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The cucumber is believed native to the great Indian
center of plant origins which lies between the northern part of the
Bay of Bengal and the towering Himalayas. It has never been found wild anywhere,
but species closely related to it have been found wild in that region of India.
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https://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/
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The cucumber is believed native to the great Indian
center of plant origins which lies between the northern part of the
Bay of Bengal and the towering Himalayas. It has never been found wild anywhere,
but species closely related to it have been found wild in that region of India.
🌸
https://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/
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Health Benefits and Nutritional Value
of Cucumber
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Health Benefits and Nutritional Value
of Cucumber
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Nutritional Value
As per the USDA nutrient database, 100g of cucumber contains the following values:
15kcal
3.6g Carbs (1% RDI)
.5g Fiber (2% RDI)
.7g Protein (1% RDI)
B1/Thiamine (2% RDI)
B2/Riboflavin (2% RDI)
.3mg B5/Pantothenic Acid (3% RDI)
B6/Pyridoxine (2% RDI)
7mcg Folate (2% RDI)
105IU Vitamin A (2% RDI)
2.8mg Vitamin C (5% RDI)
16.4mcg Vitamin K (21% RDI)
16mg Calcium (2% RDI)
Copper (2% RDI)
.3mg Iron (2% RDI)
13mg Magnesium (3% RDI)
.1mg Manganese (4% RDI)
24mg Phosphorous (2% RDI)
147mg Potassium (4% RDI)
.2mg Zinc (1% RDI)
Health Benefits of Cucumber
Nutrient-rich cucumbers provide a number of health benefits. Cucumbers are a great source of silica, a trace mineral that strengthens connective tissues. These connective tissues are imperative for muscles, tendons, bone, cartilage, and skin health. Cucumbers also have caffeic and ascorbic acid; compounds rectify skin swelling, fluid retention, burns and itchiness.
Civilizations throughout the world have prescribed cucumbers to treat various ailments. In Egypt, healers recommended mixing cucumber leaves with salt and applying on the breasts to promote milk production. Physicians also advised eating cucumbers to remedy stomach ailments and heartburn. In Ayurveda, cucumbers act as a refrigerant, diuretic and febrifuge. They manage urinary tract infections, acne, and quench the thirst.
The medical community illuminates the following benefits:
-- A 2009 study published in Current Pharmaceutical Design explains that cucurbitacins have immense promise as an inflammation drug and in cancer therapy drugs based on their apoptotic effects against cancer cell lines. Indeed, several reports, such as a 2013 study published in the International Journal of Health Sciences, point to the antiproliferative ability of cucurbitacins when tested against breast cancer, uterine cancer, lung cancer, ovarian and prostate cancer cells.
-Cucumbers are high in antioxidants, substances that sweep the body of harmful free radicals. Its antioxidants coupled with its skin-boosting phytonutrients keep signs of aging at bay.
--According to a 2010 study published in the Journal of Food Biochemistry, cucumber extracts exhibited antibacterial activity against six strains of bacteria, and antifungal properties against three fungi types.
--Cucumbers aid in weight loss when substituted in lieu of popcorn or potato chips. The fruit is high in fiber and water, low in sugar, has negligible calories, and makes for a satisfying crunchy snack.
-Cucumbers are one of the few foods high in vitamin K.
