VERY RARE BOURDONNE IMPROVED PICKLE

The Bourbonne gherkin is an old French variety obtained by a market gardener from Bourbonne-les-Bains, Haute Marne, then improved by Vilmorin-Andrieux in the 1880s to give this completely original and unique variety in gherkins.

It is a real cucumber with a long, thin fruit, with very firm flesh, which, picked shortly after being tied, gives gherkins of remarkable finesse and beauty.

It is the remarkable abundance of its fruits which follow one another for several weeks and so to speak from day to day, provided that they are picked shortly after their formation.

Its surface is covered with more but much finer spines than those of other gherkins, spines which look more like short, stiff hairs.

It's a variety that I've been growing for a few years, but I can't do without it, because even if the gherkin becomes a cucumber at the end of its life, that is to say big and yellow, it remains crunchy and delicious.

I have grown several varieties of gherkins, but this one is my favorite and remarkably productive and very early.

This is a variety that I took the time to acclimatize over several years, here in Quebec and to tell you honestly it is a very easy variety to grow, so why go without it.

The improved Bourdonne gherkin (Cucumis sativus) is a variety of cucumber appreciated for its qualities. Here are some of its properties:

Nutritional Properties
Rich in Water:

Contains approximately 95% of water, which helps with hydration.
Low in Calories:

Ideal for diets, with only a few calories per serving.
Vitamins and Minerals:

• Source of vitamins A, C, and K, as well as potassium and magnesium.
  Antioxidants:
• Contains antioxidants that help fight oxidative stress.
  Beneficial Properties
• Digestive: Promotes good digestion thanks to its fiber content.
• Anti-inflammatory Effect: May help reduce inflammation and soothe the skin.
  Benefits for the Skin:
• Used in cosmetics for its moisturizing properties.

These characteristics make Bourdonne's improved pickle a food that is both nutritious and beneficial for health.

Here are some ways to cook and use Bourdonne's Improved Pickle:

• 1. Pickled Gherkins
  Ingredients: Pickles, vinegar, water, salt, spices (like dill, mustard seeds).
  Preparation :
  Wash and cut the pickles into pieces.
  Heat the vinegar, water and salt.
  Add the pickles and spices, then marinate in the refrigerator for 24 hours.
• 2. Pickle Salad
  Ingredients: Pickles, onion, olive oil, vinegar, fresh herbs.
  Preparation :
  Cut the pickles and onion into rings.
  Mix with olive oil, vinegar and herbs.
  Serve chilled.
• 3. Pickle Spread
  Ingredients: Pickles, cream cheese, herbs.
  Preparation :
  Finely chop the pickles.
  Mix them with cream cheese and herbs.
  Serve on slices of bread.
• 4. Meat Accompaniment
  Ingredients: Pickles, grilled meat.
  Preparation :
  Serve pickled gherkins alongside grilled meats to add crunch and acidity.
• 5. Pickle Wraps
  Ingredients: Tortillas, ham, cheese, pickles.
  Preparation :
  Spread slices of ham and cheese on a tortilla.
  Add thinly sliced pickles.
  Roll up and cut into pieces for an appetizer.
  These recipes showcase the crunchy, tangy taste of Bourdonne’s enhanced pickles. Enjoy!

Are you looking for ideas for cooking pickles?

1. Seasoned Pickles: Enjoy a tasty and healthy snack by adding a little seasoning like salt, pepper, lime or lemon juice, Tajín, Takis power, fresh dill or dill, chili flakes, mint, soy sauce, honey, garlic or balsamic vinegar.
2. Pickle Dips: Pickles are great for dipping into sauces and dips such as hummus, Greek yogurt, baba ganoush, sour cream and chives, ranch or blue cheese dressing, peanut butter, salsa, guacamole, pico de gallo, buffalo sauce, cottage cheese or mustard.
3. Dips: Make a dip with pickles like tzatziki sauce, hummus, Romesco sauce, yogurt dip, sour cream dip, or veggie dip.
4. Smoothies: Blend into a smoothie.
5. Bagel and Cream Cheese: Easily elevate your breakfast with pickle slices on a bagel and cream cheese.
   Pickle Water and Cocktails: Flavor your water or favorite cocktail with an infusion of sliced pickles.
6. Pickles: Making homemade pickles is extremely easy and delicious, by canning or even lacto-fermenting.
7. Salads and Sandwiches: Pickles add a refreshing crunch to sandwiches and salads.
   Crackers and Chips: Place on crackers or chips and add other toppings such as spreads, cheese and meats.
8. Dog Treats: Feed your dog pickles for a safe, low-calorie, sodium-free, and fat-free crunchy treat.

These traditional recipes highlight the taste of pickles and bring a touch of freshness to your dishes. Enjoy your meal!

I advise you to use biodegradable pots. The following seedlings have a reputation for having fragile roots.

Sometimes the problem is relatively minor and they can be grown in ordinary pots and trays if care is taken not to break their roots when transplanting.

If you want to sow them indoors, a biodegradable pot is almost a must, and this is true for all varieties of cucumber, melon, squash, zucchini, because these are varieties that do not like the roots to be touched.

On the other hand, when you transplant plants into biodegradable pots or put them directly in the ground outside, you must make sure to bury the entire container, otherwise your plant risks dying.

If you are short on space you can do a 2 in 1, that is to say you can use as a pickle, but also as a cucumber if you let it grow longer and I can tell you that cucumbers are also delicious and crunchy as desired, they are really productive and very prolific.

Finally, when watering your plants, always water abundantly on the soil and not on the leaves. This will prevent diseases.

Very rare ancestral variety, take care of it!

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Cucumis Sativus
• Sowing: Early April (under cover, outdoor greenhouse) or early May indoors 
• Seeds: 2 seeds per pot, beginning of May and put the plants in the ground at the end of May, beginning of June
• The pots will be ready to put in the ground at the beginning of June.
• Sowing depth: 1-2cm
• Germination time: 5-12 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Requires very hot cultivation and plenty of sun
• Spacing between plants: 55-60cm
• Height at maturity: 180-190cm| Ideally train on a trellis or rope stake and don't forget to water abundantly, on the ground and not on the leaves
• Maturity: 45 days | Productive| Very prolific
• Seed per envelope: +/-15

Our seeds are guaranteed for the year of purchase.