MONASTIC

Monastic cucumber — a high-yielding, bee-pollinated type with early and mid-season maturity, ripening in 40 to 50 days. The plant is bushy, indeterminate, medium-height and medium-branched, with a cluster formation of fruiting nodes, where 2 to 4 fruits form on one node. This prevents cucumbers from overgrowing and maintains a compact size. The variety is suitable for cultivation both in open ground and in protected conditions — greenhouses and polytunnels.

The fruits of the Monastic cucumber are cylindrical or oval, 9 to 13 cm long and 75 to 100 g in weight. The skin is bumpy with large, but sparsely distributed bumps and clearly visible light stripes, colored dark green. The surface features black spines. The flesh is sweet, crisp, and free of bitterness, due to the genetic absence of bitter compounds. Thanks to the dense structure of the fruits, they retain firmness and crispness during canning and pickling, and also withstand long-distance transportation well.

The Monastic variety is characterized by uniform fruiting and resistance to major diseases, including powdery mildew of cucurbit crops, making it a reliable choice for gardeners. The yield is approximately 3 kilograms of marketable cucumbers per square meter. Cucumbers are versatile in use: they can be eaten fresh, used for canning and pickling. High taste quality and long shelf life make this variety especially attractive for cultivation.