Definition: cucumber

Nutritional values per 100 g: Protein 0.6 g; Carbohydrates 1.2 g; Fat 0.1 g; Calories 10 kcal.

It contains abundant minerals and trace elements, particularly potassium (150 mg/100 g), phosphorus (23 mg/100 g) and calcium (19 mg/100 g). With just 100 kcal, it is the champion in all categories for mineral density: 6 g, while the average for other vegetables is around 3 g! It is therefore an excellent purifier and diuretic. For those with strong stomachs: cucumber juice consumed on an empty stomach is said to be the best purifier. All vitamins are present in this crunchy vegetable, particularly a wide range of B vitamins. Its skin contains provitamin A and vitamin E, which help to delay cell ageing. Rich in fibre, it contributes to healthy bowel function. However, there is one small drawback: fibre can irritate sensitive intestines. Rather than peeling it, which would cause it to lose many of its benefits, the best solution is to remove the central part (the seeds are often indigestible) and then grate it coarsely. Another precaution to take is to chew it thoroughly. That said, contrary to popular belief, it is perfectly digestible thanks to the pepsin it contains. In cosmetics, cucumber is also used as a beauty product. Its soothing properties help to combat rosacea, redness and itching. It can be used as a lotion, a poultice or incorporated into a face mask in the form of a purée.

Tasting: Choose cucumbers that are firm but not hard, as they will be too bitter. Choose small ones, as the larger they are, the more seeds they contain, which make them bitter and bland. Keep them in the refrigerator to keep them crisp, for no more than 5 days to prevent them from becoming soft.If you do not use it all, wrap it carefully in cling film. Avoid sudden changes in temperature (do not freeze). Very fresh and smooth, you can eat it raw, and if it is not coated with wax, you do not need to peel it. If the seeds are hard, remove them as they are too bitter. Small and fresh, it is not really necessary to soak it. If the recipe recommends it anyway, do not forget to drain it well using a colander. Eat it raw, grated, sliced, diced, or in a salad for a light starter. Drizzled with lemon juice, a dash of olive oil, or accompanied by yoghurt (Greek yoghurt is best) or a touch of sour cream, it is the ideal summer appetiser. Do not drown it in vinaigrette, as this will dangerously increase its calorie content. A little dietary tip: purée the flesh, which is an effective substitute for some of the oil in your salad dressings. It also goes wonderfully with herbs, especially mint. Grate it into thick cream with garlic, mint and coriander to make an excellent Greek-style tzatziki, or its Indian variant, raita. You could also try stuffed raw cucumber with seafood. And for a fun and decorative touch, cut it into ribbons using a vegetable peeler to line your terrines or wrap around cheese bites. Or use a melon baller to make balls. This will give your dishes and buffets a festive look. Although it is most often eaten raw, it is just as delicious when cooked. Used in the same way as courgettes, which it can also replace, it goes wonderfully with meat and fish dishes. It can be prepared in countless ways: pan-fried, sautéed in butter, steamed, with béchamel sauce, au gratin, etc. It can be used in a healthier version of traditional stuffed vegetables, once blanched, hollowed out and filled with rice, mushrooms, olives, etc. However, as it is rather bland, don't hesitate to use plenty of seasoning to enhance its flavour (garlic, pepper, chilli, herbs, etc.). In Great Britain, it is used to make comforting soups, while the Spanish prefer its freshness in gazpacho. It is also a popular ingredient in Russian cuisine.

History: From the same family as melons, pumpkins and courgettes – the cucurbitaceae – cucumbers originate from the Himalayas. The first traces of this annual creeping plant date back to 10,000 BCE. It then spread to India, then the Middle East and China, before conquering the "plates" of the Egyptians. When it arrived among the Hebrews, it gained recognition by appearing in the Bible. According to its writings, Solomon's wisdom, Samson's strength and David's lyricism were due to the virtues of the cucumber. In France, it was Charlemagne who made it famous by ordering it to be grown on his lands. But this long vegetable, which was very bitter at the time, only really became popular in the^17th century. La Quitinie, the worthy gardener of Versailles, keen to satisfy his good king Louis XIV, who was fond of cucumber-based soups, invented the cultivation of this vegetable in greenhouses. This is now the most common method of production, to the detriment of open field cultivation.

From May to July, the "cucumber", as it was called until^{the 17th} century, colours the market stalls, coming mainly from the Loiret or Yonne regions (grown in heated greenhouses) or from the Netherlands and Israel. There are many varieties of this vegetable, classified into two families:

- the spiny variety: very bitter, it is recognisable by the few spines on its skin. It is mainly grown in the south of France.

- Dutch cucumbers: these are the most common on our markets. They were developed in the Netherlands after the Second World War and have won over taste buds thanks to their very slight bitterness. Finally, in the West Indies, there is an ovoid, spiny cucumber. Called "angurie", it is often eaten pickled in vinegar, like a gherkin.