Your plant is in trouble If your cucumber leaves are crunchy. As a result, it is best not to dismiss it. Numerous factors could be to blame. To get an appropriate diagnosis, it is often necessary to check for additional symptoms. So, to assist you in getting to the bottom of it, let us take a closer look at the most prevalent causes and what you can do about them.
Your Cucumber leaves feel crispy because of: Leaf scorch, or too much water, insufficient water, powdery mildew, irregular temperature after transplanting, iron deficiency, dark spots – bacterial illness, or Verticillium – a fungal disease with yellow and brown wilted leaves.
The Reasons Why My Cucumber Leaves Feel Crispy
Leaf Scorch
Leaf scorch happens when the plant’s roots cannot absorb and give water to the leaves quickly enough to compensate for the loss due to transpiration.
It frequently occurs during hot, dry, sunny, or windy weather.
Some factors contributing to it include poor soil condition that affects root growth, injury and disease that impairs water intake, and excessive fertilizer use.
Browning of the cucumber leaves from the ends is one of the indications. The leaves are dry, brittle, and crispy. Plants will lose their leaves in the most severe circumstances.
Avoid planting in regions that are overly exposed to wind and sunshine. Also, make sure to water your plants regularly.
Too Much Water
Both too little and too much water might result in crunchy leaves. If you notice crispy brown spots forming at the edges or tips of the leaves, this could be due to overwatering.
When your plant absorbs water, it is usually transported from cell to cell in the leaves by osmosis until it reaches the cells at the outer border, ensuring that everyone gets enough.
However, if your plant absorbs too much water, it will reach the cells at the outside edge.
There is nowhere else to send the water. Therefore, these cells enlarge and burst, leaving crispy brown borders.
The solution is straightforward. Take care not to overwater them.
Insufficient Moisture
Cucumbers are shallow-rooted plants that soon display signs of dryness, such as dry, brown, or yellow leaves.
Water cucumbers thoroughly so that the top 6 inches are moist. Water your plants regularly, at least once a week.
Irrigation is vital during the development of fruits. A layer of organic mulch on top of the soil will assist it to retain moisture.
Avoid splattering the leaves, as this promotes foliage disease.
Powdery Mildew
It is a fungal infection that is simple to recognize but difficult to treat. It makes the leaves dry out, turn brown, and curl up at the margins.
The most noticeable symptom is the powdery white specks that develop across both sides of the cucumber leaves, turning them white.
As the infection advances, spores appear on the plant stems and cucumbers.
If the infection is allowed to spread across the majority of the foliage, the cucumber plant will be debilitated. Fruit ripens prematurely and is frequently tiny and deformed.
If you catch it early enough, you can use neem oil, a natural fungicide, to treat the plant.
You might also try using horticultural oil to treat the infection.
Preventing powdery mildew is the best approach to deal with it.
Since it grows best in locations with little sunlight and moderate temperatures, place your plants in a part of your garden where they will receive at least 6 hours of sunlight per day.
Stake your plants at least 3 feet apart to allow for optimum air circulation. If you know your plants are sensitive to powdery mildew, you can use sulfur-based fungicides to keep it at bay.
Irregular Temperature After Transplant
If you recently relocated young plants or cucumber seedlings from the greenhouse or indoors and put them outside, the change in the environment could be to blame.
A fast drop in temperature might cause the leaves to become crispy. Cucumber plants dislike being subjected to temperatures below 50°F.
Temperatures below 60°F might also create cucumber plant difficulties.
Begin by planting them outside when the evening temperature is a little warmer and harden them up for a week or two. Plants suffering from transplant shock exhibit signs on their leaves that are like leaf burn.
Iron Deficiency
The plant may be iron deficient if the crispy leaves are complemented with a yellowing of the cucumber leaves.
This is usually easy to notice since the fading of the green hue will spread through the entire leaf as the illness advances, finally making the leaves white.
As the leaves die, the outer margins become brown and burnt. The leaf begins to turn yellow, and the green veins become more prominent.
To restore the plant’s health, employ ferrous sulfate or chelated iron foliar sprays. Iron chelates can also be added to the soil.
Dark Spots – Bacterial Illness
A bacterial illness that forms angular, dark dots on leaves is known as angular leaf spot. Spots may become brittle and dry off, dropping away from leaves and producing big uneven holes.
Angular leaf spot appears during wet, humid weather and can live in the soil for two years. The illness can be halted by dry weather.
Prevent the disease by rotating all cucurbit family members into a different place in the garden every two years.
Verticillium – A Fungal Disease Beginning with Yellow and Brown Wilted Leaves
It is a fungal disease spread through soil, begins with yellow and brown wilted leaves.
According to the University of California Statewide Integrated Pest Management Program, brown discoloration on a cross-section of the roots may be apparent as the illness spreads.
After weeks of continuous decline, the entire plant could perish.
Unfortunately, verticillium wilt is incurable. Remove and destroy sick plants, then replant cucumbers the following year in a new area.
Ask a nursery if they have many varieties that are resistant to verticillium wilt.
Final Thoughts
Cucumber (Cucumis sativus) may be a bountiful annual crop, yielding a plethora of crisp ‘veggies’ throughout the summer.
A cucumber plant with dry, brown leaves could result from a cultural issue or a disease.
If improved cultural care does not cure the condition, try again with a disease-resistant variety the following season. It will be worth the effort and you’ll be glad you did.
Cucumbers are wonderful, with amazing health benefits. It’s not just a cucumber you’re holding; it’s:
Extremely Versatile when Eating either Raw or Cooked.
Could Help in Weight Loss – hardly any calories (Always eat them with the peel on)
Could lower Blood Sugar
Could help with Regularity (Contains Fiber)
Contains Anti-Oxidants
Promotes Hydration
High in Nutrients: Manganese, potassium, magnesium, Vitamin K, and Vitamin C.
Did you know it’s a fruit? No one ever says so. To all and sundry – it’s a vegetable.
Whatever you call it – I would call it healthy, nutritional, and good to eat!
Jenny Marie
Tribal Writer
Edited By
Patricia Godwin
