CUCUMBER
THE ORIGINS OF
CUCUMBER
Cucumbers originate from the foothills of the Himalayas. 5000 B.C. the Chinese used
cucumbers and the Egyptians also used them later, around 1800 B.C. The Romans loved it like Tiberius, so you can find it in the recipes of Apicius, the famous cook. Since then, it has always been the same enthusiasm for this vegetable.
THE VARIETIES OF CUCUMBERS
Cucumbers (Cucumis sativus) belong to the cucurbit family.
It is found in two forms:
Pickles, which are varieties with small fruits and more or less warty skin.
Cucumber for varieties with longer and more voluminous fruits. The skin is smoother.
Among the cucumbers we note:
The “thorny” cucumber is covered with a few pikes on a part of the skin. This cucumber is still used in the south of France.
Long greenhouse cucumbers were developed in the Netherlands at the end of the Second World War. It predominates in the current market, because it is long, straight and devoid of bitterness.
We can still mention the mini-cucumber which reaches 14 to 25 cm.
HOW TO CHOOSE CUCUMBER
The color of the cucumber must be uniform dark green. The skin should be smooth and tight, avoid large cucumbers because they have more seeds. Small cucumbers are juicier and crisper.
HOW TO STORE AND COOK
CUCUMBER
If you do not peel the cucumber, it is essential to wash it thoroughly because it has been in contact with the ground during its growth. It is a fragile vegetable that cannot be stored for more than two days in the refrigerator.
In the past, the cucumbers in our vegetable gardens had a more pronounced flavor, so they were drained in coarse salt for one to two hours before being put into salads. If digestion problems arise, you can try this method or first remove the part that contains the seeds. Indeed, by making it drain, we lose a good part of the mineral salts with the water.
CUCUMBER’S HEALTH PROPERTIES
Cucumbers are waterlogged and thus contribute to meeting the body’s water needs. Cucumber is a remineralizing vegetable par excellence, it is recommended for its contribution in iron (antianemic), calcium and magnesium.
