Gin brand Hendrick’s, which is infused with rose and cucumber, hopes to add to its quirky credentials by growing a new world-first variety of cucumber.
The new variety will be called the ‘Unusually Australian cucumber’, and will be developed over ten weeks at a purpose-built greenhouse at the University of Sydney.
Expert cucumberist Robyn McConchie, Professor of Horticulture and Pro-Dean of the Faculty of Agriculture and Environment, and her team will preside over the new creation.
Hendrick's gin fans will get to vote via Facebook for which unusually Australian growing ingredients are used to fertilise the new variety (Kangaroo versus Emu poo, for instance).
Once fully grown, the cucumbers will be available to consumers.
