Let's find out everything about cucumbers: properties, varieties and how to cook them!

the cucumber is part of the family
of the Cucurbitaceae, in which we also find pumpkin , courgettes and melon . Its plant, being a climber, grows up to 3 meters. The length of the fruit ranges from 6 to 40 centimeters, depending on the variety grown. The peel is green or white and can be smooth or wrinkled with the presence of thorny protuberances. | cucumbers
they are often divided into 3 main types:

- Dutch , produces long (30-40 cm) colored cucumbers
dark green with streaks.

- American , produces shorter fruits (25 cm).

- Parisian , whose fruits are small (6-10 cm) and are
used especially in preserves.

The cucumber plant loves heat and sun exposure but requires particular attention to water changes . For this reason the terrain is most suitable for its
cultivation is gravelly to avoid stagnation and have good drainage. A plant goes into production 25-30 days after transplanting and, if in good health, is able to produce from 5 in a season (about 3 months).
to 8 kg of cucumbers. In the greenhouse garden the plant should be planted between March and April, later in the open field. Its main parasites are: aphids (known
like plant lice) and the red spider. To recognize if your plants are sick, observe the leaves that may appear: curled, yellowed,
deformed and with black spots.


The cucumber is mostly composed of water (about 95%) and has a very low energy intake, for this reason it is considered an excellent ally for those who need to purify the body and want to follow a
low-calorie food. 100 grams of cucumber provides only 15 calories . It contains a good amount of mineral salts, especially potassium (140mg/100g) but also
iron, calcium, silicon, iodine and manganese . It provides provitamin A, group B vitamins and vitamin C. The enzymes contained in cucumber facilitate the assimilation of proteins by the body and, at the same time, have a purifying and detoxifying action on the intestine. Being rich in water it is diuretic and helps counteract water retention. It contains tartaric acid, a substance that manages to prevent carbohydrates from turning into fats with the advantage of promoting weight loss.

In the kitchen:

It is mainly consumed raw in salads , in pizimonio or in flavored waters. Delicious in Greek Tzatziki sauce.

Buy and store:

Choose small cucumbers because they have fewer, firm seeds
(check both ends) and without stains, with the
peel of a beautiful shiny green.

STORE in the refrigerator in the vegetable drawer
for a maximum of 3 days.

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