Cucumber

The cucumber, botanically known as the Cucumis sativus, is a extensively cultivated plant in the gourd family Cucurbitaceae that includes squash and also muskmelon. Though it is technically a fruit, cucumbers are widely considered vegetables.

In fact, the cucumber is an annual creeping vine that roots in the ground and grows up fencing or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. Cucumber has large heart-shaped leaves that form a canopy over the fruit. The flowers of cucumber are yellow colored and bell shaped, while the fruit is ribbed green. Cucumber has cylindrical, elongated shape, with tapered ends, and it may be as large as 60 cm in length and 10 cm in diameter.

Although plant explorers are yet to find out an uncultivated sample of cucumber, it is known to have its origin in India. Cucumber is one of the oldest vegetables known to mankind and is reported to have been cultivated for thousands of years. While records available state that the ancient Egyptians used cucumber as a food, while it was also a favorite vegetable among the Greeks as well as the Romans. Interestingly, cucumber is among the very few vegetables mentioned even in the Bible.

Here are a few tips on selecting the best quality of cucumbers. The best quality of cucumbers for slicing should be rigid, unsullied, bright, and able-bodied as well as of average or dark green in color. It is always advisable to stay away from shrunken or dried up cucumbers. Normally, the flesh of the cucumber is tough or rubber-like and slightly bitter to taste. Over-matured cucumbers can easily be identified by their messy and inflated exterior. Even the color of the over-matured cucumbers are not green, but dull and very often yellowish. Besides, the flesh of the overgrown cucumbers is very tough and they contain hard seeds. Even the tissues present inside the seed cavities are like a jelly. Under no circumstance should cucumbers in these conditions be used for slicing.

There are types of good quality cucumbers that are base green in color when they are full-grown and suitable for slicing. These varieties of cucumbers are usually whitish at the tips and have lines like ribs running from one tip to another. The tips of this variety of cucumbers change from light green to whitish to yellowish when they are over-mature.

Uses

Interestingly, cucumbers are alkaline and starch-less vegetables and among the best cooling food when they are added to vegetable juices. In ancient times, owing to its slight bitter taste, people were of the opinion that they would die if they consumed the vegetable without peeling it. However, this is not true and over the years people have realized the fact. Cucumbers are useful in more ways than one. While the vegetable acts as an excellent digestive support, cucumbers also help in purifying the bowel. Many people eat cucumber raw after soaking it in salt water to get rid of its slightly bitter taste. However, this is not necessary and the vegetable can be consumed raw after slicing it finely. These cucumber slices can be eaten raw with sour cream, lemon juice or yogurt for a cool and pleasant summer dish.

The cucumber is also a natural diuretic used in the fitness world by bodybuilders and people trying to reduce fat. Cucumbers have cosmetic use too. They have an excellent effect on the skin and also have a cooling effect on the blood. While cucumbers keep the skin cool and clean during hot summers, they help in maintaining the temperature of the blood in the body. It is due to these qualities of the cucumber that the ancient adage, ‘Keeping cool as a cucumber’ gains ground.

Habitat and cultivation

Cucumbers are known to be native to India and there is enough evidence available that shows that cucumber has been cultivated in Western Asia for about 3,000 years. Cucumber is also listed among the useful foods of ancient Ur. Some sources also mention that cucumber was cultivated in ancient Thrace. From India, cucumber spread to Greece where it was called “vilwos” and Italy, where the Roman people were especially fond of this vegetable. Later, cucumber was introduced in China. Today, cucumber is widely cultivated across the globe.