We like our cucumbers to be crisp and cool — especially when they’re in season, which is now. Cucumbers are scientifically known as Cucumis sativus and are related to squashes and melons. Some types of cucumbers work well for pickling while others (aka slicing cucumbers) are best eaten raw and fresh. Different varieties of cucumbers include: Kirby, Japanese, lemon, and Armenian.
The average size of cucumbers on the market ranges between six to nine inches with a few varieties that are smaller or larger. Look for the typical cylinder-like shape with skin colors that vary between white, light green, and dark green. Still other kinds of cucumbers have outside ridges. Farmers have recently developed “burpless” and seedless cucumbers that are easier to digest. We suggest that you scrape out the watery seedy portion from the middle when preparing raw cucumbers for salads. Meanwhile, other cooks prefer to skin cucumbers before adding them to dishes
Historians believe that the plant originated in Asia many centuries ago and was later introduced to the Middle East and Europe by explorers. Furthermore, the Colonist brought cucumbers with them over to the Americas. The Spanish have been pickling cucumbers since Ancient times while the French cultivated them in greenhouses since the reign of Louis XIV.
Select cucumbers that are firm and lack blemishes. Avoid cucumbers that have water-soaked areas and wrinkled ends. If you aren't going to prepare and consumer them right away, keep cucumbers refrigerated. Cucumbers contain a lot of Vitamin C, dietery fiber, and caffeic acid, which promotes healthy skin and a clear complexion.
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