Cucumis anguria, commonly known as maroon cucumber, West Indian gherkin, maxixe, burr gherkin, cackrey, and West Indian gourd, is a vine that is indigenous to Africa, but has become naturalized in the New World, and is cultivated in many places.
Burr Gherkin can be used raw in a salad, just like cucumber, or it can also be cooked like zucchini. So find a spot in your garden for this wonderful exotic fruit! It should last you until your first frost or until you can't handle harvesting it any more.
With a mild, slightly tangy flavor and a pleasing crunch, burr gherkins are fantastic pickled, cooked in stews and stir fry, and also raw. Very versatile, they can be used like cucumbers or cooked like squash
This variety has firm flesh with a great flavour which is perfect for pickling. Plant 45cm apart in well prepared soil in a sunny (above 16°C) but sheltered position, once all frosts have finished! They can be grown indoors and/or they can be moved out later. Keep them well watered until established and in dry weather.
