Cucumber is a crisp, refreshing vegetable with a mild flavour. It’s best known raw in salads and sandwiches, but it also works surprisingly well briefly cooked.
Latin name: Cucumis sativus
Origin: South Asia (including India)
Plant family: Cucurbitaceae (gourd family)
Description
Cucumbers grow on an annual, creeping or climbing vine with tendrils that like to grip onto netting or canes. The fruit develops from yellow flowers and is usually harvested unripe: firm, juicy and green (some varieties have a paler skin).
In the kitchen
Cucumber tastes mild and gently sweet with a clean, watery crunch. Use it in salads, tzatziki, sushi, wraps and as a snack with dips. It pairs well with yoghurt, dill, mint, lemon, garlic, tomatoes, feta and a mild vinegar dressing. You can also quickly stir-fry or stew cucumber; it softens and becomes extra juicy.
Storage & preparation
Store cucumbers cool and dry, and use within a few days for the best crunch. Wash just before using. The skin is edible; peeling can help if the skin is thick or slightly bitter. For extra crispness, soak slices briefly in iced water. Pickling in a sweet-and-sour brine is perfect for quick pickles.
Tasty recipes with cucumber
Asian cucumber salad
An easy side dish that tastes delicious with oriental dishes and barbecue meat skewers
Cacık is a delicious, refreshing dish that’s perfect for warm summer days. This Turkish yoghurt dip is ideal as a side dish for kebabs or simply as a refreshing dip with bread.
