Buzzy Cucumber Hoffman's Giganta
The cucumber is a fruit in the Netherlands and Belgium especially raw as a salad is eaten. The cucumber belongs to the species Cucumis sativus, grown for over 3,000 years. She belongs to the same genus as the melon (Cucumis melo) and the same family as the zucchini (Cucurbita pepo). They are heat-loving plants and they grow in the Netherlands and Belgium the best under glass. The cucumber plant is annual. Dozens of cucumbers can grow. Single stem The cultivated cucumber has only female flowers, where no fertilization or pollination cucumber growing.
The plant has large leaves that grow the fruits it. The plant is a vine with tendrils, but can also be grown on the ground horizontally growing. Before there were greenhouses cucumbers were grown on broeiveuren under glass. Later the flat glass was put upright and formed a greenhouse. In greenhouses, the plants are guided upward along thread. In the Netherlands and Belgium, the cucumber by cultivation in heated greenhouses now (since about 1960) are available throughout the year. In these greenhouses cucumbers grow after they have flowered in about 10 to 14 days to a full cucumber, so a cucumber of less than 50 grams a cucumber between 400 and 450 grams. (See also: Organic Seed Chart)
The fruit is harvested when it is still dark. A ripe fruit changes color to yellow-green. Because the fruit parthenocarp is, there are no seeds formed, however, sometimes still be seen. To the seeds rudimentary seeds
The fruits are eaten in the Netherlands and Belgium are generally 35 to 39 inches long and 5 cm in diameter with a weight of 400 to 450 grams. However, small cucumbers, called mini cucumbers, also occur, especially in England. These cucumbers are 14-18 cm in length with a weight of 110-130 grams. There is a yellow and a white one. In the vicinity of Utrecht are long the yellow cucumbers grown under glass. Due to disappearance of the flat glass and in that the yellow cucumber is not bitter free, this is cultivation disappeared. The cucumber is usually eaten as a salad, and whether or not peeled. Some people find it better to halve it and remove. The seeds Others find that unnecessary. The cucumber can, once peeled, be grated or cut into thin slices. Cucumber salad is mixed with oil, vinegar, salt and pepper. Possibly also chopped onion are added or other herbs, such as dill or parsley. If one after eating cucumber salad often should belching and digest it, one can simply solve this by a little bit of garlic to add to the cucumber salad or good rub. Scale in which the salad is created first with a clove of garlic Cucumber salad is very humid. If this is not deemed appropriate, one may first make the cut or grated cucumber in a sieve. By the addition of salt, this drain faster. Cucumber can also be steamed, stuffed with minced meat to roast, cooked in the oven or used. Garnishing
A favorite with many recipe from Greece tzatziki. Grated cucumber mixed with thick Greek (or Bulgarian) yogurt, lots of garlic crushed and pretty much salt. Again, it must be ensured that the whole is not too damp. One can be both of the yoghurt and the cucumber leave to drain for this purpose. (See also: Gherkin, Dutch dishes).
Cucumbers may be best stored at a temperature of 13 ° C to 15 ° C. If they are kept in the fridge they stay less time well.
Cucumber Hoffman's Giganta, suitable for open field and greenhouse cultivation. A high production of long, heavy cucumbers. Sowing: do this from mid-March to mid-April indoors or in a heated hobbykas. Growing the plants as warm as possible. Preferably at 23 ° C. The flat tray, you can plant out from mid-April. In the open from mid-May. Put the plants as sunny as possible. Plant out at 140 x 40 cm. Especially give plenty of water (not the magazine). After 5 leaves the head of the plant get a better development. If the crop is too full, zijranken tops and remove some large leaves. Harvest: throughout the summer.