Cucumber 1
Cucumber
Cucumber
Cucumbers grow on vines
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Cucumis
Species: C. sativus
Binomial name
Cucumis sativus
L.
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine
which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and
"burpless". Within these varieties, several different cultivars have emerged. The cucumber is originally from India
but is now grown on most continents. Many different varieties are traded on the global market.
Description
Cucumber 2
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
Water 95.23
Thiamine (vit. B1) 0.027 mg (2%)
Riboflavin (vit. B2) 0.033 mg (3%)
Niacin (vit. B3) 0.098 mg (1%)
Pantothenic acid (B5) 0.259 mg (5%)
Vitamin B6 0.04 mg (3%)
Folate (vit. B9) 7 μg (2%)
Vitamin C 2.8 mg (3%)
Vitamin K 16.4 μg (16%)
Calcium 16 mg (2%)
Iron 0.28 mg (2%)
Magnesium 13 mg (4%)
Manganese 0.079 mg (4%)
Phosphorus 24 mg (3%)
Potassium 147 mg (3%)
Sodium 2 mg (0%)
Zinc 0.2 mg (2%)
Fluoride 1.3 µg
[1]
Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
[2]
Source: USDA Nutrient Database
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. The plant has large leaves that form a canopy over the fruit. The fruit of
the cucumber is roughly cylindrical, elongated with tapered ends, and may be as large as 60 centimeters (24 in) long
and 10 centimeters (3.9 in) in diameter. Having an enclosed seed and developing from a flower, botanically
speaking, cucumbers are classified as accessory fruits. Much like tomatoes and squash they are often also perceived,
prepared and eaten as vegetables. Cucumbers are usually more than 90% water.
Cucumber 3
Flowering and pollination
A few varieties of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination
for these varieties 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 varieties, 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.
Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may
develop fruit which are green and develop normally near the stem end, but pale yellow and withered at the blossom
end.
Traditional varieties produce male blossoms first, then female, in about equivalent numbers. New gynoecious hybrid
cultivars produce almost all female blossoms. However, since these varieties do not provide pollen, they must have a
pollenizer variety interplanted, and the number of beehives per unit area is increased. Insecticide applications for
insect pests must be done very carefully to avoid killing off the insect pollinators.
Genome
In 2009, an international team of
researchers announced they had
sequenced the cucumber genome.[3]
Cucumber, whole and in longitudinal section
Production
According to the Food and Agriculture Organization of the United Nations, China produced at least 60% of the
global output of cucumbers in 2005, followed at a distance by Turkey, Russia, Iran and the United States.
Top ten cucumber producers in 2010
Country Production (tonnes)
China 40,709,556
Iran 1,811,630
Turkey 1,739,190
Russia 1,161,870
United States 883,360
Ukraine 860,100
Spain 682,900
Egypt 631,408
Japan 587,800
Indonesia 547,141
World 57,559,836
[4]
Source: UN Food & Agriculture Organisation (FAO)
Cucumber 4
Cultivation
History
The cucumber originated in India, where a great many varieties have
been observed,[5][6][7] from Cucumis hystrix.[5][8] 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 An Indian yellow cucumber
of Gilgamesh describes people eating cucumbers. Some
sourcesWikipedia:Avoid weasel words also state it was produced in ancient Thrace, and it is certainly part of modern
cuisine in Bulgaria and Turkey, parts of which make up that ancient state. From India, 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.
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 modern-day Serbia.
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."[citation needed]
Reportedly, they were also cultivated in cucumber houses glazed with oiled cloth known as “specularia”.[citation
needed]
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 scholarsWikipedia:Avoid weasel words 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.[9] Pliny also writes about several other varieties of
cucumber, including the cultivated cucumber,[10] 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]
Cucumber 5
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.
Post-enlightenment
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 best farmers on the Great Plains were the Mandan Indians in what is now North and
South Dakota. 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. The Iroquois
were also growing them when the first Europeans visited them.
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 also published in 1633’s New England Prospect (published 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.”
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 vile 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 August 22, 1663:[11] “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).
