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The West Indian Burr Gherkin (Cucumis anguria) is a unique, spiky, and highly productive relative of the common cucumber.
Despite its name, this plant is native to Africa and was brought to the Caribbean and North America during the transatlantic slave trade.
It is beloved by gardeners for its ability to thrive in hot, humid conditions where other cucumbers fail. Key Information
Appearance: Small, oblong-shaped fruits covered in blunt, rubbery spines, turning from pale green to white-green inside. Taste/Texture: Crispy and crunchy with a mild, sweet-sour, slightly citrusy flavor similar to a cucumber. Usage: Best harvested young for eating raw in salads or pickling. Mature fruits can be cooked in stir-fries or stews, often requiring peeling. Cultivation: A trailing vine (510 feet) that thrives in full sun, requires trellising, and has a 6065 day maturity. Pest Resistance: Highly resistant to many cucumber pests, including cucumber beetles and powdery mildew. Fun Facts & History Jeffersons Favorite: Thomas Jefferson grew these in his vegetable garden at Monticello. Edible Spikes: While the spines look daunting, they are soft and completely edible when the fruit is harvested young. Garden Protector: The spiny vines and leaves act as a deterrent to pests (like tomato hornworms) when planted amongst other vegetables. Naturalized Globally: While originating in Africa, they have been naturalized throughout the New World and are a staple in Brazilian and Caribbean cuisine, where they are known as maxixe Long-Lasting: The vines are robust, often lasting longer into the cool part of the season than regular cucumbers. Historical Food: They were a popular item for pickling in the U.S. as early as 1792. Nutrition: They are known for being a source of vitamin A, iron, and calcium. They are high in moisture, making them refreshing in hot climates.
