About Cucumber

• A member of the melon family, cucumber is botanically a fruit. We think of it as a vegetable because we eat it with salads and never as a dessert
• A cucumber has soft, juicy flesh with a refreshing cool flavor
• It is a rapidly recovering species: pick one and a new one grows in its place
• The gherkin is a small variety of cucumber

Selecting

Your cucumber should be firm, smooth and straight, with a uniform bright-green skin color. Avoid yellow or puffy cucumbers.

Storing

Be careful! Cucumbers are very sensitive to heat, so never leave them in direct sunlight or by radiators. Too long at room temperature will also make them wilt and turn limp. Better to store them in your refrigerator. If half used, cover the open end so that it doesn’t dry out.

Eating

Stay "as cool as a cucumber" and slice or chop it into your summer salads. You can eat the skin (it contains a lot of the nutrients) but wash it first.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Spain, Greece, the Netherlands in Europe. China is the world’s N° 1 producer.