Cucumbers are warm-season favorites with a cool, fresh flavor and many essential vitamins and nutrients. Whether you choose smaller, pickling varieties or long, slicing cultivars, cucumbers are excellent for fresh eating, in salads and cold summer soups. According the The World's Healthiest Foods, cucumbers contain ascorbic and caffeic acids, compounds that prevent water retention. Growing on vines that can reach up to 6 feet in length, sow cucumbers directly in the garden or in containers when space is limited.
Amend the planting location with equal parts organic compost and coarse sand to improve drainage and nutrient retention. Use a pitchfork and rake, or a garden tiller, to work sand and compost in to a depth of 6 inches.
Make small holes, using a trowel, spaced 12 to 15 inches apart.
Plant two or three seeds in each hole at a depth of 1 inch. Cover the seeds lightly with surrounding soil.
Water the planting area lightly to set the seeds. Keep soil moist but not saturated until the seeds germinate.
Thin seedlings down to one cucumber plant every 12 inches when you see that two or three sets of true leaves have developed.