Burpless Tendergreen Cucumber produces crisp, mild slicing cucumbers with smooth, thin, tender skin. This packet contains 100 non-GMO, heirloom seeds for fresh garden snacks, salads, sandwiches and refrigerator pickles. Harvest young fruit at approximately 6 to 8 inches long for the best texture.

Bring a freshly picked cucumber to the kitchen, wash it and slice into cool, crunchy rounds. Tendergreen's mild flavor pairs easily with fresh herbs, lemon and creamy dressings without overwhelming the other ingredients. Young fruit generally needs little preparation beyond washing and trimming, though peeling is always an option to suit your taste.

Vigorous plants can provide repeated harvests when weather, pollination and care are favorable. Give the vines room or train them onto a sturdy trellis so fruit is easier to find and pick. Check often once production begins rather than letting cucumbers become oversized and seedy. The name “burpless” describes the variety; individual digestive tolerance varies and is not guaranteed.

Germination Rate: 85%. Test Date: 5/26. OSI.

Texas Minimum Germination Rate: 80%

Why Choose Burpless Tendergreen Cucumber?

• Mild flavor: A fresh-eating choice for salads, sandwiches and snacks.
• Tender skin: Smooth young fruit is convenient for slicing with the peel on when desired.
• Crisp texture: Harvest around 6 to 8 inches for good eating quality before seeds become more developed.
• Kitchen versatility: Enjoy fresh slices or use a reliable refrigerator-pickle recipe.
• Heirloom seed: An open-pollinated choice; seed saving requires properly isolated plants and fully mature fruit.

Planting Tips for Success

• Sunlight: Choose full sun with approximately 6 to 8 hours of direct light daily.
• Soil: Use fertile, well-drained soil with a pH near 6.0 to 6.8. Incorporate finished compost as appropriate.
• Timing: Direct-sow after frost danger has passed and soil is warm, generally above 60°F. If starting indoors, do so about 3 to 4 weeks before transplanting and avoid disturbing roots.
• Spacing: Allow approximately 12 to 18 inches between plants and 36 to 48 inches between rows, adjusting to packet recommendations and your support system.
• Support: Use a sturdy trellis or allow sufficient room for vines to spread. Guide young growth gently onto supports.
• Watering: Keep moisture consistent during flowering and fruit development without waterlogging the soil. Water at soil level where practical.
• Fertilizing: Follow soil-test or fertilizer-label guidance. Excess nitrogen may favor leaves over fruit.
• Pollination: Encourage bees and other pollinators and avoid unnecessary insecticide use during bloom.
• Harvesting: Allow around 60 days as a general planning estimate, not a guarantee. Cut fruit from vines at approximately 6 to 8 inches and check regularly.
• Garden care: Inspect foliage and stems for local pests or disease and avoid handling wet plants unnecessarily.

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.

Cooking Methods

• Fresh slices: Wash and cut into rounds or sticks for a cool, crunchy snack.
• Salads: Pair with dill, lemon or other favorite dressings. Prepare close to serving for best texture.
• Sandwiches: Add thin slices to sandwiches and wraps for fresh crunch.
• Refrigerator pickles: Use a reliable refrigerated recipe and keep chilled. This is not shelf-stable canning guidance.
• Yogurt dishes: Mix sliced or grated cucumber into a chilled yogurt preparation, draining excess moisture as needed.

Order Burpless Tendergreen Cucumber Seeds Today

Grow 100 heirloom seeds for crisp, mild cucumbers and refreshing garden-to-table meals.

Nutritional Information

General reference per ½ cup sliced raw cucumber with peel. Values are approximate, not variety-specific testing, and apply to harvested cucumber, not planting seeds.

• Calories: Approximately 8
• Total Carbohydrates: Approximately 1.9 grams
• Protein: Approximately 0.3 grams
• Total Fat: Approximately 0.1 grams
• Dietary Fiber: Approximately 0.3 grams

Important Disclosures

• Variety Disclaimer: Size, flavor, yield and harvest timing vary with soil, climate and care. Germination test results do not guarantee identical garden performance.
• Seed Storage: Keep seed cool, dry and dark, protected from moisture and heat.
• Planting Zones: Cucumber is a warm-season annual. Follow local frost dates and growing guidance.
• Food safety: Packet seeds are for planting. Culinary references apply to harvested fruit. Do not eat cucumbers that taste unusually bitter.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Chilled Tendergreen Cucumber-Dill Yogurt Salad

A refreshing side dish featuring crisp cucumber and a light, creamy dressing. Use harvested cucumbers, not planting seeds. Serves 4. Prep: 15 minutes. Drain: 10 minutes. Chill: 20 minutes. No cooking required.

Ingredients

• 1 pound young Burpless Tendergreen cucumbers
• ½ teaspoon salt, divided, or to taste
• ½ cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 teaspoon olive oil
• ¼ teaspoon black pepper
• Lemon wedges, optional

Directions

1. Wash and trim cucumbers. Slice thinly into rounds or half-moons, peeling only if desired.
2. Toss with ¼ teaspoon salt in a colander and let drain for 10 minutes. Pat gently dry with a clean towel.
3. Mix yogurt, lemon juice, dill, olive oil, pepper and the remaining salt in a bowl. Taste before adding more salt.
4. Fold in cucumber slices until lightly coated. Cover and refrigerate for approximately 20 minutes.
5. Stir gently and serve chilled with lemon wedges if desired.

Storage and allergy note: Contains dairy. Keep refrigerated and use within 2 days for best texture. Refrigerate within two hours of serving, or one hour above 90°F.

Growing a Doomsday Garden by David Schulze