Cucumber Slicing Asian Suyo Long produces long, slender cucumbers with ribbed green skin and crisp, refreshing flesh. Harvest fruit around 12–15 inches while still slender for a mild, subtly sweet flavor and tender skin. The distinctive shape makes this heirloom a striking addition to garden baskets and fresh vegetable platters.

Bring a young cucumber into the kitchen and slice it into rounds for salads, cut it into batons for wraps or gently smash it into chunky pieces that catch a tangy garlic-sesame dressing. The skin can be left on when tender; wash thoroughly and gently rub away any remaining prickles before preparing. Peel if the skin has become tough or you prefer a softer texture.

Vigorous vines benefit from a strong trellis, steady moisture and regular harvesting. Vertical support encourages straighter fruit and makes the long cucumbers easier to find among the leaves. Allow approximately 60–70 days to harvest, with timing varying by planting conditions and care.

Germination Rate: 99%. Test Date: 11/25. TLM.

Texas Minimum Germination Rate: 80%.

Why Choose Asian Suyo Long Cucumber?

• Long, slender harvest: Ribbed fruit reaches approximately 12–15 inches for convenient slicing and attractive presentation.
• Tender edible skin: Young fruit can be enjoyed unpeeled after thorough washing and removal of any prickles.
• Mild, crisp flesh: A refreshing ingredient for salads, snack plates and vegetable wraps.
• Versatile preparation: Slice, dice or gently smash young cucumbers to suit different fresh dishes.
• Open-pollinated heirloom: A traditional non-GMO garden choice. Seed saving requires mature fruit and suitable isolation to maintain variety purity.

Planting Tips for Success

• Sunlight: Provide at least 6–8 hours of direct sun each day.
• Soil: Choose fertile, well-drained soil and incorporate compost before planting.
• Planting time: Direct sow after frost danger has passed and soil has warmed to approximately 65–70°F. For an indoor start, sow 3–4 weeks before transplanting and handle roots gently.
• Depth and spacing: Sow approximately 1 inch deep and 6 inches apart in rows 3–5 feet apart. Thin seedlings to approximately 12 inches apart.
• Watering: Maintain consistent soil moisture without waterlogging. Water at the base and mulch after soil warms to conserve moisture.
• Support: Train vines onto a sturdy trellis or fence to improve airflow, encourage straighter fruit and simplify harvesting.
• Fertilizing: Follow soil-test recommendations and fertilizer label directions. Avoid excess nitrogen that encourages foliage at the expense of fruit.
• Pollination: Encourage insect pollinators and avoid spraying open flowers.
• Harvesting and care: Pick at approximately 12–15 inches while fruit remains slender. Cut stems rather than pulling vines, and inspect regularly for pests and leaf disease.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.

Cooking Methods

• Fresh salads: Cut into rounds or chunky pieces for a refreshing side dish.
• Smashed cucumber salad: Gently crush young fruit and dress with rice vinegar, garlic and sesame oil.
• Wraps and rolls: Cut into slender batons for vegetable wraps, rice-paper rolls and sushi-style preparations.
• Chilled soup: Blend with plain yogurt, herbs and garlic, then refrigerate until serving.
• Pickles: Use a current tested recipe suited to the preparation. Refrigerator pickles must remain refrigerated and are not shelf-stable.

Order Asian Suyo Long Cucumber Seeds Today

Grow long, crisp cucumbers for refreshing salads, easy slicing and flavorful garden-to-table dishes.

Nutritional Information

• Harvested fruit: Fresh cucumber adds crunch and moisture to meals. This section concerns harvested produce, not planting seeds.
• Serving and preparation: Nutrient amounts depend on serving size, peeling and added ingredients.
• Variety-specific analysis: No laboratory nutritional analysis is provided for Suyo Long.

Important Disclosures

• Variety Disclaimer: Heirloom and open-pollinated varieties may vary in size, color and maturity. Results depend on climate, soil, care and pollination.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight and moisture.
• Planting Zones: Grow as a warm-season annual. Use local frost dates and soil temperatures rather than hardiness zone alone to determine planting time.

Garlic-Sesame Smashed Suyo Long Cucumber Salad

Use harvested cucumbers, not planting seeds. Serves 4 as a side. Prep: 15 minutes. Draining: 15 minutes. Chilling: 15 minutes. No cooking required.

Ingredients

• 1 pound young Suyo Long cucumbers
• ¼ teaspoon salt
• 1½ tablespoons unseasoned rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar
• 2 small garlic cloves, finely minced
• 1 teaspoon toasted sesame seeds
• ⅛ teaspoon red chili flakes, optional

Directions

1. Wash cucumbers under running water, gently rubbing off dirt and remaining prickles. Trim ends and damaged areas.
2. Place cucumbers on a stable cutting board. Gently press with a rolling pin until they split slightly, keeping fingers clear. Cut into irregular bite-size pieces.
3. Toss pieces with salt in a colander set over a bowl. Refrigerate for 15 minutes, then drain well and pat dry.
4. Whisk rice vinegar, soy sauce, sesame oil, sugar and garlic until the sugar dissolves.
5. Toss cucumber pieces with dressing. Cover and refrigerate for 15 minutes, then sprinkle with sesame seeds and optional chili flakes before serving.

Options: Omit chili for a mild salad. Replace soy sauce with a labeled gluten-free tamari if needed. For a sesame-free version, omit sesame seeds and replace sesame oil with a neutral oil. Check all ingredient labels for individual dietary needs.

Storage and Food Safety: Refrigerate covered at 40°F or below and use within 2 days for best texture. Refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F. Stir before serving because cucumbers release liquid. This is a fresh salad, not a canning or fermentation recipe, and it is not shelf-stable.

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