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Cucumbers are generally small to medium-sized varietals, averaging 15 to 30 centimeters in length, and have a narrow and elongated shape with slightly tapered, rounded ends.
Cucumbers are an excellent source of vitamins such as vitamin C to strengthen the immune system, vitamin K to assist in faster wound healing, vitamin E to protect the cells against free radical damage, and vitamin A for faster wound healing. The cucumbers also contain potassium to balance fluid levels within the body, magnesium to control nerve functions, manganese to develop connective tissue, and other amounts of folic acid, calcium, and iron.
English cucumbers have a mild, sweet, and vegetal flavor suited for various raw or cooked preparations. The cucumbers bear thin skin and do not need to be peeled before consumption, being sliced or served in sticks with fresh dips or on appetizer platters. Cucumbers can also be chopped into salads, sliced and layered into sandwiches, cut and rolled into sushi, or mixed into side dishes for bento boxes. In Japan, cucumbers are viewed as a cooling ingredient, utilized as a reprieve to spicy or hot foods. English cucumbers pair well with tomatoes, chile peppers, broccoli, and beans, fruits such as citrus, berries, melons, papaya, and mango, seafood such as cured and smoked fish, and herbs including mint, chives, and parsley.
Whole cucumbers will keep for a couple of days or up to one week when stored in a plastic bag and kept in the refrigerator. Once sliced, the open end should be wrapped in plastic wrap and stored in the refrigerator’s crisper drawer.
Cucumbers are an excellent source of vitamins such as vitamin C to strengthen the immune system, vitamin K to assist in faster wound healing, vitamin E to protect the cells against free radical damage, and vitamin A for faster wound healing. The cucumbers also contain potassium to balance fluid levels within the body, magnesium to control nerve functions, manganese to develop connective tissue, and other amounts of folic acid, calcium, and iron.
English cucumbers have a mild, sweet, and vegetal flavor suited for various raw or cooked preparations. The cucumbers bear thin skin and do not need to be peeled before consumption, being sliced or served in sticks with fresh dips or on appetizer platters. Cucumbers can also be chopped into salads, sliced and layered into sandwiches, cut and rolled into sushi, or mixed into side dishes for bento boxes. In Japan, cucumbers are viewed as a cooling ingredient, utilized as a reprieve to spicy or hot foods. English cucumbers pair well with tomatoes, chile peppers, broccoli, and beans, fruits such as citrus, berries, melons, papaya, and mango, seafood such as cured and smoked fish, and herbs including mint, chives, and parsley.
Whole cucumbers will keep for a couple of days or up to one week when stored in a plastic bag and kept in the refrigerator. Once sliced, the open end should be wrapped in plastic wrap and stored in the refrigerator’s crisper drawer.
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