Cool as a Cucumber

Cucumis sativus (the garden cucumber) is thought to have been in cultivation for at least 3000 years. They originated in India and were most likely introduced to Europe by the Greeks or Romans. Cucumbers were reportedly used by the Romans as treatment for scorpion bites and bad eyesight. Records of cucumber cultivation in North America appear by the mid-16th century. For a brief period in the 17th century it was thought to be unsafe to eat raw fruits and vegetables. Uncooked produce was given to livestock, and there is speculation that this is where the moniker “cowcumber” may have originated.

Fruit or Vegetable?

The cucumber is considered a fruit since they contain seeds and grow from flowering plants. They are members of the same plant family as squash and melons. There are two types of cucumber plants: vining and bush cucumbers. Vining cucumbers grow on vines with large leaves, and grow best when allowed to climb a trellis or fence. Bush cucumbers are better suited to containers and smaller gardens. They love sun and water and will grow quickly when they receive consistent care.

Humbly Nutritious

Cucumbers are low in calories and are made up of 95% water. They are also a good source of fiber – but don’t peel them, as most of the fiber is found in the skin. Other nutrients found in cucumbers include: vitamins C and K, magnesium, potassium, and manganese. Vitamin K is especially important for bone health as it increases bone density and restores calcium balances. Cucumbers are also high in antioxidants that may reduce the risk of the following health conditions: cancer, heart disease, lung disease, and autoimmune disease. The high water content is thought to aid in weight loss and promote hydration.

Scheduling a spa day? Bring the cucumber! They are thought to decrease swelling, irritation, and inflammation when used topically. Cucumber slices can also help alleviate sunburn and puffiness, though a high vegetable intake does promote a healthy complexion overall.

Don’t Like Cucumbers?

Of course, cucumbers are also wildly consumed in their second-best form: pickles. Cucumbers specifically grown for pickling are called “picklers”. They are soaked in brine, which is water saturated with salt and other ingredients such as vinegar, dill, garlic, and lime.

When shopping for cucumbers, be sure to choose firm cucumbers and avoid shriveled ends. They can be stored in the refrigerator for up to a week.

We’ve found two ways to use cucumbers that are sure to beat the summer heat. Enjoy!

Strawberry, Lime, Cucumber and Mint Infused Water