Cucumbers are thought to have originated in Southern Asia and were very popular in India. They eventually spread to Europe, where for thousands of years they were used to quench thirst. Related to the watermelon and with a water content of 96%, it is easy to see why they are so refreshing. Cucumbers are very popular in summery salads, adding an interesting texture. In New Zealand we can buy several varieties of cucumber.

This is the most popular cucumber and is grown under glass. It is long, usually about 30 – 45 cm, and is often individually wrapped in plastic. This is because it has a very soft skin that is easily damaged. The plastic also stops it drying out and going soft. Telegraph cucumbers are often referred to as seedless as, when harvested at their best, the seeds are immature or virtually nonexistent.

What to look for

The best cucumbers will have a firm skin and an even colour. The shade of the cucumber is important with telegraph and short cucumbers, a vibrant green colour assures the buyer that the cucumbers have recently come from the vine, whilst a dull green or yellow indicates age.

How to keep

Store at 10 - 12ºC with a relative humidity of 90 - 98%. Lower temperatures will cause chilling damage. Cucumbers are ethylene sensitive which means they should be stored separately from ethylene producing fruits and vegetables.

CONSUMER STORAGE: Store in the warmest place in the fridge, use promptly. At some times of the year it is all right to store on the bench. Lebanese cucumbers are always best refrigerated.

Nutritional value

Cucumbers are relatively poor in terms of nutrient content, however they are one of only a few foods to contain silicon. Silicon isn’t a very common mineral and some sources state that it is important in connective tissue such as skin, hair and nails. Eating both the skin and seeds will deliver the best nutritional benefits. Cucumbers also contain some vitamin C, pro vitamin A as â-carotene in the skins, fibre through their skin and seeds, and potassium. Lebanese cucumbers have about twice as much vitamin C as other varieties.

How to prepare

Young cucumbers have a mild and tender skin and it is unnecessary to peel them. Telegraph cucumbers never need to be peeled. Many European recipe books advocate peeling and removing the seeds, but in New Zealand the whole cucumber is usually enjoyed.

Ways to eat this vegetable

Cucumbers are most popular as a salad vegetable, but they can be prepared in a surprising number of other ways. They make an excellent cold soup. They can also be peeled and chopped and then sautéed to serve with fish. Cucumbers can be hollowed out and filled with a savoury filling which depending on the type of filling may be either eaten raw, micro waved or baked. Cucumber is a great addition to pickles or chutneys. Slices of cucumber with a topping such as salmon or paté can be used as you would crackers when serving nibbles with drinks.

When you can get it

Available all year round. Short and apple cucumbers are most plentiful in the summer months.


Vegetable information kindly provided by www.vegetables.co.nz