Cucumber 6
Varieties
In human cultivation, the varieties of cucumbers are classified into three main varieties: "slicing", "pickling", and
"burpless".
Slicing
Cucumbers which are grown to be eaten fresh are
called slicing cucumbers. 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. Smaller slicing
cucumbers can also be pickled.
Slicing cucumbers
Pickling
Cucumbers can be pickled for flavor and longer
shelf-life. 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 centimeters
(3 in) to 10 centimeters (4 in) long and 2.5 centimeters
(1 in) wide. As compared to slicers, picklers tend to be
shorter, thicker, less regularly shaped, and have bumpy
skin with tiny white or black-dotted spines. They are
never waxed. Color can vary from creamy yellow to
pale or dark green. Pickling cucumbers are sometimes
sold fresh as “Kirby” or “Liberty” cucumbers. The Pickling cucumbers
pickling process removes or degrades much of the
nutrient content, especially that of vitamin C. Pickled cucumbers are soaked in brine or a combination of vinegar and
brine, although not vinegar alone, often along with various spices. Pickled cucumbers are called "pickles" in the US
or "gherkins" or "wallies" in the UK, the latter name being more common in the north of England, where it refers to
the large vinegar-pickled cucumbers commonly sold in fish and chip shops. (Although the gherkin is of the same
species as the cucumber, it is of a completely different cultivar.)
Cucumber 7
Burpless
Burpless cucumbers are sweeter and have a thinner skin
than other varieties of cucumber, and are reputed to be
easy to digest and to have a pleasant taste. They can
grow as long as 2 feet (0.61 m). They 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.[12]
Several varietals exist and are sold commercially:
Isfahan burpless cucumber originally from Dastgerd khiyar
• 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. long. They are
commonly eaten chopped up in plain yogurt with Dosakai is a round, yellow, cucumber seen at a market in Guntur,
India
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.[13]
• 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.
Cucumber 8
• 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 which
reportedly does not require peeling.[]
Armenian
• 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".[14] In North
America, the term “wild cucumber” also refers to plants in the genus Marah.
Taste
There appears to be variability in the human olfactory response to cucumbers, with the majority of people reporting a
mild, almost watery flavor or a light melon taste, while a small but vocal minority report a highly repugnant taste,
some say almost perfume-like.[15]
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.[16] The cucumbers
were initially thought to have been sourced from Spain, however subsequent testing failed to show contamination in
the imported Spanish cucumbers which led to the Spanish Government demanding compensation for Spanish
farmers who had been forced to destroy huge quantities of cucumbers.[17]
After the outbreak, the World Health Organization stated that it was a completely new strain of the bacteria
involved.[18]
Gallery
A tendril A string lattice helps Cucumber plants late June in Cultivation in Japan.
emerges cucumber vines grow New Jersey.
from to the sun.
cucumber
vines to grab
hold of taller
structures.
Cucumber 9
Sliced cucumbers. Cucumber seedling, two
weeks old, started indoors
References
[1] http:/ / ndb. nal. usda. gov/ ndb/ search/ list?qlookup=11205& format=Full
[2] http:/ / ndb. nal. usda. gov/ ndb/ search/ list
[5] Doijode, S. D. (2001). Seed storage of horticultural crops. Haworth Press. ISBN 1-56022-901-2 p. 281
[7] Cucumis hystrix (http:/ / newstrackindia. com/ newsdetails/ 170033). [Link] (2010-07-21). Retrieved on 2012-11-25.
[8] cucumber (http:/ / www. britannica. com/ EBchecked/ topic/ 145850/ cucumber), Encyclopaedia Britannica on-line.
[9] Pliny the Elder, Book XX. Remedies Derived from the Garden Plants Chapter 2. (1.) – The Wild Cucumber; Twenty-Six Remedies.
[10] Pliny the Elder, Book XX, chap. 5, the "Anguine or Erratic Cucumber" (Book XX, Chap 4. (2.))
[11] Saturday 22 August 1663 (Pepys' Diary) (http:/ / www. pepysdiary. com/ archive/ 1663/ 08/ 22/ ). [Link]. Retrieved on
2012-11-25.
