White Wonder Cucumber is a unique and eye-catching heirloom cucumber variety prized for its creamy white skin, crisp texture, and mild sweet flavor. Originally introduced in the late 1800s, this historic cucumber remains a favorite among gardeners for its productivity, refreshing taste, and striking appearance.
The fruits are typically harvested at 6-8 inches long when they are tender, juicy, and at peak flavor, though smaller cucumbers can also be picked for extra tenderness. Their firm crisp flesh makes them excellent for fresh eating, slicing into salads, sandwiches, relish trays, and pickling.
White Wonder cucumbers thrive in warm weather with fertile well-drained soil and full sunlight. Vigorous vines produce heavily throughout the growing season, and the plants are known for their resilience and reliable garden performance.
Their unusual white coloring makes them a standout addition to gardens, farmers markets, and summer meals while preserving a beautiful piece of heirloom gardening history.
White Wonder Cucumber Seed Details
- Quantity: 30 Seeds
- Plant Type: Heirloom Cucumber
- Fruit Color: Creamy White
- Flavor: Mild Sweet Crisp Flavor
- Growth Habit: Vigorous Vining Plant
- 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 55 Days
- Ideal Uses: Fresh Eating, Salads, Sandwiches, Pickling, Farmers Markets, Homesteads, Raised Beds
How to Save Seeds
Cucumbers cross-pollinate readily with other cucumber varieties, so separate different cucumber varieties by at least 1/4 mile to maintain seed purity.
For seed saving, allow cucumbers to remain on the vine well beyond the normal eating stage until fully mature. Mature fruits often become oversized and may develop a pale white or yellow coloration.
Once mature, harvest the cucumbers and allow them to cure for approximately 20 days in a dry location before extracting the seeds.
After curing, cut the cucumber lengthwise and scoop the seeds and pulp into a jar of water for fermentation. Allow the mixture to ferment for 5-7 days in a warm area out of direct sunlight.
After fermentation, remove floating debris and non-viable seeds. Rinse the good seeds thoroughly using a fine mesh strainer, then spread them out to dry completely on screens or paper towels, stirring often to prevent sticking.
