kurkkuja

Kurkkuja is the Finnish plural form of kurkku, meaning cucumbers. In Finnish grammar, kurkkuja is the partitive plural used when referring to an unspecified quantity of cucumbers or as the object of a verb.

The cucumber (Cucumis sativus) is a trailing or climbing plant in the gourd family, Cucurbitaceae. It is widely cultivated in temperate and warm regions around the world. The edible fruit is typically green, elongated, and has a crisp texture. Most cucumbers are eaten raw, often in salads, but they are also commonly pickled.

There are two main commercial categories of cucumbers: slicing cucumbers, which are long and smooth-skinned, and pickling cucumbers, which are usually shorter, with a thicker rind and more often used for fermentation or brining. Some varieties, such as English or hothouse cucumbers, have very thin skin and are often sold wrapped in plastic.

Cultivation and cultivation conditions vary by climate. Cucumbers require warm temperatures, ample sunlight, and steady moisture. They are frequently grown on trellises to save space and improve fruit quality. In cooler climates, they are grown in greenhouses or under protective covers. Harvesting is typically done when fruits are immature and tender.

Nutrition and culinary uses: cucumbers are low in calories and high in water content. They provide small amounts of vitamin K, vitamin C, and minerals. In Finnish cuisine, kurkkuja are common in kurkkusalaatti (cucumber salad), sandwiches, or served as a fresh accompaniment, and they can be preserved by pickling or fermentation.

Storage: cucumbers should be kept in a cool, humid environment. Once cut, they should be refrigerated and used within a few days.