cucumbers

Cucumbers, scientifically known as Cucumis sativus, are edible fruit from the Cucurbitaceae family. Native to South Asia, they are now grown worldwide as a warm-season crop. They grow on sprawling or trellised vines and are typically harvested while the fruit is immature and tender.

Fruit are typically cylindrical with smooth, edible skins that can be light to dark green. Sizes range from small pickling cucumbers to long slicers. Commercial categories include slicers (long, tender flesh for fresh eating), picklers (short, sturdy for brining), and English cucumbers (long, slender, often with near-seedless flesh and waxed skins). Gherkins are small pickling cultivars used for dill pickles.

Growing conditions favor warm weather, full sun, and rich, well-drained soil with consistent moisture. Trellising improves air circulation and yield. Days to maturity generally range from 50 to 70, depending on variety. Some modern cultivars are parthenocarpic or seedless. Pests and diseases such as powdery mildew, downy mildew, cucumber beetles, and aphids can affect production, so growers use crop rotation, proper spacing, and integrated pest management practices.

Uses include eating raw in salads, sandwiches, or as part of crudités, and pickling for preservation. Nutritionally, cucumbers are high in water, low in calories, and provide small amounts of vitamin K, potassium, and vitamin C; much of the fiber is in the skin.

Storage is best achieved by refrigerating to maintain crispness, with a typical shelf life of about a week. Always wash the fruit before eating.