Cucumbers originated from Ancient India where they grew in the wild. Around 2-3 millennia BC, early Indian civilization managed to domesticate cucumbers and start infusing them into their rich cuisine. As time went by, manufacturing capabilities expanded, and they began to trade them with Middle Eastern civilization and Europe.
Cucumbers contain multiple B vitamins, including vitamin B1, vitamin B5, and vitamin B7 (biotin). B vitamins are known to help ease feelings of anxiety and buffer some of the damaging effects of stress.
Cucumbers have have three main varieties –
“slicing” – grown to eat fresh and are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. In North America, they are generally longer, smoother, more uniform in color, and have a much tougher skin.
“pickling” – are shorter, blockier and perfect for the pickle jar as well as the sandwich. Pickling cucumber plants yield heavy crops of fruit just over a few weeks. They are never waxed. Color can vary from creamy yellow to pale or dark green.
“burpless” – are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste. They can grow as long as 2 feet (0.61 m). They are nearly seedless.
During 18th century, expansion of cucumbers across North America suddenly stopped when several medicinal journals started reporting that cucumbers and all similar vegetables that were not cooked represented serious health risk. Discouraged by those misconceptions, cucumber use plummeted across the continent, which was reversed only in 19th century.
Placing a cucumber slice on the roof of your mouth may help to rid your mouth of odor-causing bacteria. Some say, eating cucumbers may also help to release excess heat in your stomach, which is said to be a primary cause of bad breath.
Discover delicious recipes and new ways to enjoy cucumbers this season. We love the inspiration Bon Appetit shared here.
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