A trailing annual (of the same family as marrows, melons and the creeping wayside plant, bryony, Bryonia alba), it has lobed triangular leaves and yellow flowers, followed by the familiar cylindrical fruit with its thick green skin, watery, white flesh and white ovate seeds.
History and traditions
The cucumber is thought to have originated in northern India, where it has been cultivated for at least 3,000 years. It must have been known in ancient Egypt, as it was one of the luxuries missed by the Israelites after they left Egypt to wander in the desert. It was enjoyed by the Greeks and Romans the Emperor Tiberius ate it every day, according to Pliny. In Britain it was known from the beginning of the 14th century, but not widely grown there before the 16th century. It features in herbals of the period as being help-full in urinary disorders and was recognized for soothing and cleansing the skin. Gerard believed in its cooling properties and advised eating a cucumber pottage daily for three weeks to “perfectly cure all manner of … copper faces, red and shining fiery noses (as red as Roses) with pimples, pumples rubies, and such like …” (The Herbal!, 1597).
Growth
A tender plant, it must be grown under glass in cool, temperate climates. It is propagated from seed and needs rich, well-drained soil, ample moisture and humidity, with a minimum temperature of 10°C (50°F).
Uses
Medicinal
Cucumber is a natural diuretic and laxative and has digestive properties. The seeds are high in potassium and beneficial for diseases associated with excess uric acid, such as arthritis and gout. In traditional Indian medicine, juice from the leaf is combined with coconut milk to restore the electrolyte balance when the body is dehydrated following diarrhoea. When applied externally, the flesh of the cucumber has soothing properties for skin irritations and sunburn.
Culinary
The vitamins and minerals (vitamin C, small amounts of vitamin B complex, calcium, phosphorus, iron) which cucumber contains are concentrated in or near the skin, so it should not be peeled. It is also best eaten raw, as cooking destroys the potassium and phosphorus content. A popular salad ingredient and added to yoghurt-based condiments such as the Indian raita, Greek tsatsiki and Turkish cacik.
Cosmetic
Soothing and refreshing to the skin, a cucumber face mask helps prevent spots and blackheads. Slices of cucumber, placed over closed eyelids, revive tired eyes.
