Cucumber Seeds ‘Piccolo Verde di Parigi’ – Early, Crisp Pickling Variety

This classic French‑origin gherkin variety produces abundant small, cylindrical fruits with a light green skin and very few spines, making them ideal for crisp, flavourful pickles. The plants are vigorous, leafy and highly productive, offering a steady supply of uniform fruits throughout the season.
With its early cycle and compact fruit size, this variety is perfect for home gardeners, balcony growers and anyone who wants reliable, high‑quality gherkins for fresh use or traditional pickling. The intense flavour and tender texture make it a favourite in both kitchen gardens and small‑scale market production.

Growing information
🌱 Sowing
Sow in pots or directly outdoors once the soil has warmed.
Keep the seedbed moist and sheltered to support strong early growth.
☀️ Light
Prefers full sun and a warm, bright position for maximum productivity.
💧 Watering
Water consistently to maintain steady growth and prevent bitterness.
Avoid wetting the foliage to reduce the risk of mildew.
🌡️ Germination
Germinates in roughly 7–14 days in warm, moist soil.
📏 Spacing & size
Space plants about 40–50 cm apart, with 120–150 cm between rows for airflow and easy harvesting.
Fruits are typically harvested at 6–10 cm for best texture and flavour.

Bullet Technical Data
🌱 Sowing depth: approx. 1–1.5 cm
📅 Sow: late spring to midsummer (April–July in mild climates)
☀️ Light: full sun
🌡️ Germination: 7–14 days
📏 Height: medium, vigorous vines with dense foliage
🪴 Spacing: 40–50 cm between plants; 120–150 cm between rows
⏳ Harvest: from around 50–70 days after sowing; pick fruits at 6–10 cm for best quality
🔢 Seeds: approx. standard packet (5 g)

Tips & Tricks
Harvest fruits frequently to encourage continuous production.
Mulch around the base to retain moisture and keep fruits clean.
Train plants slightly off the ground to improve airflow and reduce disease.

Garden‑to‑Table Recipe
Quick Pickled Gherkins (Makes 1 jar)

Ingredients
300–400 g small gherkins (6–10 cm)
200 ml white wine vinegar
200 ml water
1 tbsp sea salt
1 tbsp sugar
1 garlic clove, crushed
½ tsp mustard seeds
½ tsp peppercorns
Fresh dill or tarragon (optional)

Method
Wash and trim the gherkins, keeping them whole. Bring vinegar, water, salt and sugar to a boil, then remove from heat.
Pack the gherkins tightly into a sterilised jar with garlic, spices and herbs. Pour the hot brine over the gherkins, seal and let cool.
Refrigerate for at least 48 hours before enjoying.