Cucumber

Nutritional value per 100 g (3.5 oz) Cucumber, with peel, raw

Description and History

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.

Cucumbers were thought to originate over 10,000 years ago in southern Asia. Early explorers and travellers introduced this vegetable to Malawi and other parts of Asia. It was very popular in the ancient civilizations of Egypt, Greece and Rome, whose people used it not only as a food but also for its beneficial skin healing properties.

Uses

▸Cucumbers can be pickled for flavor and longer shelf life.

▸Sliced or diced on salads

▸Cucumber soup

▸Combined with yogurt and herbs to make a dip

Storage Tips

Store uncut and unwashed in the vegetable crisper in your refrigerator. Waxed cucumbers will store well for up to a week. Cut cucumbers should be wrapped in plastic and used within 2 days.

Cooking Tips