Seeds of Complex Heritage
CUCUMIS MELO VAR. FLEXUOSUS
Acur is not a variety of cucumber (Cucumis sativus) but it is a variety of melon (Cucumis melo var. flexuosus) eaten when it is unripe. More popularly known as the Armenian cucumber, acur’s common name reflects the strong connection of this variety with Armenian culture. During their migration of Armenians from Anatolia and Caucusus they brought acur seeds with them to Europe and North America. The tradition to grow this variety of Cucumis melo that is eaten unripe is well rooted in Mediterranean areas. Other examples are the Faqqus cucumber in Tunisia and other countries of North Africa, the Facussa in Sardinia (San Pietro island), cultivated by Tabarchini communities that escaped from Tunisia in 1700, and the Cucummaru which is still cultivated in Sicily. The Acur cultivar is valued for its flavor and cultural significance, particularly in Mediterranean and Middle Eastern cuisines. Armenian cucumbers are long, slender, slightly curved, and elongated with smooth, thin skin light green to pale yellow when ripe. The fruit is treasured for its crispy skin and the slightly sweet flavor that sets them apart from most cucumber types. Armenian cucumbers can be used for a wide range of dishes, from salads and pickles to just an ingredient adding freshness.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎
Eixarcolant, Barcelona (Spain) ︎︎︎
Postane, Istanbul (Turkey) ︎︎︎
Tlayolan, Berlin (Germany) ︎︎︎
Wolves Lane Centre, London (United Kingdom) ︎︎︎
Armenian Cucumber - Acur
CUCUMIS MELO VAR. FLEXUOSUS
Acur is not a variety of cucumber (Cucumis sativus) but it is a variety of melon (Cucumis melo var. flexuosus) eaten when it is unripe. More popularly known as the Armenian cucumber, acur’s common name reflects the strong connection of this variety with Armenian culture. During their migration of Armenians from Anatolia and Caucusus they brought acur seeds with them to Europe and North America. The tradition to grow this variety of Cucumis melo that is eaten unripe is well rooted in Mediterranean areas. Other examples are the Faqqus cucumber in Tunisia and other countries of North Africa, the Facussa in Sardinia (San Pietro island), cultivated by Tabarchini communities that escaped from Tunisia in 1700, and the Cucummaru which is still cultivated in Sicily. The Acur cultivar is valued for its flavor and cultural significance, particularly in Mediterranean and Middle Eastern cuisines. Armenian cucumbers are long, slender, slightly curved, and elongated with smooth, thin skin light green to pale yellow when ripe. The fruit is treasured for its crispy skin and the slightly sweet flavor that sets them apart from most cucumber types. Armenian cucumbers can be used for a wide range of dishes, from salads and pickles to just an ingredient adding freshness.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎
Eixarcolant, Barcelona (Spain) ︎︎︎
Postane, Istanbul (Turkey) ︎︎︎
Tlayolan, Berlin (Germany) ︎︎︎
Wolves Lane Centre, London (United Kingdom) ︎︎︎