[13] Apple Cucumbers (http:/ / web. archive. org/ web/ 20110724194759/ http:/ / www. wefs. co. nz/ cucumber-apple/ ). Wairarapa Eco Farms.
[Link]
[14] Wild cucumbers got you in a pickle? (http:/ / www. sfgate. com/ homeandgarden/ article/ Wild-cucumbers-got-you-in-a-pickle-2687138.
php). SFGate (2004-10-16). Retrieved on 2012-11-25.
Further reading
• A very brief history of the cucumber in America ([Link]
html)
• Cucumber as health food ([Link]
• A brief article on cucumber history ([Link]
vegetabletravelers/[Link])
• Several plants listed from a work by Pliny the Elder ([Link]
r_19-[Link])
• Source noting cucumbers in Ur in 3000 BC ([Link]
• The Complete Cucumber by Caroline Francis
• Cucumbers by Bob Adams Publishers
• Selected Themes and Icons from Medieval Spanish Literature: of Berards, Shoes, Cucumbers and Leprosy by
John R. Burt
• Origin of Cultivated Plants by Alphonse de Candolle
• The Natural History of Pliny (Book XX primarily, with a reference to Tiberius eating them in Book XIX, Chapter
23)
• Bioresource Technology, Volume 98, Issue 1, January 2007, Pages 214–217
• Bitter taste, phytonutrients, and the consumer: a review ([Link]
Cucumber 10
External links
• "Cucumis sativus" ([Link]
search_value=22364). Integrated Taxonomic Information System. Retrieved January 30, 2006.
• Plant profile at the Plants Database ([Link] – shows
classification and distribution by US state.
• The Art of Promoting the Growth of the Cucumber and Melon ([Link] by
Thomas Watkins
• Cucumber Nutrition Information ([Link]
lz) from USDA SR22 database
Article Sources and Contributors 11
Article Sources and Contributors
Cucumber Source: [Link] Contributors: (jarbarf), -Midorihana-, 19HORSELOVER, 1exec1, 21655,
[Link], 28421u2232nfenfcenc, 7, ?oygul, A-giau, A1b2b3y4, ABF, Academic Challenger, AceMyth, Adambro, AgentPeppermint, Ahoerstemeier,
Ajraddatz, Akendall, Alansohn, Alessgrimal, [Link], AlexiusHoratius, Allen3, Amber388, AmiDaniel, Amorelli, Anas Salloum, Andonic, Andrew Dalby, Andy M. Wang, Andycjp,
Andymc, Angelbrain, Anger22, Anna Lincoln, AnnaP, Ant1238, Antandrus, Antonio Lopez, Anwar saadat, Apokryltaros, Arakunem, Arbitrarily0, Ariya shookh, Arjayay, Astronautics,
Atatdotdot, Atticmouse, Audriusa, Austin512, Avoided, Aymatth2, Baldmonkey, Balloonguy, BallsmcChin, Barek, Barneca, Bart133, Baruah78, Basharh, Bassbonerocks, Beaubaert, Beefyt,
Beland, Betacommand, Bigboymmo, Blainster, Bloodypanthertooth, Blowmonkey, Bluelion, Blurpeace, Bobblewik, Bobo192, Bogey97, Boing! said Zebedee, Bongwarrior, Bootybutt, Bornhj,
Bossie20, Bped1985, Brezzo, BrianKnez, BrontosaurusLove, Bsadowski1, Btilm, BuckwikiPDa535, Budgiez, BunnyherolabsHTML, Byudvhbeuiv, [Link] 7, CIreland, CJLL Wright, CWenger,
CWii, Cabe6403, [Link], Caiaffa, Calabe1992, Calvin 1998, CambridgeBayWeather, Can't sleep, clown will eat me, CanisRufus, CardinalDan, CatherineMunro, Catlover19234, Catsplat88,
Cayden1056, Cbrown1023, Cenarium, Chairmclee, Chamal N, Chango369w, Chaser, Chelbychang, ChemNerd, Chensiyuan, Cherbinator, ChickenWings, Chris the speller, ChrisCork, Christian
List, Chych, Cirt, Clark89, Clemwang, Closedmouth, Cmichael, Cntras, Cocoma, Coelacan, Coemgenus, Cojoco, Cometstyles, Cool3, Cornelio750, Courcelles, Crystallina, D.M. from Ukraine,
DARTH SIDIOUS 2, DELangley, DJ Chunkafunk, Dac04, Damangoman, Damicatz, Dan D. Ric, DanielCD, Danteof 2001, Darkbane, Darthgriz98, Davejohnsan, Daven200520, Daz10000,
