Contributed by: Jennifer A. Wickes
The History of the Cucumber
Cucumbers have been around for thousands of years. It is believed
that they originated from either Thailand or India. They are from the
gourd family, and considered a fruit.
What varieties are there?
English cucumber or Hothouse cucumber can grow up to 2 feet.
How to choose a cucumber?
Cucumber season is from May to August. Choose a firm cucumber with a
smooth brightly colored dark green skin. Avoid cucumbers with soft
spots or shriveled areas.
The fruit is long and cylindrical, with a mild flesh, edible seeds
and a dark green skin. This skin does not require peeling, unless it
has been waxed. The cucumber is usually eaten raw, like in salads.
Smaller cucumbers are used for pickles.
How do you store a cucumber?
Store whole cucumbers, in a plastic bag in the refrigerator up to 10
days. Wash thoroughly before using. A cut cucumber can be
refrigerated if tightly wrapped for 5 days.
anise seed, basil, caraway seed, chervil, chives, cilantro, cumin,
dill, fennel, marjoram, mint, mustard, paprika, parsley, saffron,
savory, tarragon, thyme, turmeric
1 medium cucumber = 1 1/2 cups chopped
Herbed Cucumber Salad
Prep 0:10 Cook 0:00 Stand 3:00 Total 3:10
- 1 packet Butter Buds Mix, liquefied
- 1/4 cup red wine vinegar
- 1-tablespoon sugar
- 1/4-teaspoon thyme
- 1/8-teaspoon tarragon
- 2 cups sliced cucumbers
- 1/3 cup thinly sliced onions
- 4 lettuces
In covered jar, combine Butter Buds, vinegar, sugar, thyme, and
tarragon; shake well. Place sliced cucumber and onion in glass bowl.
Add dressing and mix well. Chill several hours to marinate. Serve on
Source: Cumberland Packing Corporation
Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
- 3 cucumbers, sliced as thinly as possible *
- 1/2 teaspoon dried chili pepper flakes
- 1 tablespoon sugar, dissolved in:
- 1/4-cup hot water
- 4 tablespoons white vinegar
- 2 tablespoons minced red onion OR 1 tablespoon minced scallions, (optional)
*Note: The book says to peel the cucumbers only if they are waxed and
even then leave on a few strips.
In a bowl, generously salt the sliced cucumbers. Allow sitting for at
least 30 minutes, stirring occasionally.
Combine the other ingredients.
Squeeze out as much of the cucumber juice as you can, by wringing a
handful at a time in a double layer of cheesecloth or a dishtowel.
Twist until you can extract no more juice.
Combine the squeezed cucumbers and the sauce in a serving bowl and
refrigerate until ready to serve.
Source: Public domain recipes converted from Meal Master
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cooking With The Seasons". This
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