Nutritional value

Vitamins A, C and E. Skin contains minerals including magnesium, potassium and silica.

Storage

In the fridge for a week. Sealed in its wrapping increases its life considerably.

Season

Under glass, from the end of February - September.

Choose

Select a bright skinned, firm specimen which is wrinkle free.

Uses

Salads, baked, soups, pickled.

Recipe

Pear, cucumber, caraway and honey salad

Cool as,
and refreshing

Cucumis sativus

A member of the Cucurbitaceae family, along with squash, pumpkin, marrow, melon and gourd. Botanically speaking, a cucumber is a fruit (it develops from a flower and has enclosed seeds) but it's one of the stars of salads and sayings with that Über refreshing, cool character.

The cucumber has been around for some time, originating in its wild form from the mountains of Northern India, and been cultivated in Asia for over 3000 years. As with so much fruit and vegetables, the Romans introduced the cucumber to Europe and records show cultivation in England from around the 14th century (though lost and then reintroduced mid 16th century). At the time there was a prejudice against eating raw vegetables, but now, where would we be without our laid back, watery friend? What would the Queen serve in sandwiches at the palace?

Find cucumber too bitter? That will be the cucurbitacins, compounds that cause cucumber to taste bitter to some people.

Cucumber has a high percentage of water, this, coupled with vitamins and minerals gives it astringent, cooling and moistening qualities and thus a popular ingredient in beauty products.

It's not just supermarkets that demand straight cucumbers (they are easier to shrink wrap and transport), the Victorians used glass straighteners to attain the same desired effect.

Cornichons and gherkins? A cucumber cultivar, picked when small and often pickled.