Although the National Institutes of Health state that it’s difficult to be deficient in this nutrient, natural health advocate, Dr. Joseph Mercola, predicts that vitamin K will become the next undetected and undiagnosed deficiency. Vitamin K carries out a number of crucial functions, including:
--Maintaining bone health
--Diminishing calcification, which often leads to gout and arthritic problems
--Reducing the risk of coronary heart disease
--Keeping excessive calcium out of bones and of arteries
--Reducing the risk osteoporosis
--Improving brain function and reducing the risk of dementia
As per the USDA nutrient database, 100g of cucumber contains the following values:
15kcal
3.6g Carbs (1% RDI)
.5g Fiber (2% RDI)
.7g Protein (1% RDI)
B1/Thiamine (2% RDI)
B2/Riboflavin (2% RDI)
.3mg B5/Pantothenic Acid (3% RDI)
B6/Pyridoxine (2% RDI)
7mcg Folate (2% RDI)
105IU Vitamin A (2% RDI)
2.8mg Vitamin C (5% RDI)
16.4mcg Vitamin K (21% RDI)
16mg Calcium (2% RDI)
Copper (2% RDI)
.3mg Iron (2% RDI)
13mg Magnesium (3% RDI)
.1mg Manganese (4% RDI)
24mg Phosphorous (2% RDI)
147mg Potassium (4% RDI)
.2mg Zinc (1% RDI)
Health Benefits of Cucumber
Nutrient-rich cucumbers provide a number of health benefits. Cucumbers are a great source of silica, a trace mineral that strengthens connective tissues. These connective tissues are imperative for muscles, tendons, bone, cartilage, and skin health. Cucumbers also have caffeic and ascorbic acid; compounds rectify skin swelling, fluid retention, burns and itchiness.
Civilizations throughout the world have prescribed cucumbers to treat various ailments. In Egypt, healers recommended mixing cucumber leaves with salt and applying on the breasts to promote milk production. Physicians also advised eating cucumbers to remedy stomach ailments and heartburn. In Ayurveda, cucumbers act as a refrigerant, diuretic and febrifuge. They manage urinary tract infections, acne, and quench the thirst.
The medical community illuminates the following benefits:
-- A 2009 study published in Current Pharmaceutical Design explains that cucurbitacins have immense promise as an inflammation drug and in cancer therapy drugs based on their apoptotic effects against cancer cell lines. Indeed, several reports, such as a 2013 study published in the International Journal of Health Sciences, point to the antiproliferative ability of cucurbitacins when tested against breast cancer, uterine cancer, lung cancer, ovarian and prostate cancer cells.
-Cucumbers are high in antioxidants, substances that sweep the body of harmful free radicals. Its antioxidants coupled with its skin-boosting phytonutrients keep signs of aging at bay.
--According to a 2010 study published in the Journal of Food Biochemistry, cucumber extracts exhibited antibacterial activity against six strains of bacteria, and antifungal properties against three fungi types.
--Cucumbers aid in weight loss when substituted in lieu of popcorn or potato chips. The fruit is high in fiber and water, low in sugar, has negligible calories, and makes for a satisfying crunchy snack.
-Cucumbers are one of the few foods high in vitamin K.
Although the National Institutes of Health state that it’s difficult to be deficient in this nutrient, natural health advocate, Dr. Joseph Mercola, predicts that vitamin K will become the next undetected and undiagnosed deficiency. Vitamin K carries out a number of crucial functions, including:
--Maintaining bone health
--Diminishing calcification, which often leads to gout and arthritic problems
--Reducing the risk of coronary heart disease
--Keeping excessive calcium out of bones and of arteries
--Reducing the risk osteoporosis
--Improving brain function and reducing the risk of dementia
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🌸
Cucumber Nutrition Facts & Proven Health Benefits
Cucumber Nutrition Facts
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Cucumber Nutrition Facts & Proven Health Benefits
Cucumber Nutrition Facts
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Cucumbers are very famous lean, green, and long garden vegetables. Scientifically, cucumbers are fruits from the same family as pumpkins and watermelons, but most people consider them as vegetables. Cucumbers natively grow in India, can be slightly bitter and have a little melon-like taste. There are usually two main types of cucumbers, i.e., slicing cucumbers and pickling cucumbers.
Pickling cucumbers are much smaller in size and can be 3-7 inches long. The main use of pickling cucumbers is to make pickles. The distinctive characteristic of pickling cucumbers is that they have spines or bumps on their skin. While the slicing cucumbers are often present in the salads and are very fresh to eat.
