Sikkim Cucumber

Sikkim’s historical cucumber. The best conservation variety! Large fatty fruits can reach several kilograms. The ripe fruit is a unique rusty brown color and is eaten well cooked or raw. In Asia, cucumbers are often sautéed and are quite tasty. This variety is grown in the Himalayas of Sikkim and Nepal. Botanist Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. He wrote of the Sikkim cucumber, “the child seemed busy devouring them all day.”