Region of Origin
Commodity:
Cucumber
Description & Origin
Cucumbers grow on a vining plant in the Cucurbitaceae family, which also includes squash, pumpkins, and watermelons. While cucumbers are botanically a fruit, they are considered a vegetable due to their use. Cucumbers come in a range of colors, including yellow and white, but they are typically green. The coloration varies between varieties from solid, deep green to speckled white and light green....
Health Benefits & Nutrition
Cucumbers are a very hydrating vegetable. Their hydrating properties make them popular both as a vegetable and as a skincare tool, applied topically to skin to reduce redness and puffiness. They also contain small amounts of potassium and calcium, particularly in seeded varieties. They are very low in calories, as well.
Cucumber has been used in traditional medicines for centuries. The juice has been used as a facial cleanser and treatment for skin irritations since ancient times. It is believed that even Cleopatra used cucumber juice to preserve her skin. In Greece, cucumbers treated ailments from bad eyesight to scorpion bites. Roman emperors insisted that cucumbers be cultivated year-round for its hydrating medicinal properties. Native Americans roasted cucumber seeds to treat kidney troubles.
Our Varieties
Cucumber Seedless
AKA: English Cucumber, Hot House Cucumber, European Cucumber
Description
Seedless cucumbers are elongated and thin with deep green skin and low ridges. These mild, sweet cucumbers lack the bitterness of a seeded cucumber, and their thin skin makes them a favorite for easy prep and snacking. Unlike slicing cucumbers, seedless cucumbers are not waxed after harvest to maintain the skin’s excellent texture and flavor. Instead, they are usually wrapped in cellophane to prevent moisture loss and preserve quality.
Variety Tips & Tricks
Seedless cucumbers are a classic favorite for snacking and salads.
Commercial Availability (Grown for the US Market)
Cucumber Persian
AKA: Mini Seedless Cucumber
Description
Persian cucumbers are a relatively small variety approximately 5 inches in length. Its dark green skin is thin and tender so the Persian cucumber does not require peeling. Persian cucumbers are a seedless variety, making their flavor mildly sweet not bitter at all. They have a crisp, firm texture with a pronounced crunch.
Variety Tips & Tricks
Persian cucumbers are most commonly eaten raw. Their dense, crisp flesh is excellent for quick pickles and salads.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Cucumbers are most often eaten raw, pickled, or fermented. They can be cooked, but such preparations are not particularly common. They are perhaps most iconic as a pickle, preserved in vinegar until sour and crisp. Cucumbers can also be lacto fermented, preserving the beneficial microbes in the food. As a raw ingredient, cucumbers can be sliced, diced, julienned, etc. and added to salads, salsas, rice bowls, and a variety of other dishes. They are excellent juiced and can be added sliced to filtered water for a refreshing drink.
Flavor Pairings
Celery, Carrots, Lemon, Lettuces, Dill, Thyme, Basil, Cilantro, Mint, Parsley, Watercress, Tomato, Pepper, Zucchini, Greek Yogurt, Feta Cheese, Goat Cheese, Blue Cheese, Olive Oil, Vinegar, Garlic, Onions, Lamb, Chicken, Bacon
How to Prepare
Thoroughly wash a cucumber before consumption, as some varieties are coated with wax before shipment. Cucumbers require very little preparation. Once washed, cucumbers can be eaten with the skin on or peeled. Seeds can be scooped out with a spoon or left in depending on preference.
How to Store in the Kitchen
Cucumbers do not like cold temperatures. Ideally, they should be stored at 50-54°F to extend shelf like without impacting quality, but such temperatures are difficult to achieve in a typical kitchen. They can be stored refrigerated under 45°F for a few days, but will eventually begin to soften and discolor. Once removed from refrigeration they should be consumed immediately. Thick skinned varieties, especially those with wax, can be stored at room temperature.
Fight Food Waste Tips for root to stem cooking
Every part of a cucumber can be eaten. The skin is an excellent source of fiber and the seeds are thought to be a good source of calcium!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
50-54°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – Exposure to temperatures below 50°F during storage can lead to water-soaked areas, pitting, and decay.
RELATIVE HUMIDITY:
95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
Cucumbers are very sensitive to ethylene, and will quickly yellow and decay when exposed. Do not mix cucumbers with ethylene producers during transport or storage.
Quality Assessment
Cucumbers should be a uniform shape and color within the definition of their grade. They should be firm and free from decay or shriveling at tip ends.
Important Handling Notes
Cucumbers are very sensitive to temperature and ethylene and will very quickly yellow and or decay when mistreated. If stored below 50°F they should be used within the next 2-3 days before the onset of chilling injury symptoms.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, cucumbers may last up to two weeks.
