This variety originates from America. The gherkins are dark green with black spines. They are tapered. Very well suited for the use in pickling and salads. They are resistant against CMV. Grow this variety in a greenhouse or hothouse. Can be eaten whole or sliced. Of course it is also ideal for pickling. Harvest regularly to promote growth and remove gherkins that are too thick, as these do not canned well. Use gherkin with herbs and vinegar when preserved whole or in slices. Also delicious in a fresh summer salad. Non hardy annual.
Indoor sowing: from April
Outdoor sowing: from May
Germination temp.: 20 - 22°C
Germination: 3 - 5 days
Sowing depth: 1 - 1½ cm
Transplanting seedlings: At least 3 weeks after sowing
Plant spacing: 1 m²
Plant position: sunny and sheltered
Harvest period: June - September
Sow indoors from April in individual pots. Sow 1 - 1½ cm deep in moist soil. Transplant the seedlings outdoors after 2 or 3 weeks, when there's no longer any danger of frosts. Gherkin seedling roots are very fragile, so be careful. Gherkins need a sheltered and sunny spot or put them in a greenhouse.
Sow outdoors from May, when there's no longer any danger of frosts. Pick a sheltered and very sunny spot or put them in a greenhouse. Sow 1 seed about 1 - 1½ cm deep in individual pots. Keep moist and weedfree. Transplant the seedlings to bigger pots, when they're large enough to handle. Be careful with the tender roots.
Harvest the gherkins by cutting of the fruits with a knife. Water them extra during dry spells because they need a lot of water during growth. They can be preserved with vinegar and herbs.
