1975 was the first time I ever tasted a gherkin.
Sure, Mandolin knew what they were; but for me these tiny pickles were just the neatest thing I ever saw.
I was young, mind you, and have since seen many more neat things.
This also was the summer Mandolin and I started dating again, which eventually led to our wedding.
Years before that we were a bit of an on-and-off summer romance, mostly as gawky and awkward preteens.
Now at 19 and 20, things were serious.
Those memories came back when I first came across a seed packet from Seed Savers Exchange for West India Gherkin.
Cool… you can grow that?
So without any hesitation the seeds were in the online cart and headed our way.
They are bizarre looking fruits, and were not very prolific for us. These are in fact the first we have harvested.
The spines are a little too much to eat, but easily brushed off with a knife.
The flavor is the thing.
Its something of a step up from your typical cucumber, less resemblance to a melon I’d say.
Still sweet though, light and crispy.
The skins are thin, as you can see in the picture.
We’re going to hold these in the fridge in vinegar, until we have enough to pickle.
Can you recreate a 38 year old memory?
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Botanical name: Cucumis anguria
Common name: West India Gherkin, Burr Gherkin
Yield: Each seed will grow one plant, with multiple fruit. Not known to be very prolific.
Plant Height: Vining type, with vines easily growing 4 ft. and more.
Days to Maturity: 2 months after sprouting, ours took 3 months.
Storage: Eat fresh, dry or pickle.