Cucumber

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae. Its fruit is consumed as a vegetable, typically eaten raw in salads or pickled. Cucumber is grown on a creeping or climbing vine and has a smooth, pale green skin with crisp flesh.

The cucumber fruit develops from the flowering plant and is botanically a fruit; in culinary use it is treated as a vegetable. Common types include slicing cucumbers, which are long and thin, and pickling cucumbers, which are shorter and more rugged. Some modern cultivars are seedless or parthenocarpic, producing fruit without pollination.

Cultivation: It is a warm-season crop that thrives in full sun and well-drained soil. Vines usually require trellising or ample space; irrigation must be steady to avoid water stress. Harvest typically occurs 50–80 days after sowing, depending on the variety.

Nutrition and use: Cucumbers are low in calories and high in water content, with small amounts of vitamin K, vitamin C, potassium, and magnesium. The fruit is usually eaten raw in meals, and can be pickled or used as a garnish.

Pests and diseases: Common problems include cucumber beetles, aphids, powdery mildew, and downy mildew. Control methods include crop rotation, resistant varieties, mulching, and integrated pest management.

History and distribution: Native to the Indian subcontinent, cucumber was cultivated in ancient Egypt and spread to Europe and the rest of Asia. Today it is grown worldwide, with major production in Asia and Europe.