Vert Petit De Paris

Family: Cucurbitaceae Vegetable

Planting Schedule

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Crisp as a cool morning breeze, Vert Petit De Paris produces petite, emerald-green gherkins with a finely bumpy skin and a tight, refreshing crunch.

Their compact size and even shape make them especially satisfying for pickling, while their bright, garden-fresh flavor shines in quick brines and vinegar-forward preparations. Grow them for a steady harvest beginning around 50 days, when the vines reward you with a continuous parade of tender, flavorful fruits.

Light: Full SunMaturity: 50 DaysHabit: Vine

Botanical illustration of Vert Petit De Paris

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Vert Petit De Paris Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 18th	Jun 1st	Jul 21st – Aug 1st
Zone 2a	May 11th	May 25th	Jul 14th – Aug 29th
Zone 2b	May 1st	May 15th	Jul 4th – Aug 25th
Zone 3a	May 1st	May 15th	Jul 4th – Sep 1st
Zone 3b	May 5th	May 19th	Jul 8th – Sep 21st
Zone 4a	May 1st	May 15th	Jul 4th – Sep 24th
Zone 4b	Apr 29th	May 13th	Jul 2nd – Sep 27th
Zone 5a	Apr 24th	May 8th	Jun 27th – Sep 30th
Zone 5b	Apr 20th	May 4th	Jun 23rd – Oct 5th
Zone 6a	Apr 17th	May 1st	Jun 20th – Oct 10th
Zone 6b	Apr 11th	Apr 25th	Jun 14th – Oct 16th
Zone 7a	Apr 6th	Apr 20th	Jun 9th – Oct 20th
Zone 7b	Mar 27th	Apr 10th	May 30th – Oct 28th
Zone 8a	Mar 18th	Apr 1st	May 21st – Nov 5th
Zone 8b	Mar 9th	Mar 23rd	May 12th – Nov 12th
Zone 9a	Feb 20th	Mar 6th	Apr 25th – Nov 26th
Zone 9b	Jan 26th	Feb 9th	Mar 31st – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

This gherkin’s whole appeal is the snap—small, tightly textured fruits that don’t collapse in a sour brine. Pickle them vinegary and fast so the skin’s bumpy crunch stays audible, then let garlic and mustard do the heavy lifting.

Best Uses

quick refrigerator pickles in vinegar + sugar for 24–48 hours
small-bite gherkin relish, finely chopped and packed for sandwiches
raw snack slices with flaky salt and a squeeze of lemon
hot-and-fast brine quick-pickled rounds that keep their bite

Flavor Profile

lively, bright cucumber snap tight, bumpy-skinned crunch that stays springy vinegar-ready acidity fresh, grassy finish

Kitchen Pairings

white vinegar garlic mustard seed black pepper fresh dill crisp pork (prosciutto or bacon)

Frequently Asked Questions

What’s the most common disease problem for Cucumis sativus (Parisian Gherkin) and how can I prevent it?

A frequent issue is downy mildew, which shows as yellow patches on the upper leaves and a gray-purple fuzzy growth on the underside. Remove and destroy affected leaves early, then water only at the base so foliage stays dry, and increase airflow by spacing plants well. If problems start early, use a labeled downy-mildew fungicide and repeat according to the label during humid stretches.

How often should I water Parisian gherkin cucumbers during their main growing phase?

During active vine growth (roughly weeks 2–6), keep soil consistently evenly moist—aim for about 1 inch (2–3 cm) of water per week, split into 2–3 waterings if it’s hot or windy. Let the top 1 inch of soil dry slightly between waterings to avoid soggy roots, but don’t let plants wilt, since drought stress can cause bitterness and misshapen fruit.

How do I tell when Vert Petit de Paris (Cucumis sativus) is ready to harvest?

Harvest when fruits are small and firm—typically around 50 days from sowing—often about finger-length for Parisian pickling cucumbers. Pick every day or two once they start setting, because cucumbers left too long become seedy, softer, and less crisp. Fruit should snap slightly and feel dense; if they swell or look less bright, harvest sooner next time.