Cucumbers grow on vines, and although their flavour tends to be to associated with savoury dishes, technically the cucumber is a fruit. Young cucumbers have prickly spines, and generally they are harvested after this stage. Organic cucmbers are generally of the “english slicing” or “lebanese” variety. Lebanese cucumbers are generally less acidic and easier to digest. “Continental”, or “Telegraph” cucumbers are also available.
Salting sliced cucumbers draws out the moisture, which is a useful technique when making tzatziki, so that the dip does not become too watery. Removing the seeds of the cucumber makes them more digestable.
In chinese medicine, the cucumber is considered to be a cooling food, and so are good to eat during the summer months, and this is also when they are at their prime. Adding cucumbers to vege juices is a delicious, especially when combined with lemon.
Gherkins are pickled young cucumbers.