Heirloom and Open-pollinated seeds

Mexican Sour Gherkin Cucumber


Min Qty: 0.5 g

Melothria scabra

The Mexican Sour Gherkin, also known as the "Mouse Melon" or "Mexican Miniature Watermelon," isn't a cucumber or melon at all. It is native to Mexico and Central America. This tiny cucumber is approximately the size of a grape and has a crisp, sour taste that is perfect for adding a burst of flavor to salads, sandwiches, or as a snack on its own.

The Mexican Sour Gherkin is believed to have been domesticated over 5,000 years ago by the indigenous people of Central America, who used it as a source of food and medicine. The cucumber was eventually brought to Europe by Spanish colonizers, who introduced it to other parts of the world.

Choose the right location: Mexican Sour Gherkin Cucumbers prefer a sunny location with well-draining soil. If your soil is heavy or poorly draining, consider adding compost or other organic matter to improve its quality.

Start seeds indoors: Mexican Sour Gherkin Cucumbers can be started from seed indoors about 4 to 6 weeks before the last expected frost. They prefer temps above 75F and can take up to 4 weeks to start germinating.

Transplant seedlings: Once the danger of frost has passed and the seedlings have grown to about 4 inches tall, it's time to transplant them into the garden. Plant seedlings about 18 to 24 inches apart in rows that are about 4 feet apart.

Provide support: Mexican Sour Gherkin Cucumbers are a climbing plant and will need support to grow. Provide a trellis, fence, or other type of support for the vines to climb on. They don't like to spread out over the ground.

Water regularly: Keep the soil consistently moist, but not waterlogged. A deep watering once or twice a week is usually sufficient. In hot weather, you may need to water more frequently.

Fertilize: Mexican Sour Gherkin Cucumbers will benefit from a balanced, all-purpose fertilizer applied every 4 to 6 weeks during the growing season.

Harvest regularly: Mexican Sour Gherkin Cucumbers are ready to harvest about 50 to 60 days after planting. Harvest regularly to encourage continued production.