Cucumber The Roman Emperor Tiberius had a passion for cucumbers and insisted on eating them at every meal. They have been eaten and enjoyed for centuries for their cool, crisp qualities. Technically, the cucumber is a large berry.

Botanical Family The cucumber belongs to the curcurbitaceae family, which includes squash, zucchini, pumpkin and melons. It is thought to have originated in India - South Asia. In the 14th Century it was known as a cocumer, which by the 17th century had become cowcumber. By the 1800's, it was known as the cucumber.   History After being cultivated in India for hundreds of years, the cucumber was taken to China in 140 BC. It is uncertain when it reached Europe, however the early Greeks were familiar with it, calling it sikhous, thinking it possessed all sorts of marvellous properties. The Romans valued it also, growing cucumbers in beds mounted on wheels, so that they could be taken in and out of the sun. Gentlemen gardeners in the 17th and 18th Centuries grew them in special cucumber houses. Because of a reputation for causing indigestion, burpless varieties have since been developed.   Food Value Despite being 96% water, cucumbers contain useful amounts of Calcium, Potassium, Phosphorous, and Vitamins B and C - mainly in the skin. Contrary to the popular belief that they cause indigestion, cucumbers contain a pepsin-like substance which actually aids digestion.   Search our recipe database for cucumber.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976)