Cucumber Vert Petit de Paris - Cucumis sativus

The Vert Petit de Paris Gherkin is a traditional variety that produces small cylindrical fruits, quite short and covered with small bumps. It is a classic gherkin, with good yield and a very fine flavour, a safe bet. Sow from March to June for a harvest from July to October.

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

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

Gherkins like light, loose, moist and humus-rich soils. They like sunny exposures and temperatures between 18 and 22°C (64.4 and 71.6°F). They are quite water-hungry plants.

Harvest: Gherkins are harvested 3 to 4 months after sowing and before the fruits have reached their final size. It should be done very regularly, ideally every two days during the peak production period, as they grow quickly and can turn into cucumbers which may or may not be tasty, depending on the varieties! Moreover, regular harvesting encourages the formation of new fruits.

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

The gardener's little tip: Like all cucurbits, gherkins can be subject to powdery mildew: a white coating which appears on the leaves. Remove the heavily affected leaves. In case of a minor attack, you can also treat the stems with skimmed milk, diluted at 10 to 20% in rainwater. As a preventive measure, avoid watering the foliage and make sure to ventilate your greenhouse well if you are growing them under cover. A decoction of horsetail can also be sprayed to strengthen the foliage's resistance.