About Cucumbers - Cucumis sativae
Cucumbers (Cucumis sativae) were believed to have originated in India and spread through Greece and Italy. They made their way into North America agriculture by the middle of the 16th century. Cool and moist due to their high water content, “cukes” belong to the same family as pumpkins, zucchini, watermelon and other squashes.
Cucumbers have been cultivated since about 8,000 B.C. The cucumber was introduced to Europe by Alexander the Great. In Roman times, the Emperor Tiberius grew cucumbers in carts, and had his slaves wheel them around to catch the sun. Cucumbers were brought to the Americas by Columbus, who planted them in his experimental gardens in 1493.
Cucumbers are about 95% water. The inside of a cucumber can actually be up to 20 degrees F. cooler than the outside temperature. A light and cooling vegetable, the cucumber helps us replenish the fluids and minerals lost in our perspiration, leaving us “cool as a cucumber.” Cucumbers are also an effective skin conditioner. Try rubbing the inside of a cucumber peel on your face and experience its refreshing benefits.
Storage
Cucumbers are most stable at 45 to 50 degrees, however, refrigeration is necessary to retain moisture. Store cucumbers in the hydrator drawer of the refrigerator. They will keep up to one week. A cucumber refrigerated after being cut or peeled will deteriorate quickly. Use up leftovers as soon as possible.
Preparation Tips
Although waxed cucumbers from the grocery store need to be peeled, there is no need to peel your organic cucumbers; simply wash to remove any garden grit.
Although generally eaten raw as part of a salad or vegetable platter, cucumbers may be lightly cooked, used in summer soups and sauces, pureed and used in dips, or even fried.
Dice or slice into green salads or chilled vinaigrette-style salads.
Use sliced cucumbers in sandwiches or on top of snack crackers for extra crunch.
Kids enjoy munching on them any way you slice it!
Make refrigerator pickles: Slice cucumbers into a bowl. Cover with a weak dilution of water, vinegar and salt (dill seed and garlic optional). Cover and refrigerate. Delicious!
Make chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper.
Add pureed or grated cucumber to a chilled vegetable soup stock.
Sources: www.foodreference.com and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
The cucumber is a natural diuretic and laxative, and a digestive aid. It is rich in minerals and low in fats and sodium. The cucumber’s skin contains the predominant share of nutrients, including all of its vitamin A.
(1 cup raw, sliced cucumber, with skin)
Calories 8
Total Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Vitamin C 2% RDA
Vitamin A 1% RDA
Vitamin K 11%
Manganese 2% RDA
Sources: www.nutritiondata.com and “Whole Foods Companion,” by D. Onstad, 2004.