The coolest customer in the produce aisle is a member of the gourd
and squash family. Regular slicing cucumbers, English hothouse, and
pickling cucumbers, along with more exotic varieties like Persian,
Japanese, Armenian all have a sweetly grassy flavor and a juicy crunch.
The differences among varieties are more about looks than flavor: Cukes
can be warty, ribbed, smooth, dark, or light, but they pretty much all
taste the same. The only substantial variation is seeded vs.
seedless-the latter, which actually has smaller, more digestible seeds
was developed by farmers—but there's no sure way to tell the
difference based on appearance.
English hothouse cucumbers are long and dark green and wrapped in
plastic. Grown in greenhouses, they are not pollinated, so the seeds
remain undeveloped. Armenian cucumbers are light green and ribbed, and
take on a scalloped look when sliced. Pickling cucumbers, sometimes
called Kirby cucumbers, are short and especially crunchy; they vary in
thickness. Japanese cucumbers are bumpy and slender, with tiny seeds,
while Persian cukes are slender and usually no more than 6 inches
long.
There's more to the phrase "cool as a cucumber" than refreshing
flavor: Cucumbers are a good source of potassium, and eating them may
help regulate blood pressure. They're also a natural diuretic and they
help the body absorb calcium. Cukes are an excellent source of vitamin
C, and the skin is rich in vitamin A.
One of the less-desirable characteristics of cucumbers is their
tendency to cause indigestion—burping, in particular. Research has
found that this is caused by a chemical compound concentrated just
underneath the skin and around the stem of the cucumber. To limit the
unpleasant side effects of this veggie, peel deeply and remove the stem
end.
Cucumbers are available year-round, though summer is when you'll see
the best choice of varieties at the market. Look for cucumbers that are
firm, not shriveled, with bright-looking skin. Pass on any with soft
spots. Because they lose moisture quickly, cucumbers are often bred with
thick skins and sealed with wax to extend their shelf life. But special,
thin-skinned varieties are worth seeking out because they're more
slender and flavorful, and have smaller seeds. To protect the skins,
these are often sealed in plastic.
Stash cucumbers unwashed in a sealed plastic bag in the warmest part
of the fridge. Use them within a few days.
To seed, halve the cuke lengthwise and drag a teaspoon down the
middle of each half. English hothouse, pickling, Japanese, Armenian, and
Persian varieties do not need to be seeded.