Cucumis sativa
The cucumber has existed for nearly ten thousand years and has its roots in Asia. An archaeological excavation near the border of Thailand and Myanmar unearthed evidence of cucumber cultivation dating back to 7750 BC. The vegetable is native to the East Indies; though it was known and loved by the Egyptians, Greeks and Romans.
In the Old Testament, the Israelites lost in the wilderness complained to Moses that they sorely missed the luxuries they had in Egypt, “the cucumbers and melons”. (It would seem that manna from heaven could not compete with a crispy cuke.) In the first century Roman Emperor Tiberius was also very fond of the rigid vegetable. In order to dine on them daily he had the imperial cucumbers grown in raised beds mounted on wheels; like hospital patients they were rolled out into the sun. When the day turned chilly, they were then moved back under frames glazed with transparent stone.
The cucumber was gently introduced into other parts of Europe, though it was slow to penetrate Northern Europe, due in part to the inhospitable climate. Spaniards brought the vegetable to Haiti in 1494; it was then thrust into North America, where it was enthusiastically received by the Pueblo Indians, and became one of their staple crops.
During the 17th century in the American colonies however, a widespread prejudice had developed against any fresh fruit or vegetable that had not been cooked. Newspapers, magazines and books contained articles claiming that these uncooked esculents brought on a whole rash of diseases and should be strictly forbidden. Even though soon afterwards diet reform swept over the colonies and “simple, natural plain foods” were recommended, the cucumber had difficulty shedding its bad reputation. “Fit only for consumption by cows” is how it came to be regarded; which is how it came by the once oft used nickname “cowcumber”. Samuel Pepys wrote in his diary of September 22, 1763 “…this day Sir W. Batten tells me that Mr. Newhouse is dead of eating cowcumbers”.
Cucumbers belong to the Cucurbitaceae family, as do squash and melons; their seeds possess diuretic properties and are often used as a taeniacide to destroy tapeworms. Though cukes are 96% water, they also contain Vitamin A, C, potassium, folic acid, iron, phosphorus and fiber. However, if you peel them, most of their Vitamin A is lost. The high silicon and sulphur content of the cucumber is said to promote the growth of hair. Cucumber juice is also valuable for helping diseases of the teeth and gums, and the high mineral content of this vegetable helps to prevent fingernails from splitting. Cucumbers are excellent for rubbing on the skin to keep it supple and moist as it has cooling, healing properties for irritated or burned flesh. It can also be especially useful as a sexual condiment.
To choose a good cucumber, gently press the stalk end to see if it is flaccid. It should be firm and rigid, with glossy glistening skin, giving the appearance of bursting with succulent juiciness. Cucumbers resent intense cold, and are happiest when stored in a root cellar or well wrapped in the vegetable drawer of your refrigerator. Pickles are merely particular varieties of cucumbers, such as the gherkin, which are harvested while immature, spiced and then cured.
Lastly there is the enigmatic sea cucumber, which is not a cucumber at all, but an echinoderm, like a starfish. It looks like an ugly cuke and feasts upon detritus strew over the ocean floor. When threatened, it can expel its innards to ward off predators-an ability that I have always envied.