Variety from India
The historic cucumber. Fat, large fruit can reach several pounds in size. The ripe fruit is a unique rusty red color and is good eaten cooked or raw. In Asia, cucumbers are often stir-fried and are quite tasty. This variety is grown in the Himalayas of Sikkim and Nepal. Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. Here is part of what he wrote about it: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman, and the child seemed engaged throughout the day in devouring them.”
Extremely early, 45-50 days.
It does well in containers 5 gallons and up (the key to growing in containers is simple, regular watering and feeding). Northern zones direct sow mid-June. It can be started earlier indoors, be especially careful with the roots when transplanting. Stake string up or trellis will also grow well without support. Pick fruit regularly to increase production. One of the most unusual treats is emerging as possibly the best tasting cucumber of all in many opinions. Good eating even when they look over-ripe. Gets rave reviews on taste and productivity.
Note that wherever the number of seeds is indicated in grams, there may be more or fewer seeds in the package because the seeds are not the same size and weight.
If indicated in grams, the number of seeds loses relevance and is only there to show the approximate number of seeds in the package.
For example "Price for pack of 50 (1g) seeds." so you are not buying the number of seeds but the weight.