Cucumbers

Cucumbers are believed to have originated in India 3,000 years ago. In the 9th century, cucumber cultivation appeared in France and had been introduced to England by the 14th century. Cucumbers are believed to have been introduced to North America in the mid-16th century.

Cucumbers are available year-round. The top-producing U.S. state is Florida, with peak seasons running from March through May and November and December. Other top producing states include California, Georgia, Michigan and New Jersey. Imports of cucumbers are available from Mexico year-round, and their peak season runs from November through July.

Slicing The slicing variety indicates the cucumbers that are harvested for fresh consumption. These cucumbers are used to slice and in salads or sandwiches. They are thick with dark green skins. Pickling Pickling cucumbers are used in processing or to make pickles. This variety of cucumber typically has thinner skin than the slicing variety and is shorter in length but has a longer shelf life. However, pickling cucumbers decreases the nutritional value.

 

Look for firm cucumbers with a deep green color. Avoid cucumbers that are not firm over their entire length or those with shriveled ends.

Raw preparation

Cucumbers are best eaten raw (peeled or unpeeled) and are traditionally used as a basic salad ingredient or on vegetable trays. They are increasingly popular sliced and placed on vegetarian sandwiches. They can also be used in salsas.

Cooking

They can also be sliced, dipped in batter and fried. Cucumbers can be cooked until just crisp and flavored with olive oil and herbs. They can also be added to soups.

Baking

Cucumbers can be stuffed and baked by hollowing out the shell, chopping the inner cucumber and adding bacon, onions and celery. Place cucumbers on a baking sheet and bake. They also complement baked fish dishes.

Freezing

Cucumbers can be chopped and combined with other vegetables like peppers and onions and covered with vinegar and frozen.

¾ of a medium cucumber = 1 cup chopped

Unpeeled cucumbers should be washed in cold water to remove any soil or other dirt. Cucumbers should be refrigerated in a plastic bag soon after purchase. They should keep for about a week.

USDA Grades (Field-grown cucumbers)
U.S. Fancy
U.S. Extra 1
U.S. 1
U.S. 1 Small
U.S. 1 Large
U.S. 2

Cucumbers are 95% water, which means they do not contain a lot of nutrients. However, they are low in fat, saturated fat, sodium, cholesterol and calories.

Nutrition Facts Serving Size 1/3 medium (99g)

Amount Per Serving

Calories 10   Calories from Fat 0

% Daily Value*

Total Fat 0g   0%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 0mg   0%

Total Carbohydrate 2g   1%

Dietary Fiber 1g   4%

Sugars 1g

Protein 1g

Vitamin A 4% *   Vitamin C 10%

Calcium 2% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

• Cucumbers are one of the oldest known cultivated vegetables. They have been cultivated since 8000 B.C.
• Cucumbers are about 95 percent water.
  

 

USDA
The National Center for Food and Agricultural Policy
University of California Cooperative Extension
Cucumber Growers Association
University of Florida
Institute of Food and Agricultural Sciences
North Carolina State College of Agriculture and Life Sciences
GourmetSleuth.com
Foodreference.com
www.foodreference.com
Cooks.com

 

The U.S. Department of Agriculture was reporting the following prices on cucumbers from South Florida:

Waxed 1 1/9 bushel cartons/crates medium mostly $10.35-10.85, fair quality $5.35-6.85, small $7.35-8.85; cartons 24s mostly $4-4.85

*Prices from the USDA's National F.O.B. Review, March 26.