Slicing cucumbers are free of any bumps on their skin and have a milder taste.
Speaking of the nutritional quality of cucumbers, one serving of cucumber which is equal to half a cup gives 8 calories. There are small amounts of vitamin A and vitamin K in cucumbers and 95% of cucumbers consists of water. In addition to essential nutrients, cucumbers also have phytonutrients known as lignans.
One medium-sized raw cucumber consists of 6 grams of carbohydrates, 3 grams of proteins, 0 grams of fat, 2 grams of fiber and 30 calories. As we can see that cucumbers have a beautiful balance of macronutrients and does not contain any fat which is heart-healthy too. Considering the micronutrients, cucumbers have a decent amount of essential vitamins and nutrients in them.
Half cup un-peeled raw cucumbers provide 10% of the recommended daily value (DV) of vitamin C and 57% of the recommended daily value (DV) of vitamin K, thus giving ample amount of vitamins in such a small serving. While the same serving size of cucumbers gives 9% of the DV of magnesium, 9% of the DV of manganese and 12% of the DV of potassium.
The significant balance of vitamins, minerals and antioxidants coming from phytonutrients makes cucumbers a highly nutritious vegetable to eat daily. Moreover, the excess amount of water present in cucumbers also maintains the hydration levels in the body and avoids the occurrence of constipation.
Cucumbers Health Benefits
Highly nutritiousCucumbers are filled with numerous healthy ingredients that provide nutritional value to the body. Some of the common ones include;
Highly nutritious
Cucumbers are one of the best sources of phytonutrients such as triterpene, flavonoids, and lignans, which have anti-cancer, anti-inflammatory, and antioxidant benefits. The phytonutrients are plant chemicals that have disease preventive or protective properties. The seeds and peel are the most nutrient-dense portions of the cucumber.
Raw cucumbers contain beta-carotene and fiber. Beta-carotene is an antioxidant substance that helps with skin, immunity, prevention of cancer and promotes eye health. According to a study by Pakistan Journal of Nutrition, the seeds of cucumber are a good source of calcium and minerals.
As cucumbers are naturally low in sodium, calories, fat, carbohydrates, cholesterol, and fat, they are best-suited for promoting health and giving essential nutrients to the body. You only get 15 calories by eating a cup of peeled cucumbers and this one cup will provide you with 3 percent of your daily fiber, 4 percent of your daily vitamin C, and about 4 percent of your daily potassium.
Moreover, cucumbers also give small amounts of magnesium, potassium, vitamin C, vitamin A, and manganese. You must include this highly nutritious vegetable in your daily food as a salad or might be as a side dish.
https://betahealthy.com/cucumber-nutrition-facts-proven-health-benefits/?
Pickling cucumbers are much smaller in size and can be 3-7 inches long. The main use of pickling cucumbers is to make pickles. The distinctive characteristic of pickling cucumbers is that they have spines or bumps on their skin. While the slicing cucumbers are often present in the salads and are very fresh to eat.
Slicing cucumbers are free of any bumps on their skin and have a milder taste.
Speaking of the nutritional quality of cucumbers, one serving of cucumber which is equal to half a cup gives 8 calories. There are small amounts of vitamin A and vitamin K in cucumbers and 95% of cucumbers consists of water. In addition to essential nutrients, cucumbers also have phytonutrients known as lignans.
One medium-sized raw cucumber consists of 6 grams of carbohydrates, 3 grams of proteins, 0 grams of fat, 2 grams of fiber and 30 calories. As we can see that cucumbers have a beautiful balance of macronutrients and does not contain any fat which is heart-healthy too. Considering the micronutrients, cucumbers have a decent amount of essential vitamins and nutrients in them.
Half cup un-peeled raw cucumbers provide 10% of the recommended daily value (DV) of vitamin C and 57% of the recommended daily value (DV) of vitamin K, thus giving ample amount of vitamins in such a small serving. While the same serving size of cucumbers gives 9% of the DV of magnesium, 9% of the DV of manganese and 12% of the DV of potassium.
