Cucumber Improved Bourbonne - Cucumis sativus

Cucumis sativus 'Bourbonne' is an improved gherkin. It is an early and productive variety that bears an abundance of long thin fruits with particularly firm and crunchy flesh. If forgotten, this gherkin can be consumed as a cucumber when fully ripe. Sow the seeds from March to June for a harvest from July to October.

Gherkins and cucumbers belong to the same species, but gherkins are harvested prematurely to be pickled in vinegar, accompanied by small onions, peppercorns, and tarragon.

It can be stored for a long time, and is traditionally enjoyed as a condiment in salads or to accompany cold meat dishes.

Gherkins appreciate light, loose, moist, and humus-rich soils. They like sunny exposures and temperatures between 18 to 22°C (64.4 to 68°F). They need regular watering.

Harvest: gherkins are harvested 3 to 4 months after sowing, before the fruits reach their final size. Harvesting should be done regularly, ideally every two days during the peak production period, as they grow quickly and could turn into cucumbers before you are ready! Regular harvesting also encourages the formation of new fruits.

Storage: freshly harvested gherkins can be stored for a few days in a refrigerator before being pickled in vinegar.

Gardener's tip: like all members of the Cucurbitaceae family, gherkins can be susceptible to powdery mildew, which is a white fuzz on the foliage. It is advisable to remove heavily affected leaves and spray with wettable sulphur every 2 weeks. In case of minor infestation, you can treat the plants with skimmed milk diluted to 10 to 20% in rainwater. As a preventive measure, avoid watering the foliage and ensure good ventilation in your greenhouse if growing under cover. Spraying with a horsetail decoction can also strengthen foliage resistance.