This video explains why some cucumbers are best harvested early before they go bitter and taste bad.
Link to cucumber article mentioned in the video: https://goo.gl/Q5H9Yc
Support me on Patreon: https://www.patreon.com/selfsufficientme
Help support the Channel and buy a T-shirt/Merchandise from our Spreadshirt shop: https://goo.gl/ygrXwU
Shop on Amazon for plants: https://bit.ly/2yRFNGQ
Shop for plants on eBay Australia: https://bit.ly/2BPCykb
Blog: http://www.selfsufficientme.com/ (use the search bar on my website to find info on certain subjects)
Forum: http://www.selfsufficientculture.com
Facebook: https://www.facebook.com/SelfSufficie…
Twitter: https://twitter.com/SufficientMe
Subscribe to my channel: http://goo.gl/cpbojR
Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂
Totally true that Squash can contain a toxic compound called cucurbitacin E., which can cause cucurbit poisoning, also known as toxic squash syndrome. You’ll likely know a bad vegetable when you taste it, as plants with a high concentration of cucurbitacin are extremely and unpleasantly bitter. If you bite into squash and experience a nasty flavor, spit it out and stop eating. Eating even a few pieces can cause you to become violently ill and endure terrible side effects.
Disagree with your lead in statement, the variety you used are tasty depending on how they're prepped.
You can eat them you have to remove the toxin, you take ends cut them off and rub both side you will find a white substance start to be removed from the cucumber. My grandmother showed me this ages ago.
Interesting information!
That’s not a knoife….
The Chinese cook old cucumbers in soup all the time.
I like letting some of my zucchini grow really big because I shred them up and make zucchini bread with them. mmmm. Delicious.
Pickling food and adding preservatives is actually carcinogenic(can cause cancer to the eater). Best to eat fresh.
That’s look like a brown Russian
Cucumber
You're awesome, like the beginning
Who came here because your cucumber is bitter?
We bought an organic cucumber and so mild, we thought it smelled and tasted almost like a watermelon! That’s what we would like to grow! Thanks for your video today!
I'm looking for a cucumber that produces lot's of ripe fruits, without stopping his production. Do you have any? To grow yellow one.
I've never seen a cucumber that color..
Have you ever tried cucamelons (AKA mouse melons, AKA Mexican gerkins)? https://youtu.be/pINUnQArlTA
Thanks I just ate one.
50/50 water and vinegar.
Peel skin and slice, spice up your choice. Salt pepper and fill, ect.
I'm turning mine into relish. Saving seeds for next year.
Oh, thst kookaburra was Beautiful!! Thsnk you for letting him finish.
"Even if they taste horrible when slightly bigger than a USB stick"…classic Aussie humour!
I like Cucumbers on my salads and when sliced with onions, pepper and vinegar added.
Many years ago I accompanied a older friend of mine to the grocery. He didn’t make up a list like I do based on what’s on sale and my meal plan. It turned into a 2 hour ordeal with this picky shopper. He spent 5 minutes picking out 3 bananas, he spent 15 minutes in the produce department. I finally asked him what else he was getting in that department and he said Cucumbers. I pointed to the kind that I usually get and he shook his head.
He only gets Mediterranean Cucumbers because they don’t have seeds.
I’ll never go to the grocery with this guy ever again.