What do you call a vegetable standing in line? A queue-cucumber!

High in water content and low in calories, the cucumber is a versatile member of the cucurbit family. Cucumbers are ninety-six percent water, meaning they are a great source of hydration! They also contain small amounts of fiber, vitamin A and vitamin C. These nutrients are found in larger quantities in the skin, so make sure to wash your cucumber well and eat it unpeeled! Cucumbers can come in a variety of shapes, sizes, and colors, and textures, ranging from small, green and bumpy to large, white and smooth. While smaller varieties of cucumber are often better for pickling, larger varieties are generally grown to be sliced and eaten fresh. 

At the store, look for cucumbers that are firm and evenly colored, avoiding those that are shriveled, scarred, or have soft spots. Refrigerated cucumbers should be stored near the front of the fridge to avoid over-chilling and should be eaten within a week. Pickled cucumbers will last in the fridge for up to three months! Make sure to wrap cut cucumbers tightly or store them in water in a closed container to keep them fresh. Wash all cucumbers thoroughly before eating or pickling by scrubbing with a clean vegetable brush under running water.

Originating in South Asia over 3000 years ago, cucumbers are now grown all over the world. They grow on vines that are often supported by trellises or poles to keep the produce up off the ground as it matures. Eat them as a snack, add them to a salad for extra crunch, blend them into a drink to stay cool in the heat, or try quick pickling them to add some acidity to your dishes. 

With plenty of varieties to choose from and so many different ways to enjoy them, there’s something for everyone to love about cucumbers!