Cucumber Dragon Eggs (Cucumis Sativus)

Dragon Egg Cucumber (Cucumis Sativus) : an ancient Croatian variety that takes its name from the unique appearance of its fruits, which resemble large eggs and make it a specialty, but it is in the taste that really stands out, light and with a creamy consistency, unlike any other cucumber you have tried, it can be eaten fresh in salads with other cucumbers to liven up the dish, or cooked in tasty hot and cold soups.

This variety is very early and can be sown staggered from April to June, or even July if you're in Southern Italy. It's not particularly sensitive to the cold, but it is susceptible to fungal diseases.

The plant grows very quickly; it's helpful to provide it with climbing support right from the start to keep the leaves off the ground to prevent moisture and the onset of problems. For those who want to bring something different to the table.