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Jamaican Burr Gherkin
65 days to harvest
Cucumis anguria
Tangy, sweet and gloriously crunchy, we love Jamaican Gherkins as juicy 1 to 2-inch fruits. Delectable raw, pickled or cooked like summer squash, Jamaican Burr Gherkin are extremely productive as well as pest and disease resistant, being an entirely separate species from most cucumbers. If you love their tang, go ahead and harvest them larger than 1 inch; if you love a more traditional cucumber flavor, go small.
We could not keep up with harvesting them in the cool summer of 2014 and they produced all the way until the first frost from a June planting. Originating from West Africa and brought to Jamaica, likely braided into the hair of kidnapped enslaved people, we were given these seeds by Adaptive Seeds and are thrilled how well they produce in the Northeast.
Organic Jamaican Burr Gherkin
Planting Method: Direct Seed Recommended
To Direct Seed: Sow after last frost, 2 seeds every 2 feet (thinning to 1). Two-gallon containers or larger will produce the most fruit.
For Transplanting: Sow indoors 2-3 weeks before last frost in peat pots (plant entire pot) or soil blocks to minimally disturb roots when transplanted. Harden off and transplant after last frost.
Seed Depth: 1/4 inch Days to Germination: 10 at 70°F (21°C); 3 at 80°F (26°C)
Sun Needs: Full
Spacing (after thinning/transplanting): 2 feet; 30-36 inches between rows
Trellis for easier harvest & less disease pressure.
Days to Harvest: 65 Height: 5-foot+ vines
Harvest: We love Jamaican Gherkins as juicy 1 to 2-inch fruits, delectable raw, pickled or cooked like summer squash. If you love their tang, go ahead and harvest them larger than 1 inch; if you love a more traditional cucumber flavor, go small.
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Bohuslava (Bonnie) McFarland –
We grew these on a trellis. Very vigorous grower. The vines were bejeweled with numerous, delightful cucumbers. Just pluck off the vine, give the skin a little rub, and enjoy. Crispy and juicy.
Heather –
YESSS! They are the cutest little morsels!