Cucumber
More than 95 % water, the most refreshing summer vegetable.
- Season: May, June, July, August, September
- Peak season: June, July, August
- Botanical family: Cucurbitaceae
History
Native to the foothills of the Himalayas in India, the cucumber has been grown for over 3,000 years. The Romans loved it: Emperor Tiberius demanded it all year round. In France, Charlemagne listed it among the plants to be grown on royal estates in the 9th century.
Origin and growing regions
In France, cucumbers are mostly grown in greenhouses, which extends their season:
- Pays de la Loire
- Brittany
- Centre-Val de Loire
Benefits
The cucumber is the champion of freshness:
- Maximum hydration: About 96 % water for 12 kcal per 100 g.
- Vitamin K: Found mainly in the skin.
- Potassium: Helps the body get rid of excess water.
- Filling: Crunchy and bulky, for very few calories.
Varieties
- Long Dutch: Smooth and never bitter, the best seller.
- Mini (Lebanese): Small and crunchy, thin skin.
- Gherkin: Picked tiny for pickling jars.
- White: Creamy skin, very mild taste.
- Lemon: Round and yellow like a lemon.
Zero waste
- Storing: In the fridge, away from tomatoes and apples, which make it yellow: 1 week. Once cut, wrap the end.
- Freezing: Not recommended: it goes soft. As cold soup or gazpacho, yes, up to 3 months.
- Nothing goes to waste: A softening cucumber makes tzatziki or flavoured water. The peelings refresh tired eyes.