The significant balance of vitamins, minerals and antioxidants coming from phytonutrients makes cucumbers a highly nutritious vegetable to eat daily. Moreover, the excess amount of water present in cucumbers also maintains the hydration levels in the body and avoids the occurrence of constipation.
Cucumbers Health Benefits
Highly nutritiousCucumbers are filled with numerous healthy ingredients that provide nutritional value to the body. Some of the common ones include;
Highly nutritious
Cucumbers are one of the best sources of phytonutrients such as triterpene, flavonoids, and lignans, which have anti-cancer, anti-inflammatory, and antioxidant benefits. The phytonutrients are plant chemicals that have disease preventive or protective properties. The seeds and peel are the most nutrient-dense portions of the cucumber.
Raw cucumbers contain beta-carotene and fiber. Beta-carotene is an antioxidant substance that helps with skin, immunity, prevention of cancer and promotes eye health. According to a study by Pakistan Journal of Nutrition, the seeds of cucumber are a good source of calcium and minerals.
As cucumbers are naturally low in sodium, calories, fat, carbohydrates, cholesterol, and fat, they are best-suited for promoting health and giving essential nutrients to the body. You only get 15 calories by eating a cup of peeled cucumbers and this one cup will provide you with 3 percent of your daily fiber, 4 percent of your daily vitamin C, and about 4 percent of your daily potassium.
Moreover, cucumbers also give small amounts of magnesium, potassium, vitamin C, vitamin A, and manganese. You must include this highly nutritious vegetable in your daily food as a salad or might be as a side dish.
https://betahealthy.com/cucumber-nutrition-facts-proven-health-benefits/?
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The National Garden Bureau has chosen cucumber as its vegetable to promote this year. Thus, 2014 is “The Year of the Cucumber”. Cool and refreshing on a hot summer day, cucumber is one of America’s top five garden vegetables. For years, cucumber was considered to be primarily “diet food” because of its low caloric content.
Recent research, however, has shown this water-laden vegetable contains significant amounts of phyto-nutrients which have a wide array of human health benefits. While March is a bit early to plant cucumbers in our gardens, it is a fitting month to take a closer look at this interesting vegetable.
Cucumber (Cucumis sativus) belongs to the Cucurbitaceae family. Other important members of this family include watermelon, muskmelon, pumpkin and squash. Native to India, cucumber is another one of our most ancient vegetables. Cave excavations have revealed that cucumber has been grown as a food source for over 3000 years. Early cucumbers were probably very bitter because of compounds they contained called cucurbitacins.
These natural defense compounds act to repel insects and other pests. Bitterness still is a problem with some cucumbers today, although great progress has been made by plant breeders to eliminate the bitter compounds.
Cucumbers were cultivated and eaten in ancient Egpyt as evidenced by the Bible. Numbers 11:5 reads: “We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick”.
Evidently the Egyptians made weak liquor from cucumber by cutting a hole in the ripe fruit, stirring the inside with a stick to liquefy it, plugging the hole and then burying it in the ground for several days. The resultant concoction was unearthed and consumed. The previous probably should be followed with the warning: “Don’t try this at home”.
The Greeks also cultivated cucumbers as (later) did the Romans.
The Emperor Tiberius was said to have demanded that they be on his table every day. To meet that demand, his gardeners fashioned some of the first plant forcing structures, constructing portable containers which they moved from place to place. Later, the Romans advanced plant forcing structure technology (and cucumber production) by fashioning frames covered with translucent panes of silicates—not unlike our modern cold frames.
Later, Charlemagne was said to have grown cucumbers in his gardens in Italy in the 8th and 9thcentury. Cucumber later spread to Western Europe. It was during the reign of King Henry VIII that cucumber made its way to England. His first wife (Catherine of Aragon) was said to have demanded them for her Spanish salads.
