Cucumber Vert Petit de Paris plants - Cucumis sativus

The Parisian Small Green Gherkin is a hardy and productive variety that produces short cylindrical fruits. It is a vigorous gherkin with a good yield and a very delicate flavour that does not require pruning.

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

This is a vegetable that can be stored for a long time and is traditionally enjoyed as a condiment in salads or to accompany charcuterie dishes.

Gherkins prefer light, loose, moist, and humus-rich soils. They thrive in sunny locations and temperatures between 18 and 22°C (64.4 and 71.6°F). They are quite water-demanding vegetables that need regular irrigation.

Harvest: Gherkins are harvested 3 to 4 months after sowing and before the fruits reach their final size. Harvesting should be done very regularly, ideally every two days during peak production, as they grow rapidly and won't wait to turn into cucumbers! Furthermore, 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.

Gardener's tip: Like all cucurbits, gherkins can be susceptible to powdery mildew: a white fuzz appears on the leaves. It is advisable to remove heavily affected leaves and spray with wettable sulfur every 2 weeks. In case of a minor attack, 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 ensure good ventilation in your greenhouse if the cultivation takes place under cover. A decoction of horsetail can also be applied to strengthen the foliage's resistance.