Cucumber

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This article is about the fruit. For the related species, see Armenian cucumber. For other uses,
see Cucumber (disambiguation).

Cucumber

Photograph of cucumber vine with fruits, flowers and leaves visible

Cucumbers growing on vines

Cucumber BNC.jpg

Photograph of a single cucumber fruit

Scientific classification edit

Kingdom: Plantae

Clade: Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Cucurbitales

Family: Cucurbitaceae

Genus: Cucumis

Species: C. sativus

Binomial name

Cucumis sativus

L.

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is
a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main
varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars
have been created. In North America, the term "wild cucumber" refers to plants in the genera
Echinocystis and Marah, but these are not closely related. The cucumber is originally from
South Asia, but now grows on most continents. Many different types of cucumber are traded
on the global market.
Contents

1 Description

1.1 Flowering and pollination

1.2 Nutrition

1.3 Genome

2 Varieties

2.1 Slicing

2.2 Pickling

2.2.1 Gherkin

2.3 Burpless

2.4 Aroma and taste

3 Production

4 Cultivation history

4.1 Earliest cultivation

4.2 Roman Empire

4.3 Middle Ages

4.4 Early-modern age

4.5 Age of Enlightenment and later

5 In the news

6 Gallery

7 See also

8 References

9 External links

Description

Cucumber, with peel, raw

Nutritional value per 100 g (3.5 oz)

Energy 65 kJ (16 kcal)

Carbohydrates

3.63 g

Sugars 1.67

Dietary fiber 0.5 g

Fat

0.11 g

Protein

0.65 g

Vitamins Quantity %DV†

Thiamine (B1) 2% 0.027 mg

Riboflavin (B2) 3% 0.033 mg

Niacin (B3) 1% 0.098 mg

Pantothenic acid (B5) 5% 0.259 mg

Vitamin B6 3% 0.04 mg

Folate (B9) 2% 7 μg

Vitamin C 3% 2.8 mg

Vitamin K 16% 16.4 μg

Minerals Quantity %DV†

Calcium 2% 16 mg

Iron 2% 0.28 mg

Magnesium 4% 13 mg

Manganese 4% 0.079 mg

Phosphorus 3% 24 mg

Potassium 3% 147 mg

Sodium 0% 2 mg

Zinc 2% 0.2 mg
Other constituents Quantity

Water 95.23 g

Fluoride 1.3 µg

Link to USDA database entry

Units

μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

The cucumber is a creeping vine that roots in the ground and grows up trellises or other
supporting frames, wrapping around supports with thin, spiraling tendrils.[1] The plant may
also root in a soilless medium and will sprawl along the ground if it does not have supports.
The vine has large leaves that form a canopy over the fruits. The fruit of typical cultivars of
cucumber is roughly cylindrical, but elongated with tapered ends, and may be as large as 60
centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.[citation needed] Botanically
speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind
and no internal divisions. Much like tomato and squash, it is often perceived, prepared and
eaten as a vegetable. Cucumber fruits consist of 95% water (see nutrition table).

A tendril emerges from cucumber vines to facilitate climbing

A string lattice supports vine growth

A bulb shaped cucumber hanging on the vine

Flowering and pollination

A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without
pollination. Pollination for these cultivars degrades the quality. In the United States, these are
usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in
some regions, and bees are excluded from these areas.

Most cucumber cultivars, however, are seeded and require pollination. Thousands of hives of
honey bees are annually carried to cucumber fields just before bloom for this purpose.
Cucumbers may also be pollinated by bumblebees and several other bee species. Most
cucumbers that require pollination are self-incompatible, so pollen from a different plant is
required to form seeds and fruit.[2] Some self-compatible cultivars exist that are related to the
'Lemon' cultivar.[2] Symptoms of inadequate pollination include fruit abortion and misshapen
fruit. Partially pollinated flowers may develop fruit that are green and develop normally near
the stem end, but are pale yellow and withered at the blossom end.

Traditional cultivars produce male blossoms first, then female, in about equivalent numbers.
Newer gynoecious hybrid cultivars produce almost all female blossoms. They may have a
pollenizer cultivar interplanted, and the number of beehives per unit area is increased, but
temperature changes induce male flowers even on these plants, which may be sufficient for
pollination to occur.[2]

Genomic information

NCBI genome ID 1639

Ploidy diploid

Genome size 323.99 Mb

Sequenced organelle mitochondrion

Organelle size 244.82 Mb

Year of completion 2011

Nutrition

In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16
kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K
at 16% of the Daily Value (table).

