Product Overview
Cucumis sativus
This French heirloom is a great little cucumber. A proper gherkin-type that is highly productive and very reliable.
Parisian Pickling has a long history, being selected in the 1800's for the cooler northern climate of Paris when cucumbers became fashionable in the city, and other ?southern types? just couldn't crop reliably that far north. This little cucumber was used in the late 1800s for the manufacturing of gherkins (cornichons). First listed in America in 1892 by seedsman James J. H. Gregory of Marblehead, Massachusetts.
Most commonly grown for pickling, however, they also make wonderful slicers for salads and sandwiches.This cucumber has a firm thick flesh and small inconspicuous seeds. The young fruits 'cornichons' are most commonly used for pickling/making gherkins. However, if left a little longer, make great slicers too. The skin is tender and sweet while young but becomes bitter if left to grow too long.
Harvest from 50 days (for Pickling) and 70 days (for Slicing)
Approximately 20 Seeds
