 The cucumber is one of humanity's earliest food crops; cultivated cucumber seeds carbon dated at 7750 BC were excavated near the Burma-Thailand border. Introduced eventually to India, China, and Europe, the cucumber remains a popular vegetable worldwide. In fact, the Roman Emperor Toberius was so fond of cucumbers that he planted them in carts and his slaves wheeled them from one sunny spot to the next to catch maximum sunshine.
Health Benefits: A cucumber contains over 90 percent water (more water than any other food except its relative, the watermelon). Cucumber is used topically for minor burns--simply rub a slice over the burn--and also as a facial ingredient for clearing blemishes and for smoothing and softening skin. Holding a cucumber slice over an itchy, inflamed eye brings relief. Regarding the Department of Agriculture's Recommended Daily Allowance of critical nutrients, there's little going for a cucumber except that it contains negligible fat and calories. This, of course, makes it a popular dieting food. Cucumbers are, however, a superior source of silicon, which is integral for calcium absorption and which is generally lacking in the modern diet. Silicon also helps reduce cholesterol, and it strengthens the nerve and heart tissue.
Use: In the United States, cucumbers are mainly eaten raw in salads or pickled. In Asia, they are cooked, as they were in the United States until this century. To make them more digestible, slice in half lengthwise and scoop out and discard the seeds. If old or if raised without adequate water, cucumbers are bitter. To eliminate bitterness, cut off each end. Dip the end in salt and rub it against the exposed cucumber until foam appears. Discard the ends and rinse the foam from the cucumber.
 This is a long-time favorite cucumber in Japan that produces long slender cucumbers. The cucumber skin is dark green and has small spines. The flesh is firm, crisp and delicious.
from Rebecca Wood's The New Whole Foods Encyclopedia |
