Cucumber - Parisian Pickling
Also known as Improved Bourbonne, this dark-green cucumber with firm, thick flesh and inconspicuous seeds is suitable for pickling or slicing. An historic French variety used in the late 1800s to manufacture gherkins (cornichons). Listed in 1892 by James J. H. Gregory of Marblehead, Massachusetts. Can be harvested small for pickling (50 days) or larger for slicing (70 days). ±1,000 seeds/oz.