komkommers

Komkommers are the edible fruit of the cucumber plant (Cucumis sativus). They are grown as a vegetable and are widely consumed raw in salads and as pickles. The fruit is usually green, smooth, and elongated, but there are many shapes and sizes depending on variety.

Cucumbers belong to the Cucurbitaceae family. They are climbing vines with large leaves and yellow flowers, and the fruit is botanically a pepo. There are two main market classes: slicing cucumbers for fresh eating and pickling cucumbers for brining, as well as seedless and mini varieties.

Cultivation: They require warm temperatures, plenty of light, and moisture. They are commonly grown in warm seasons in fields or in greenhouses. In some regions, especially in northern climates, cucumbers are produced under controlled conditions to extend the season. Planting, trellising, irrigation, and pest management are important aspects.

Nutrition and uses: Cucumbers are low in calories and high in water content, providing small amounts of vitamin K, vitamin C, and potassium, primarily in the skin. The skin contains fiber and nutrients. They are usually eaten raw; pickling and fermentation are common, producing gherkins, dill pickles, and other brined products.

Production and economics: Global production is led by China, India, and parts of Europe and the Americas. In the Netherlands and other European countries, komkommers are commonly grown in greenhouses and are a staple of seasonal produce. The crop supports food industry sectors from fresh markets to processing and storage.