Sphinx

Cucumber of the Sphinx variety is a bee-pollinated cornichon-type late-maturing variety, which begins to ripen approximately 51-65 days after germination. The plant features a strong, long-vining stem 1.5-2 meters in length, requiring support, as well as high productivity and good branching. Leaves are heart-shaped, green with slight fuzziness, and yellow flowers require insect pollination to form quality fruits. The fruits of the Sphinx cucumber have an elongated-oval shape with tapered ends, up to 16 cm in length and weighing 150–190 grams. Their surface is dark green with longitudinal light stripes and small bumps, often ribbed and covered with small spines. In cross-section, the fruit may be three- or four-sided. The flesh is dense, tender, and crunchy, with a medium-sized seed cavity. Cucumbers of this variety have good storage capacity, are not prone to rapid yellowing, and retain crunchiness during any processing. The Sphinx variety is characterized by high yield, reaching up to 5 kg per square meter in open ground, and resistance to adverse weather conditions. Cucumbers are intended for fresh consumption, and also ideal for pickling and salting. Thanks to its long fruiting period and good fruit storability, this variety is an excellent choice for cultivation both in home gardens and for commercial purposes.