2025 Cucumber Trio

A trio of scrumptiousness that you can slice or dice, enjoy in salads or sandwiches, sprinkle with a little salt & pepper, a touch of vinegar or with some garlic or onion or slathered with dip – or a simple soup (see below)

There are 4 seeds per packet and this collection contains one packet each of...

Burpless Tasty Green F1 ~ a favourite for outdoor growing, produces slender, crisp, juicy, delicious fruits. harvest and enjoy from mid-summer to early autumn

Crystal Lemon ~ vigorous and prolific, producing round pale yellow fruits, this variety is very happy outdoors. This is our most popular cucumber variety

Spacemaster ~ very compact plants, can even be grown in hanging baskets, with fruits to 20cm long

A Simple Soup recipe for your cucumbers

You will need

1 tablespoon butter (or more if you like but add gradually)

1 tablespoon olive oil

1 small onion, chopped

1 large clove garlic, finely chopped

2 large cucumbers (or 4 small ones), peeled and thinly sliced

2 small courgettes, thinly sliced

700-750ml vegetable broth or stock

A medium potato, diced, for thickening

Seasoning choices include dill, parsley, tarragon, mint, chives or celery leaves (or make your own combination) or a sprinkle of smoked paprika or add a finely sliced chilli should you like a bite of heat. Other flavouring could be some chopped rocket scattered when serving or a dash of lemon or lime juice



1. Heat butter and oil in a large pan (medium-high heat) until butter melts. 2. Add the chopped onion and garlic & sauté until translucent - takes 3-5 minutes. 3. Add the sliced cucumbers and courgettes and stir until softened - takes 2-3. 4. Add the 700ml broth or stock and bring to the boil. 5. Add the diced potato and seasoning then reduce the heat to simmer for 20-25 minutes, or until the veggies are tender 6. Purée the soup until smooth – a stick blender or food processor 7. Serve warm or chilled.