History
Cucumbers originated in India and have been cultivated for over 3,000 years. They spread through ancient Greece and Rome and are now a staple in cuisines worldwide, from Mediterranean to Asian.
How to grow
Sow seeds after the last frost in warm, rich soil.
Provide a trellis for vining varieties to save space.
Water consistently — cucumbers are 95% water.
Harvest when fruits reach the desired size; pick regularly to encourage production.
Choosing and storing
Choose firm, dark green cucumbers with no soft spots.
Avoid yellowing or puffy cucumbers — they are overripe.
Store in the refrigerator crisper for up to a week.
Wrap cut cucumbers tightly and use within 2–3 days.
Do not freeze raw cucumbers.
Preparation
Wash thoroughly; peel if the skin is thick or waxed.
Slice, dice, or ribbon for salads and sandwiches.
Salt sliced cucumbers and let sit to draw out excess water for tzatziki.