Burr Gherkin

Burr gherkins originated in West Africa and spread throughout the African Diaspora during the Atlantic slave trade, taking on a variety of names such as Maroon Cucumber, Jamaican Burr Gherkin, Maxixe, and West Indian Gherkin, just to name a few. They are known to be highly productive and more disease resistant than the common market cucumber, as they are in fact an entirely separate species. This makes them a great addition for gardeners with an interest in seed saving, as they will not cross with the more common Cucumis sativa varieties. The small, crunchy, slightly tangy 1-2’’ fruits make a delicious and unique pickle. They can also be enjoyed raw, especially when harvested small before the seeds have matured. Burr Gherkins can even be cooked and served hot such as in the classic Curaçao dish called “Stoba di Komkomber” (Cucumber Stew) which grower Katie got to taste for herself on a trip to the island where her grandfather grew up.  Here's what Katie shares about coming across Burr Gherkin for the first time: "This past January, I went to Curaçao for just the second time in my life, and was on a mission to discover the foods and plants of this country. I had found a small cookbook called “Recipes from the Jewish Kitchens of Curaçao”, printed by the synagogue that my grandfather had attended there, that described a dish called Curaçao Cucumber Stew. It specified using the small, spiny local cucumbers. I had the chance to buy this local dish at a food hall on the island, and also to buy some of the cucumbers at the market. That began my dream to grow this variety of cucumber back home as one small way of continuing a connection with this rich and complicated heritage." Photos and description by Katie Jesurun. Days to maturity: 55 Seeds per pack: 25-30 Germination rate: 90% on 10/31/2025 Planting / harvesting notes Direct sow seeds 1/2" deep and about 2ft apart after danger of last frost has passed. Seeds will germinate best when soil temps are consistently above 70F degrees. Use floating row cover right up until the plants begin to flower to provide extra warmth and help prevent disease commonly caused by cucumber beetles. Trellising is highly recommended for ease of harvest and space management of these long vines, which easily reach up to 8ft long. Once fruits are mature, harvest every few days to keep plants productive. Seed keeping notes Allow fruits to fully ripen and mature before collecting for seed saving. Unlike other cucumber varieties, Burr Gherkins do not seem to turn a strong yellow color, even when overripe, but will turn a very pale green. Fruits can be left in a well-ventilated area at room temperature for 1-2 weeks to continue maturing post-harvest for maximum seed yield. Scoop out seeds and ferment in water for 1-3 days. Good, viable seed will sink to the bottom, while the cucumber flesh and immature, lighter seeds will rise to the top. Rinse and pour off lighter seeds several times before laying seeds out to dry.