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Crunchy, refreshing, and cool mouthfeel. Goes great in salads, sandwiches, dips, and drinks. Can be sliced fresh, blended or pickled. Different types of cucumbers: English (seedless), garden, kirby, Persian. Cucumbers are typically consumed raw but can be eaten cooked by sautéing, baking, or boiling. Cucumbers are also differentiated by its growing and eating conditions. Found in American, Indian, Asian, and Mediterranean cuisine.
Cucumbers have over 90% water content, therefore are very low calorie and fat and can help meet hydration recommendations. Phytonutrients flavonoids and lignans have antioxidant, anti-inflammatory, and heart healthy characteristics.
Fresh cucumbers can be found in the produce section near other green vegetables. Ripe cucumbers have firm and green flesh. Look for fresh cucumbers without blemished, soft spots, or wrinkles. Fresh cucumbers are available in Texas from May to November. Pickled cucumbers can be found in preserved aisles and are available year round.
Cucumbers have a long growing season of around 2 months. They grow best in warm, humid climates from 60-90 degrees, much like Texas. Cucumbers are low maintenance but require space, loose and moist soil, and sunlight. Vines grow fast, so frequent trimming is necessary. Use of cages or other vertical support can encourage air circulation and growth. Cucumbers can be harvested when they are 2-8 inches long and medium to dark green. Overgrown cucumbers are yellow and bitter.