Genome
In 2009, an international team of researchers announced they had sequenced the cucumber
genome.[3]

Varieties

Slicing cucumbers

See also: List of cucumber varieties

In general cultivation, cucumbers are classified into three main cultivar groups: "slicing",
"pickling", and "burpless".

Slicing

Cucumbers grown to eat fresh are called slicing cucumbers. The main varieties of slicers
mature on vines with large leaves that provide shading.[4] They are mainly eaten in the unripe
green form, since the ripe yellow form normally becomes bitter and sour. Slicers grown
commercially for the North American market are generally longer, smoother, more uniform in
color, and have a much tougher skin. Slicers in other countries are smaller and have a thinner,
more delicate skin, often having fewer seeds and being sold in a plastic skin for protection.
Sometimes these are known as English cucumbers. This variety may also be called a "telegraph
cucumber", particularly in Australasia.[5] Smaller slicing cucumbers can also be pickled.

Pickling cucumbers

Gherkins

Pickling

Main article: Pickled cucumber

Pickling with brine, sugar, vinegar, and spices creates various, flavored products from
cucumbers and other foods.[6] Although any cucumber can be pickled, commercial pickles are
made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of
voids in the flesh. Those cucumbers intended for pickling, called picklers, grow to about 7 to 10
cm (3 to 4 in) long and 2.5 cm (1 in) wide. Compared to slicers, picklers tend to be shorter,
thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines.
Color can vary from creamy yellow to pale or dark green.
Gherkin

Gherkins, also called cornichons,[7] baby dills, or baby pickles, are small, whole, unsliced
cucumbers, typically those 1 inch (2.5 cm) to 5 inches (13 cm) in length, often with bumpy skin,
and pickled in variable combinations of brine, vinegar, spices, and sugar.[8][9][10] In the
United Kingdom, gherkins may be prepared predominantly in vinegar, imparting an acidic
flavor "punch" as a side-dish for meals.[11]

Although gherkins may be grown in greenhouses,[8] they are commonly grown as a field crop,
processed locally, and packaged in jars in Canada, the United States, and India.[9][10][12]
India, Turkey, Ukraine and Mexico compete as producers for the global gherkin market, with
the European Union, United States, Canada, and Israel as major importers.[13]

The word gherkin derived in the mid-17th century from early modern Dutch, gurken or
augurken for "small pickled cucumber".[14] The term, West Indian gherkin, has been applied
to Cucumis anguria L., a related species of Cucumis sativus, the most common cucumber
plant.[15]

Burpless

Not to be confused with Burpee Seeds.

Isfahan burpless cucumber, Iran.

Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber.
They are reputed to be easy to digest and to have a pleasant taste. They can grow as long as 2
feet (0.61 m), are nearly seedless, and have a delicate skin. Most commonly grown in
greenhouses, these parthenocarpic cucumbers are often found in grocery markets, shrink-
wrapped in plastic. They are sometimes marketed as seedless or burpless, because the seeds
and skin of other varieties of cucumbers are said to give some people gas.[16]

Several other cultivars are sold commercially :

Lebanese cucumbers are small, smooth-skinned and mild, yet with a distinct flavor and aroma.
Like the English cucumber, Lebanese cucumbers are nearly seedless.
East Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. They can
be used for slicing, salads, pickling, etc., and are available year-round. They are usually
burpless as well.

Persian cucumber, which are mini, seedless, and slightly sweet, are available from Canada
during the summer, and all year-round in the US. Easy to cut and peel, it is on average 4–7 in
(10–18 cm) long. They are commonly eaten chopped up in plain yogurt with mint or sliced thin
and long with salt and lemon juice. Vines are parthenocarpic, requiring no pollinators for fruit
set.

Beit Alpha cucumbers are small, sweet parthenocarpic cucumbers adapted to the dry climate
of the Middle East.

Apple cucumbers are short, round cucumbers grown in New Zealand and parts of Europe,
known for their light yellow-green color and mildly sweet flavor. When mature, the fruit may
grow tiny spines, and contains numerous edible green seeds. The fruit is usually eaten raw,
with skin.[17]

Schälgurken are eaten in Germany. Their thick skins are peeled and then they braised or fried,
often with minced meat or dill. They are often known by the term 'Schmorgurken'.