The Age of Discovery proved to be very important to the spread of cucumber.
Columbus is credited for taking cucumber to the New World, along with many other vegetables.
He introduced it to Haiti in 1494. From there it spread. In 1539, De Soto judged the cucumbers he found growing in Florida to be better than those of native land of Spain.
By 1806 eight varieties of cucumbers would be found growing in America’s colonial gardens.
As mentioned previously, scientists recently have found cucumber to contain a number of beneficial phyto-nutrients. The lack of that knowledge did not keep cucumber from being used medicinally earlier in our history.
The cucumber’s water retentive ability earned it the reputation for never losing its cool. As a result, 17th Century physicians prescribed placing fever patients on a bed of cucumbers so they would become “cool, as a cucumber.” Additionally, it was thought that if cucumbers were eaten three times daily, red noses would be healed and pimples on the face would disappear.
Trappers and fur traders probably were responsible for introducing Native Americans to cucumber as they made their way across the country. Reportedly, this expansion was interrupted somewhat in the 18th century when medical journals warned of the dangers of eating cucumbers and other vegetables not adequately cooked. The set back was short-lived and by the 19th century cucumber regained its popularity in the U.S.
Cucumber’s popularity was bolstered considerably when, in 1876, Henry J. Heinz added pickles to the list of products made by the food processing company that bears his name. Others followed, and by the end of the 19th century pickles were a tasty addition to the monotonous diet of meat and potatoes consumed by most Americans.
Today, pickles can be found in 70 percent of all households, and Americans are said to consume nine pounds of them per capita annually.
Cucumbers are placed into one of two major categories based on their use: slicing or pickling. Slicing cucumbers are eaten fresh from the garden. They range in size from about four to 12 inches and have skin that is relatively smooth. If “spines” are present, they normally are white.
Pickling cucumbers are much smaller, ranging in size from one to five inches; the latter reserved for making dill pickles. Unlike the slicers, pickling cucumbers usually have bumps on their skin along with “spines” that are black. Gerkins are a type of immature pickling cucumber. They are noted for their small size and warty skin.
Whatever the type, cucumbers contain cucurbitacins which can impart a bitter taste. Additionally, the taste is associated with a digestive condition and social indiscretion known as a “burp”. In the middle of the 20th century, “burpless” cucumbers were introduced that eliminated this problem. Today there are several burpless varieties available.
Their fruit usually is long, somewhat narrow and thin-skinned. Non-burpless types can be made a bit more socially acceptable by cutting off about one inch of the stem-end and peeling the skin off the fruit.
Cucumbers are relatively easy to grow. They prefer a full-sun exposure in a well-drained garden loam. Amending the soil with compost or other forms of organic matter will improve soil structure and increase yields. Check garden drainage before planting, since wet soil will promotes disease infestation and reduces productivity.
Heavy feeders, cucumbers require fertile soil, nitrogen fertilizer, and/or additions of high-nitrogen organic matter sources. A side dressing of 5-10-10 fertilizer at the time of planting and once a month thereafter should be sufficient. Adequate amounts of water also must be provided since the fruits are largely water. Mulching helps to conserve water as well as control weeds.
Cucumbers plants are vines and need room to grow. Standard types may spread four to six feet and should be spaced four to five feet apart. The restricted vines of dwarf and bush types may require as little as two square feet per plant.
For earlier maturity, cucumbers can be started indoors in individual pots ten to 14 days prior to setting them out. If direct seeded, sow seeds when the soil has warmed up to 70°F. Place one seed every six inches, covering it with soil to a depth of one inch.
Depending on conditions, seedlings should emerge in about a week. When the plants are two inches high, thin plants to one plant per lineal foot. An alternative method is to plant in “hills” four to five feet apart. Sow four to five seeds per hill and thin to three plants per hill after seedlings emerge.
Cucumber is plagued by a number of troublesome insect pests.
