Sikkim Cucumber, origin
The Sikkim cucumber, also known Cucumis sikkimensis, is a perennial climbing plant from the Cucurbit family. It is native to the Himalayan mountainous regions, particularly the Sikkim region of India, Nepal, and Bhutan.
This plant produces long and narrow fruits, about 15-25cm long and 2-3cm in diameter. The fruits are dark green in colour, with a thick, hard skin difficult to peel. The Sikkim cucumber flesh is light green in colour and tastes slightly bitter and refreshing, with a crunchy texture similar to that of a regular cucumber.
Sikkim Cucumber, cultivation
Sikkim cucumber is a vigorous climbing plant that can grow up to 3m in height, clings to surfaces using tendrils. The leaves are large and lobed, dark green in colour and with a rough texture. The plant blooms in summer, producing yellow flowers that attract bees and other pollinating insects.
Sikkim cucumber cultivation requires a cool and humid climate, with ideal temperatures between 18-25ºC. The plant prefers nutrient-rich, well-drained soils, and regular watering to maintain constant soil moisture.
Sikkim cucumber is an important source of food and medicine in the Himalayan mountainous regions, where it has been cultivated and eaten for centuries. The fruits can be eaten fresh, cooked, or pickled. They are rich in vitamins and minerals, especially vitamin C and potassium. Additionally, Sikkim cucumber is believed to have medicinal properties, such as the ability to reduce inflammation and improve digestion.