Dosakai is a yellow cucumber available in parts of India. These fruits are generally spherical in
shape. It is commonly cooked as curry, added in sambar or soup, daal and also in making dosa-
aavakaaya (Indian pickle) and chutney; it is also grown and available through farms in Central
California.

Kekiri is a smooth skinned cucumber, relatively hard, and not used for salads. It is cooked as
spicy curry. It is found in dry zone of Sri Lanka. It becomes orange colored when the fruit is
matured.

In May 2008, British supermarket chain Sainsbury's unveiled the 'c-thru-cumber', a thin-
skinned variety that reportedly does not require peeling.[18]

trans,cis-2,6-Nonadienal, sometimes called cucumber aldehyde, is a component of the

distinctive aroma of cucumbers

Armenian cucumbers (also known as yard long cucumbers) are fruits produced by the plant
Cucumis melo var. flexuosus. This is not the same species as the common cucumber (Cucumis
sativus) although it is closely related. Armenian cucumbers have very long, ribbed fruit with a
thin skin that does not require peeling, but are actually an immature melon. This is the variety
sold in Middle Eastern markets as "pickled wild cucumber".[19]

Aroma and taste

Depending on variety, cucumbers may have a mild melon aroma and flavor, in part resulting
from unsaturated aldehydes, such as (E,Z)-nona-2,6-dienal, and the cis- and trans- isomers of
2-nonenal.[20] The slightly bitter taste of cucumber rind results from cucurbitacins.[21]
Production

Production of cucumbers and gherkins, 2016

Country (millions of tonnes)

China

61.9

European Union

2.9

Russia

2.0

Turkey

1.8

Iran

1.7

Ukraine

0.9

World

80.6

Source: FAOSTAT of the United Nations[22]

In 2016, world production of cucumbers and gherkins was 80.6 million tonnes, led by China
with nearly 77% of the total.[22]

Cultivation history

The cucumber originated in India, where a great many varieties have been
observed,[23][24][25] from Cucumis hystrix.[23][26][27] It has been cultivated for at least
3,000 years, and was probably introduced to other parts of Europe by the Greeks or Romans.
Records of cucumber cultivation appear in France in the 9th century, England in the 14th
century, and in North America by the mid-16th century.
Earliest cultivation

The cucumber is listed among the foods of ancient Ur, and the legend of Gilgamesh describes
people eating cucumbers.[citation needed] Cucumbers are mentioned in the Bible as one of
the foods eaten by the Israelites in Egypt.[28] From India,[citation needed] it spread to Greece
(where it was called "σίκυον", síkyon) and Italy (where the Romans were especially fond of the
crop), and later into China.

Robert Daniel, in discussing an ostracon dated to the second half of the third century AD, has
suggested identifying an otherwise unknown word, ολγιττα, with the Arabic al-qitta', the
common word for cucumber.[29]

According to Pliny the Elder (The Natural History, Book XIX, Chapter 23), the Ancient Greeks
grew cucumbers, and there were different varieties in Italy, Africa, and Moesia.

Roman Empire

According to Pliny, the Emperor Tiberius had the cucumber on his table daily during summer
and winter. The Romans reportedly used artificial methods (similar to the greenhouse system)
of growing to have it available for his table every day of the year. "Indeed, he was never
without it; for he had raised beds made in frames upon wheels, by means of which the
cucumbers were moved and exposed to the full heat of the sun; while, in winter, they were
withdrawn, and placed under the protection of frames glazed with 'mirrorstone' ."[30]
'Mirrorstone' is a literal translation of Pliny's 'lapis specularis', believed to have been sheet
mica.[31]

Reportedly, they were also cultivated in cucumber houses glazed with oiled cloth known as
“specularia”.[31]

Pliny the Elder describes the Italian fruit as very small, probably like a gherkin, describing it as a
wild cucumber considerably smaller than the cultivated one. Pliny also describes the
preparation of a medication known as elaterium, though some scholars[who?] believe he was
referring to Ecballium elaterium, known in pre-Linnean times as "Cucumis silvestris" or
"Cucumis asininus" ("wild cucumber" or "donkey cucumber"), a species different from the
common cucumber.[32] Pliny also writes about several other varieties of cucumber, including
the cultivated cucumber,[33] and remedies from the different types (9 from the cultivated, 5
from the "anguine", and 26 from the "wild"). The Romans are reported to have used
cucumbers to treat scorpion bites, bad eyesight, and to scare away mice. Wives wishing for
children wore them around their waists. They were also carried by midwives, and thrown away
when the child was born.[citation needed]

Middle Ages

Charlemagne had cucumbers grown in his gardens in the 8th/9th century. They were
reportedly introduced into England in the early 14th century, lost, then reintroduced
approximately 250 years later. The Spaniards (through the Italian Christopher Columbus)
brought cucumbers to Haiti in 1494. In 1535, Jacques Cartier, a French explorer, found “very
great cucumbers” grown on the site of what is now Montreal.

