The fourth most widely cultivated “vegetable” in the world, the cucumber is related to both the melon and squash families. We call it a vegetable, but it is technically a fruit. Cucumbers are 90 percent water but still manage to provide many valuable health benefits. The health benefits of cucumber include vitamins C, A, K and B5, endowing health benefits that fight inflammation and infection.
Cucumbers have a mild, refreshing flavor that mixes so well with other garden offerings.
Cucumbers require a bit of garden space, since they grow on trailing vines. The two most common varieties of are pickling and slicing cucumbers. Slicing cucumbers are best eaten fresh. They are around seven to eight inches long and have thicker skins than other varieties. Pickling cucumbers are three to four inches long with spines on the skins. They are more suited for fermenting and making into pickles. Other popular varieties include the English, American, lemon and Persian.
Cucumbers ripen at different times while on the vine. If left on the vine too long, they will become bitter tasting. It is best to pick cucumbers as they ripen, which is usually 8-10 days after the female flowers open. Cucumbers that are beginning to yellow indicate they are not the best vegetable.
When purchasing cucumbers at the farmers markets, look for ones that have an even bright colored skin. They shouldn’t be sweating or look dull. Select those that are small or medium sized that will be fleshier. The large ones could have a lot of seeds. Test for firmness to be sure they do not bend easily.
