If you’ve been outside in New York this month, you know it’s already summer. The sun shines brightly, baking into the sidewalks and streets, reflecting off of buildings of all shapes and sizes, heating the city and its citizens to the core.
Cooling drinks and foods are the go-to’s during the summer months, and few edible items compare to the refreshing effects of the humbly hydrating cucumber, with its light, melon-esque flavor, and super satisfying crunch.
As we’ve learned before, much of our favorite modern produce evolved over time, and the cucumber is no different… so, let’s go back in time and learn all about the world’s favorite cucurbit!
In the Days of Yore and Yesteryear…
Though I cannot imagine Greek cuisine without agouria (cucumbers in Greek), they did not originate in ancient Greece. The first known cucumbers came from the northern plains of India no less than at least 3,000 years ago, where wild varieties still flourish today. As early at 2000 BCE, there’s evidence that they were cultivated in Mesopotamia as well as in ancient Egypt. From there, cucumbers spread to Western Asia and Southern Europe (i.e. Greece and then Rome), followed by the rest of Europe, and eventually the Americas courtesy of Christopher Columbus.
The cucumbers that made their way to Greece and Rome were relatives of the cucumbers we know and love today. These had tougher skins and were notably bitter. Over time, through manual selective breeding of the sweeter, less bitter crops, the modern day cukes emerged. However, all cucumbers were valued not only for their culinary applications, but for their medicinal uses as well.
Yiayia and the Agouria
When I was a young girl, I would often play in our gardens and on our farm. One day, I was using the cucumber vines as an obstacle course of sorts, and lost my footing causing me to step on one of the vines and damage it. I felt so badly and cried for a whole week after stepping on the vine, which caused my sinuses to get all congested.
When my yiayia (grandmother in Greek) asked me why I was crying, I told her the story and how I had ruined the cucumbers. She wiped my tears and said it was a good thing I destroyed the agouria, because now we could make a medicine to help clear my sinuses. She made a juice out of the crushed cucumbers and gave it to me to use to wash out my sinuses, like many people do with a neti pot. The cucumber juice had a bitter taste, and stung a bit as we poured it through my nose, but after that I didn’t have a single sinus problem for the rest of the year!
The Healing Cucurbit in Ancient Times
Long before Yiayia cured my sinuses with cucumber juice, ancient Greeks highly valued cucumbers for their healing powers. They were often eaten by athletes to improve their performance, and were also used in cosmetics and to treat various ailments including sunburns, scorpion bites, and bad breath. The Greek philosopher Pythagoras was also said to be a big fan of cucumbers, believing they helped him maintain his health and longevity.
In ancient Egyptian culture, cucumbers were considered a symbol of fertility and were often used in religious practices. They were also used to treat various ailments and illnesses, including swelling, coughs, and fevers.
In ancient Rome, cucumbers were also highly prized; the Roman emperor Tiberius was known to have loved cucumbers so much that he insisted on having them on his table year-round, which lead to the innovative development of the first greenhouse-type structures to grow cucumbers. Cucumbers were also used in Roman baths due to their therapeutic properties for the skin.
In traditional Chinese medicine, cucumbers were believed to have a cooling and calming effect on the body, making them a respected remedy for conditions such as fever, inflammation, and high blood pressure. Cucumber juice was also used to promote the flow of urine and relieve urinary tract infections, while the seeds of the cucumber were used to treat constipation and other digestive issues.
Go Cuckoo for Cucumbers
The ancients were definitely on to something, as cucumbers are, in fact, incredibly good for you! This fruit (it has seeds) is a great source of hydration – it’s 96% water! It’s high in fiber, vitamins K and A, and full of antioxidants known as polyphenols, which may reduce risks of some forms of cancer.
Cucumbers also have an antihyperglycemic effect, meaning that they lower blood glucose levels, and help regulate your blood sugar and metabolism, and can aid in digestion. And, the most well-known benefit of cucumbers is their anti-inflammatory ability to calm and soothe irritated, puffy, and/or sunburned skin. What can’t a cucumber do?!
Remember, though, to always ask your doctor when incorporating new foods into your diet.
So Many Cucumbers, So Little Time
These magnificent cucurbits are so varied in their health benefits, it should come as no surprise that they would also come in different varieties and sizes.
Most people are familiar with garden cucumbers, with their thicker, dark skin, smooth exterior, and plenty of seeds – these are often sold in grocery stores with a wax coating to prevent them from dehydrating. In the food service world, these are also known as ‘select’ cucumbers, and are often why a recipe may call for ‘de-seeding’. These are best for eating raw.
American and English/hothouse cucumbers are likely the default cucumber for most – thin skinned, long, and nearly seedless, these cukes are crunchy, refreshing, and very mild flavor-wise – best for eating raw in salads, and sliced.
Gherkins are the petite cousin of the other cucumbers, and because of their very diminutive size are excellent for pickling, as are Kirby cukes! Kirbys are a bit of a unicorn, with their bumpy skin, as they are delicious for raw consumption, but also make fantastic pickles – so much so that they are sometimes sold as ‘pickling cucumbers’.
Persian cucumbers are very similar to the English/hothouse variety, but grow in an assortments of lengths. Though the skin is thin and their flavor is mild, they are sturdy enough not only to enjoy raw (the crunch is amazing), but to cook with as well!
Finally, Lemon cucumbers are unique! They grow yellow and round, and are quite sweet, without any bitter flavor that can be present in other varieties. These beautiful cukes have thin skins, minimal seeds, are gorgeous in raw preparations, and can withstand pickling as well.
Cool as a Cucumber in the Kitchen
It should go without saying that first and foremost, cucumbers belong in cold preparations of varying kinds – salads, dips/spreads, salsas, sandwiches, garnishes – if it’s a cold application, cucumber is likely a welcome addition, with its mild flavor and epic crunchiness.
Think of the iconic Horiatiki Salata, or Greek Village Salad, where cucumber is part of an ensemble cast of delectable ingredients that all work together for a perfect bite. Or tzatziki, perhaps the most famous of all dips/spreads, full of refreshing cucumber, spicy garlic, and creamy, tangy Greek yogurt, that elevates anything with which it’s paired.
That being said, cucumbers are full of water and have a beautifully mild, melon-esque flavor that goes unbelievably well in cold soup preparations such as gazpacho – classic or otherwise! They also make an astonishingly refreshing sorbet and/or palate cleanser, especially with a touch of citrus zest and juice.
Technically, pickling is a form of cooking, which we know that cucumbers do very well with – but have you ever considered sautéing, roasting, or braising cucumbers? Because of their skins and high-water content, they are perfect contenders for absorbing delicious sauces and responding well to a high heat sear, or a quick warm through before tossing with some lemon, olive oil, mint and dill!
Cucumbers are the quintessential summer food – hydrating, refreshing, and delicious – perfect to keep you cool during the hottest months of the year! There’s a reason the saying is ‘cool as a cucumber,’ and now you know why!
All food dish photo credits are Chef Loi