Early-modern age

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Throughout the 16th century, European trappers, traders, bison hunters, and explorers
bartered for the products of American Indian agriculture. The tribes of the Great Plains and the
Rocky Mountains learned from the Spanish how to grow European crops. The farmers on the
Great Plains included the Mandan and Abenaki. They obtained cucumbers and watermelons
from the Spanish, and added them to the crops they were already growing, including several
varieties of corn and beans, pumpkins, squash, and gourd plants.[34] The Iroquois were also
growing them when the first Europeans visited them.[35]

In 1630, the Reverend Francis Higginson produced a book called New England’s Plantation in
which, describing a garden on Conant’s Island in Boston Harbor known as The Governor’s
Garden, he states: “The countrie aboundeth naturally with store of roots of great varietie and
good to eat. Our turnips, parsnips, and carrots are here both bigger and sweeter than is
ordinary to be found in England. Here are store of pompions, cowcumbers, and other things of
that nature which I know not...”

William Wood published in New England Prospect (published in 1633 in England) observations
he made in 1629 in America: “The ground affords very good kitchin gardens, for Turneps,
Parsnips, Carrots, Radishes, and Pompions, Muskmillons, Isquoter-squashes, coucumbars,
Onyons, and whatever grows well in England grows as well there, many things being better
and larger.”
Age of Enlightenment and later

Lobster, Crab, and a Cucumber by William Henry Hunt (watercolour, 1826 or 1827)

In the later 17th century, a prejudice developed against uncooked vegetables and fruits. A
number of articles in contemporary health publications stated that uncooked plants brought
on summer diseases and should be forbidden to children. The cucumber kept this reputation
for an inordinate period of time: “fit only for consumption by cows,” which some believe is
why it gained the name, cowcumber.

A copper etching made by Maddalena Bouchard between 1772 and 1793 shows this plant to
have smaller, almost bean-shaped fruits, and small yellow flowers. The small form of the
cucumber is figured in Herbals of the 16th century, but states, "If hung in a tube while in
blossom, the Cucumber will grow to a most surprising length."

Samuel Pepys wrote in his diary on 22 August 1663:[36] “this day Sir W. Batten tells me that
Mr. Newburne is dead of eating cowcumbers, of which the other day I heard of another, I
think.” In "The Greenstone Door", William Satchell notes that "Te Moanaroa was dead – of a
surfeit of cucumbers...", having eaten four of the "prickly" melons. (Chapter XX, The Storm
Cloud).

In the news

In May 2011, cucumbers infected with E. coli were claimed to have caused the deaths of at
least ten people, leading to some retailers withdrawing cucumbers from sale in Germany,
Austria and the Czech Republic.[37] The cucumbers were initially thought to have come from
Spain. However, subsequent testing failed to show contamination in imported Spanish
cucumbers, which led to the Spanish Government demanding compensation for Spanish
farmers who had been forced to destroy huge quantities of cucumbers.[38]

After the outbreak, the World Health Organization stated that it was a completely new strain
of the bacterium involved.[39]

Gallery
An Indian yellow Cucumber daily curry with onion and red chilli powder made in a house of
Andhra Pradesh, Vijayawada

An Indian yellow Cucumber daily pickle made with red chillies in Andhra Pradesh, Vijayawada

A Scandinavian cucumber sliced into pieces

An Indian yellow cucumber

Lemon cucumber

'Dosakai' is a round, yellow cucumber seen at a market in Guntur, India

Grated cucumber
Dish with cucumber cut pieces

Cucumis sativus flower

Komkommer (Cucumis sativus 'Gele Tros') in fields

Cucumber slices used for garnish

See also

Cucumber blessing

Cucumber cake

Cucumber juice

Cucumber raita

Cucumber sandwich

Cucumber soda

Cucumber soup

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