Cucumber

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

History Of Cucumber

The cucumber is believed native to the great Indian center of plant origins which lies between the northern part of the Bay of Bengal and the towering Himalayas. The cucumber has been cultivated for at least 3,000 years in Western Asia, and was probably introduced to other parts of Europe by the Romans. The Romans used highly artificial methods of growing the cucumber when necessary to have it for the Emperor Tiberius out of season. Charlemagne had cucumbers grown in his gardens in 9th-century France. They were known in England in the early 1300's, but the art of growing them was apparently lost there as a result of a long period of war and turmoil. Columbus brought the cucumber to the New World, along with many other vegetables. He had them planted in Haiti in 1494, and possibly on other islands.

Cucumber Nutrition Info

Although less nutritious than most fruit, the fresh cucumber seeds are still a source of vitamin C, vitamin K, and potassium, also providing dietary fiber, vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, copper, and manganese.

Cucumber Health Benefits

The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

Storing Cucumber

The fruit is commonly harvested while still green, and eaten as a vegetable, whether raw, cooked, or made into pickled cucumbers. Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures.

Cucumber Trivia

A few varieties of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Most cucumber varieties, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose.

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