Melothria scabra

The Cucamelon or Pickling Cucumber is a very unique climbing vegetable plant that produces small, dark green fruits with pale green stripes, measuring 2 to 3cm (1in), during the summer. Their flavour is very similar to that of a cucumber. They can be eaten raw in salads or as a snack with salt, or used as a condiment, pickled in vinegar, like gherkins. This curious but easy-to-grow vegetable can be sown from April to May for a harvest from June to August.

Originating from Central America and Mexico and belonging to the Cucurbitaceae family, the Pickling Cucumber is a perennial vegetable plant grown as an annual in our climates. It has lobed green leaves and produces small, oblong dark green fruits with pale green stripes that are harvested when they reach a size of 2 to 3cm (1in). Melothria scabra has a climbing habit and is equipped with tendrils, but you can also let it run on the ground.

It is a fast-growing, productive vegetable that thrives in the sun, in moist and humus-rich soil. It is easy to cultivate and resistant to diseases.

Harvest: The harvest takes place approximately 80 days after sowing and before the fruits reach their final size. It should be done very regularly, ideally every two days during the peak production period, as the fruits grow rapidly and become less interesting.

Storage: Freshly harvested pickling cucumbers can be stored in the refrigerator for a few days before being pickled in vinegar.

The gardener's tip: Like all cucurbits, this small cucumber can be susceptible to powdery mildew: a white coating appears 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 also treat the plants 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 properly if the cultivation takes place under cover. A decoction of horsetail can also be applied to strengthen the foliage's resistance.