Harvesting of Spreewald cucumbers started – a year full of challenges!

Harvesting of Spreewald cucumbers started – a year full of challenges!

Harvest time has begun! The starting signal for the harvest of the famous Spreewald cucumbers was given on June 18, 2025, and the anticipation is great. Loud rbb24 This season, cucumbers are harvested from an area of ​​around 500 hectares. Over the next eight to 12 weeks, farmers expect a yield of around 30,000 tonnes, although they face some challenges with cool and dry corn.

Gregor Knösels, an experienced cucumber grower, reports suboptimal growth that delayed the harvest by a week. Nevertheless, Knösels is confident that there will be no difficulties with the purchase of the cucumbers, despite the staff reductions at its main customer, the Spreewaldhof. Peters Spreewaldhof plans to continue processing the valuable cucumbers, which is of essential importance for the region.

Challenges and opportunities

The challenges are numerous: from difficulties in recruiting seasonal workers needed for manual harvesting to increasing input and personnel costs, which are reported by many companies in the “Spreewald Gurken” protection association. In addition, climate changes have a negative impact on cultivation and processing. Another problem is difficult access to Ukrainian harvest workers due to the ongoing conflict, with around 3,000 harvest workers needed annually.

Fortunately, there are also positive developments. The Spreewaldverein e.V. promises with optimistic harvest forecasts that a promising weather forecast will favor the harvest. In addition, the cultivation of organic areas covering 75 hectares is becoming increasingly important. “Spreewald cucumbers” have been recognized as a protected geographical indication (PGI) for over 25 years, which guarantees their quality and origin.

A local treasure

The Spreewald cucumber is not only a culinary highlight, but also part of Brandenburg's cultural heritage. The famous German writer Theodor Fontane described it as one of the best agricultural products in the region as early as the 1870s. Their moist, humus-rich soils and the appropriate climate in the Spreewald ensure an unmistakable taste, which is further enhanced by the careful processing and special spices. This tradition of making cucumbers continues to the present day and is maintained by around twenty pickles in the Spreewald economic area.

There is even a cucumber cycle path for anyone who wants to learn more about this regional delicacy. A logo with a laughing cucumber on a bicycle leads the way through the picturesque landscapes of the Spreewald and shows how deeply rooted the cucumber culture is in the region.

The Spreewald Marathon and other events that put the cucumber in the right light ensure that the Spreewald cucumber also receives attention beyond the region's borders. An example of pop culture significance is the film “Good Bye, Lenin!” by Wolfgang Becker, who once again brought the product into the spotlight.

The challenge presented by this year's cucumber harvest shows us the dedication and skill of farmers who are making the best of the situation despite all odds. With its cucumbers, the Spreewald remains a valuable part of Germany's culinary heritage and a real treat for anyone who wants to taste the fine pickled cucumbers.