Burr Gherkins

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Burr gherkins were introduced to the United States in the 1790s from Jamaica, with the idea that they would make excellent mini-cucumber pickles. In that period, “gherkin” was a term for cucumbers harvested when they are super small. Because the little cucumbers tended to be bitter, brining was usually required. 

Burr gherkins had a milder flavor and didn’t need the brine. They became popular in the 1800s and appeared in cookbooks into the 1920s for this and two other practical reasons: First, they are hugely productive, more than most cucumbers. Secondly, because they are not the same species as cucumbers, they do not attract any of the normal cucumber problems. Cucumber beetles, leaf borers and even powdery mildew leave them alone. This is great news for the organic gardener, especially if you are fond of small gherkin pickles or want something interesting to add to stir-fries and vegetable stews.

Gherkins in the Garden

Start the seed indoors as you would for any cucumber or melon, then establish the seedlings in pots so they develop good, strong root systems. Plant them in the garden after the threat of frost passes (about the same time you would plant tomatoes). You can let the vines ramble over the ground, or you can train them to climb on trellises or wire fencing. Because the vines are vigorous growers and are likely to spread from 6 to 8 feet, I prefer to grow the plants vertically on wire. This makes the gherkins easier to see and pick because they hang down on long stems (see image gallery), plus it prevents backache.

They do not seem to be particular about soil, although best results will come with heavy composting and regular watering during dry spells. Harvesting of small fruits should commence in about 60 days, so burr gherkins are as easy to grow in New England as they are in the Deep South. The trick is to harvest them young, before they start developing seeds. When the fruit is too old, it is seedy, tough and spiny. To decide when to harvest, test one with a sharp knife — if it cuts like butter it’s ready. This is generally when the gherkins reach 1 1⁄2 inches in length.

Fruiting will continue vigorously until frost if you keep picking the gherkins as they develop. They can be frozen for later use in soups or stir-fries, but if you let the fruit run to seed, flower production will drop off. For this reason, most commercial growers plant them in two or three week successions so they can enjoy full production all summer.

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