Why cucumbers from the garden are not as tasty as those from the store

Cucumbers

People who try cucumbers from their own gardens aren't always satisfied with the vegetable's organoleptic characteristics. It might seem like they're growing the produce themselves, without the addition of chemicals, but the store-bought ones still sell crispy, green cucumbers that taste better. Botanists answer the question of why home-grown cucumbers aren't as tasty as their store-bought counterparts as follows. Farming practices are to blame. A series of minor mistakes degrades the vegetable's organoleptic properties.

Common mistakes

The variety of crispy vegetables is selected based on the soil's acidity and fertility, climate, and growing method. There are no ideal varieties that will yield a good harvest under any conditions. Those who harvest ripe fruits pay attention to detail. If after 5-7 days the crispy vegetables become limp and lack crunch, it is solely due to agricultural errors.

A lack of water makes the fruit small and bitter, while excess water makes it soft. Nutrient imbalances cause these problems. Insufficient fertilizing negatively affects the shape and flavor. If too much fertilizer is applied, the crunchy fruit will become hollow. Regular monitoring of the plantings minimizes these risks.

How to avoid crop problems

Basic recommendations will help preserve the flavor of home-grown, green, crisp cucumbers. The first tip is to grow cucumbers in a greenhouse or hothouse in unfavorable climates. Ensure a comfortable temperature and moderate ventilation. The second tip is to add a moderate amount of manure. Apply 500-600 grams of manure per square meter of plot. Other recommendations:

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the temperature inside the greenhouse does not fall below +15 °C;
plant seeds at a soil temperature of at least +12 °C + 14 °C;
plantings do not tolerate temperatures above +26 °C;
Once every 6-7 days, the seedlings are watered with an immunity booster in liquid form;
form a bush strictly with 1 trunk.

The recommendations listed above do not guarantee that the harvested crop will have ideal flavor. Much depends on the quality of the selected seed material.

Those who notice the taste advantages of store-bought cucumbers over home-grown ones pay attention to the agricultural practices used. Cold, drought, or excessive moisture in the soil can degrade the vegetable's organoleptic properties. Botanists recommend carefully reading the information on the seed packaging.