Muncher

About This Variety

Muncher is an open-pollinated cucumber developed at the University of Wisconsin. It's a burpless variety with thin, tender skin and zero bitterness — you can eat it skin and all, straight off the vine. Matures in 60–65 days. A prolific producer and one of the best eating cucumbers available. Despite being in the Cucurbitaceae family, cucumbers do NOT cross with melons or squash — they only cross with other Cucumis sativus (cucumbers).

How to Save Seeds

1. Leave a few cucumbers on the vine way past the eating stage. Let them grow fat, turn yellow or orange, and get soft — about 6–8 weeks past when you'd normally pick them.
2. Cut the overripe cucumber open lengthwise and scoop the seeds and pulp into a jar or bowl with a little water.
3. Ferment for 2–3 days. Leave the jar at room temperature, loosely covered. Stir once daily. A layer of mold on top is normal and actually helps break down the seed coat's germination inhibitor.
4. After fermentation, add water and stir. Good seeds sink to the bottom; pulp and bad seeds float. Pour off the floaters.
5. Rinse the good seeds in a strainer. Spread on a plate or screen and dry thoroughly for 1–2 weeks.
6. Store dry seeds in a labeled envelope or jar. They stay viable for 5+ years.

Cross-Pollination

Muncher only crosses with other cucumber varieties (Cucumis sativus). It does NOT cross with melons, squash, pumpkins, watermelons, or luffa — despite common garden myths.