Why Your Cucumbers Are Bitter: The Reason You Never Thought About

You grow cucumbers according to all the rules: water, feed, loosen the soil, but instead of sweet fruits you get bitter “overgrown cucumbers”?

It's not bad seeds or sun that's to blame, it's your stress.

It is your actions that make the plants produce poison that spoils the entire harvest. And now you will learn how to break this vicious circle so that cucumbers become sweet even in drought.

Cucumbers taste bitter because of the substance cucurbitacin. The plant synthesizes it in response to stress. Previously, it was believed that temperature fluctuations or lack of watering were to blame. But studies have shown that the main enemy is uneven soil moisture. When cucumbers experience "drought-flood" cycles, they turn on a defense mechanism, accumulating bitterness in the skin and stalks. You can water them regularly, but do it incorrectly. For example, pour water under the roots in the heat, when the soil is hot. The roots get burned, and the plant "panics".

What to do:

• Water cucumbers in the morning (before 10:00) or in the evening (after 18:00), but only with warm water (+22–25°C). Cold water from a well is stressful.
• Use sprinkling in hot weather: spray the leaves with a watering can every 3 days. This will relieve overheating.
• Mulch the beds with mown grass or straw in a layer of 5-7 cm. Mulch will retain moisture and protect the roots from temperature fluctuations.

Shocking fact: Bitterness can be hereditary. If you collect seeds from a bitter cucumber, the seedlings will also taste bitter, even in ideal conditions. Always test the seeds for bitterness before planting: cut a few and lick the cut. If bitter, soak them in milk for 12 hours before sowing. Milk enzymes neutralize cucurbitacin.

Another reason is the proximity to ornamental plants. Cucumbers growing next to nasturtiums, snapdragons or horseradish are more likely to taste bitter. These crops secrete substances that suppress cucumber vines. Plant corn, peas or sunflowers nearby - they will create shade and protect from the wind.

The myth of the "right" varieties. The inscriptions on the packages "No bitterness" are not a guarantee. Even such varieties will start to taste bitter if you:

• Thicken the plantings (less than 50 cm between bushes).
• Overfeed with nitrogen (manure or urea).
• Rip off the shoots or leaves quickly.

How to save a bitter harvest:

• Cut off the skin and stem - most of the bitterness is concentrated there.
• Soak cucumbers in cold water for 2 hours, adding 1 tbsp. salt per liter.
• Preserve. Cooking destroys cucurbitacin.

Prevention:

• Choose self-pollinating hybrids (F1) that are resistant to stress: "German", "Courage", "Murashka".
• Spray the vines with a glucose solution (1 ampoule per 10 liters of water) every 10 days. Sugar blocks the production of bitterness.
• Do not loosen the soil deeper than 3 cm. Cucumber roots are superficial and can be easily damaged.

Now you know that bitter cucumbers are not a death sentence, but an SOS signal from the plant. Stop torturing it, and it will thank you with a sweet harvest. And when your neighbors ask for the secret, say: "I just stopped irritating my cucumbers."

P.S. Try the method with mulching and morning watering. In 2 weeks you will forget what bitterness is!