A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 
home / foodlexicon   foodlexicon.org

category: food/groceries: vegetables: fruit vegetables

Cucumber, English Cucumber, bot.: Cucumis sativus, de.: Salatgurke, Schlangengurke, Gurke, fr.: concombre, it.: cetriolo, es.: buvango, pepino

English Cucumber

Cucumbers are a vegetable, more specifically a fruit vegetable that belongs to the gourd family (bot.: Cucurbitaceae). The first cultivation of cucumbers is unclear. While some sources state that it has been cultivated as long as 4000 years ago in the Southern part of the Himalayas, others think that cucumbers have their origin in Africa. They state that cucumbers came to the Southern Europe via Egypt. They were introduced to Northern Europe in the 19. Century. England was the first country to cultivate cucumbers in greenhouses. Today cucumbers are cultivated around the world. Since they need warm temperatures, some countries depend on greenhouse cultures. Even temperatures slightly above the freezing point restrain the growth of the thermophilic plant.

The largest producing country is China, Russia and Japan follow as second and third. In Europe Spain, Greece, the Netherlands, Canary Islands, Italy, France and Germany are the most important producing countries. From the botanical point of view the cucumber is a fruit vegetable with fleshy berry fruits. It does not tolerate frost and is an annual, herbaceous plant with creeping or climbing vines. Its fruits may be as heavy as 1.5 kg. They are usually eaten unripe, when they are still green. The colour of ripe cucumbers ranges from white to yellow, orange-yellow and yellow-brown. The surface of young fruits often shows prickly warts, which disappear in older fruits. English cucumbers are the most popular variety worldwide. They are mostly straight and very even, are often shrink-wrapped in foil because this way they stay fresh for much longer.

A smaller variety of the cucumber is only 15 cm long and weighs no more than 250 grams. It is sold as mini seedless cucumber or Persian cucumber. It is very aromatic and gets more popular every year. Lebanese cucumbers are small, smooth and mild. They have a thin skin and are almost seedless. They are popular in Australia and New Zealand. Ridge cucumbers are shorter cucumber varieties with a tougher skin. They may be grown in cooler climates. In some countries like Germany similar varieties are used for cooking. Japanese cucumbers are smaller than English cucumbers and have a dark green, bumpy skin. They have a strong, fresh cucumber taste.

Visitors of this page also viewed:

Other Languages

Cucumber (Links)
  Calorific value
  foodlexicon on Twitter
  Ihre Links hier

Bookmark us
   Add to Google

What's New
  Wild cucumber
  Australian tamarind
  Peppermint gum
  Lemon ironbark
  Strawberry gum
  Tasmanian cider gum
  Alpine Pepper
  Cape barren tea
  Tasmanian pepper
  Dorrigo pepper
  Australian pepper
  Cinnamon myrtle
  Bush tomato
  Aniseed myrtle
  Gum and resin
  Lemon myrtle
  Honey pot ants
  Edible insects of Australia…
  Australian Aboriginal sweet…
  Bush spices
  Australian bush meat
  Native Australian nuts and …
  Australian bush fruits

Culinary Dictionary
  German - English culinary dictionary: english - german - english
  German - Italian culinary dictionary: italian - german - italian
  German - Spanish culinary dictionary: spanish - german - spanish
  German - French culinary dictionary: french - german - french

  Disclaimer Disclaimer
  Guidance for use
  Printable version

  Links 2008
  Links 2007

Top | Homepage | © en.foodlexicon.org