How to cook Cucumber
Cucumbers are mainly used raw in salads or in sandwiches for a nice, juicy crunch. Don’t peel away the skin, unless it tastes bitter, as it’ll add a lovely texture and flavour. For larger cucumbers, halve them and scoop out the seeds to stop your dishes from becoming too watery. You can also scratch cucumbers all over with a fork to create a bigger surface area for your dressings and to add texture. Cucumbers are often used in yoghurt-based dips and in some summery soups. Some smaller varieties are pickled, too.
HOW TO PREPARE CUCUMBER
READ: Cucumbers for kids
WHAT ARE CUCUMBERS?
In the shops, most cucumbers look the same, but there are actually dozens of different shapes and sizes, with some as tiny as your little finger. They have been grown for around 4000 years. The explorer Christopher Columbus brought the plant to Haiti in 1494. From there, they were introduced to the US.
WHEN ARE CUCUMBERS IN SEASON?
Cucumbers are at their best over the spring and summer months.
HOW TO STORE CUCUMBER
Cucumber should be refrigerated and used as soon as possible after buying (or picking!).
What are the health benefits?
Cucumbers are a source of vitamin K. Vitamin K is needed for blood clotting, which means it helps wounds to heal properly. One quarter of a cucumber counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).