy Mildew, Cucumber Mosaic Virus
- Seed Planting Depth: 1/2-1 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 7-10 Days
- Row Spacing: 36 Inches
- Plant Spacing: 12-24 Inches
- 100' Row Yield: 150 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 60 Days
- Ideal Uses: Pickling, Fresh Slicing, Salads
- Special Features: Extremely Productive, Rare Variety, Disease Resistant
How to Save Seeds
Cucumbers will readily cross-pollinate with other cucumber varieties, so separate varieties by at least one-quarter mile to maintain seed purity.
Allow cucumbers intended for seed saving to remain on the vine well past the eating stage until they become oversized and often turn pale or white in color.
Once harvested, allow the mature cucumbers to cure for approximately 20 days before removing seeds. Cut the cucumber lengthwise and scoop the seeds and pulp into a mason jar with water for fermentation.
Seal loosely and place the jar in a warm location out of direct sunlight. After 5 to 7 days, remove floating seeds and mold from the top. Pour the remaining healthy seeds through a fine mesh strainer and dry thoroughly on screens or paper towels, turning seeds often during drying to prevent sticking.