Dbfirs, DeadEyeArrow, Debivort, Deftera, Deli nk, Delldot, Delldot on a public computer, Dennis Brown, DerHexer, Dethme0w, Diderot, Discospinster, Djembayz, Dlane777, Dontworry,
Doulos Christos, Drappel, Dreadstar, Droll, Dronarron, Drunken Pirate, Dthomsen8, Durova, Dysmorodrepanis, ENeville, EagerToddler39, El C, Eleassar, Ellywa, Enviroboy, Epbr123,
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Gwandoya, Gwernol, Gzornenplatz, H4X0R626, Hadal, Haileypink25, Halibutt, HamburgerRadio, Hammer1980, Hankwang, Hanso012, Harry, Haymaker, Hctuh, Hedburglar, Heegoop,
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Image Sources, Licenses and Contributors
file:ARS_cucumber.jpg Source: [Link] License: Public Domain Contributors: Stephen Ausmus, USDA ARS
File:Cucumber and cross [Link] Source: [Link] License: unknown Contributors: Amada44, Fir0002, Jonkerz,
Mindmatrix, Thiotrix
File:Flag of the People's Republic of [Link] Source: [Link] License: Public Domain Contributors:
Drawn by User:SKopp, redrawn by User:Denelson83 and User:Zscout370 Recode by cs:User:-xfi- (code), User:Shizhao (colors)
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Various
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: David Benbennick (original author)
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Anomie, Zscout370
File:Flag of the United [Link] Source: [Link] License: Public Domain Contributors: Anomie
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Created by: Jon Harald Søby, colors by Zscout370
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Anomie
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Open Clip Art
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Anomie
File:Flag of [Link] Source: [Link] License: Public Domain Contributors: Drawn by User:SKopp, rewritten by
User:Gabbe
File:An Indian yellow [Link] Source: [Link] License: Creative Commons Attribution-Sharealike 3.0
Contributors: User:[Link]
File:[Link] Source: [Link] License: Creative Commons Attribution-ShareAlike 3.0 Unported Contributors: Photo taken by
Muu-karhu
Image:[Link] Source: [Link] License: Public domain Contributors: Bruce1ee, Common Good, Dlanglois,
Gveret Tered, Túrelio, 5 anonymous edits
File:[Link] Source: [Link] License: Creative Commons Attribution-Sharealike 3.0 Contributors: Ariya shookh
Image:[Link] Source: [Link] License: Creative Commons Attribution-Sharealike 2.5 Contributors: Gpics at [Link]
Image Sources, Licenses and Contributors 12
Image:Cucumber vine in New [Link] Source: [Link] License: Creative Commons Attribution-Sharealike 3.0
Contributors: User:Tomwsulcer
Image:Cucumbers growing on a string lattice [Link] Source: [Link] License: Creative
Commons Attribution-Sharealike 3.0 Contributors: User:Tomwsulcer
Image:Cucumber plants [Link] Source: [Link] License: Creative Commons Attribution-Sharealike 3.0
Contributors: User:Tomwsulcer
Image:Komkommer [Link] Source: [Link] License: Creative Commons Attribution-ShareAlike 3.0 Unported Contributors:
Original uploader was Rasbak at [Link]
Image:Sliced_cucumbers_and_tomatoes.JPG Source: [Link] License: unknown Contributors: Ksd5
Image:Cucumber - 2 weeks [Link] Source: [Link] License: Creative Commons Attribution-Sharealike 3.0 Contributors:
Dennis Brown
License
Creative Commons Attribution-Share Alike 3.0 Unported
//[Link]/licenses/by-sa/3.0/
