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150 varieties of vegetables and herbs, plus historical notes and recipes as well as complete planting instructions.
It lists improved Bourbonne, the European strain of cucumber cultivated especially for use in making cornichons, the tiny pickle. And it adds instructions on how to make them.
Cornichons ^ Gather tiny fruit every day. Store it in ziplock bags in the refrigerator until you have at least 40-50. Wash and dry the fruit, then put it into a glass or ceramic bowl, sprinkle with Vi cup salt (fine or sea salt) and let stand 12 hours, adding sliced onions for the last hour of the standing period. When the time is up, wash and dry the cucumbers. Pack them
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