They include cucumber beetle (stripped and spotted), aphids and squash vine borer. Control of beetle is important for the prevention of bacterial wilt. Although there are pesticides labeled for the control of the afore-mentioned pest, some gardeners choose to use floating row cover over young transplants or seedlings to exclude the pests.
The two most problematic diseases that afflict cucumber include bacterial wilt and powdery mildew. Bacterial wilt is controlled by eliminating its primary vector—the cucumber beetle. Incidence of powdery mildew can be lessened by providing adequate space between plants, eliminating weeds to increase air circulation, keeping the leaves dry by using drip instead of overhead irrigation, or using fungicides judiciously. Garden clean up in the fall also is helpful in reducing disease inoculums for the following growing season.
Most cucumbers varieties reach maturity in 50 to 65 days. The fruit will be firm to the touch and the skin will have a uniform dark green color. Cucumbers enlarge (mature) rapidly and should be checked/harvested daily. If left on the vine too long, the fruit becomes over-mature and less desirable.
Slicing types are mature when about six to eight inches long; larger slicing varieties should be picked before they are ten inches long. Pickling varieties should be harvested after reaching a length of one to four inches. In either case, refrigerate harvested fruit as soon as possible to preserve flavor and avoid desiccation.
Cucumber Trivia:
Other Articles You Might Enjoy
Recent research, however, has shown this water-laden vegetable contains significant amounts of phyto-nutrients which have a wide array of human health benefits. While March is a bit early to plant cucumbers in our gardens, it is a fitting month to take a closer look at this interesting vegetable.
Cucumber (Cucumis sativus) belongs to the Cucurbitaceae family. Other important members of this family include watermelon, muskmelon, pumpkin and squash. Native to India, cucumber is another one of our most ancient vegetables. Cave excavations have revealed that cucumber has been grown as a food source for over 3000 years. Early cucumbers were probably very bitter because of compounds they contained called cucurbitacins.
These natural defense compounds act to repel insects and other pests. Bitterness still is a problem with some cucumbers today, although great progress has been made by plant breeders to eliminate the bitter compounds.
Cucumbers were cultivated and eaten in ancient Egpyt as evidenced by the Bible. Numbers 11:5 reads: “We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick”.
Evidently the Egyptians made weak liquor from cucumber by cutting a hole in the ripe fruit, stirring the inside with a stick to liquefy it, plugging the hole and then burying it in the ground for several days. The resultant concoction was unearthed and consumed. The previous probably should be followed with the warning: “Don’t try this at home”.
The Greeks also cultivated cucumbers as (later) did the Romans.
The Emperor Tiberius was said to have demanded that they be on his table every day. To meet that demand, his gardeners fashioned some of the first plant forcing structures, constructing portable containers which they moved from place to place. Later, the Romans advanced plant forcing structure technology (and cucumber production) by fashioning frames covered with translucent panes of silicates—not unlike our modern cold frames.
Later, Charlemagne was said to have grown cucumbers in his gardens in Italy in the 8th and 9thcentury. Cucumber later spread to Western Europe. It was during the reign of King Henry VIII that cucumber made its way to England. His first wife (Catherine of Aragon) was said to have demanded them for her Spanish salads.
The Age of Discovery proved to be very important to the spread of cucumber.
Columbus is credited for taking cucumber to the New World, along with many other vegetables.
He introduced it to Haiti in 1494. From there it spread. In 1539, De Soto judged the cucumbers he found growing in Florida to be better than those of native land of Spain.
By 1806 eight varieties of cucumbers would be found growing in America’s colonial gardens.
As mentioned previously, scientists recently have found cucumber to contain a number of beneficial phyto-nutrients. The lack of that knowledge did not keep cucumber from being used medicinally earlier in our history.
The cucumber’s water retentive ability earned it the reputation for never losing its cool. As a result, 17th Century physicians prescribed placing fever patients on a bed of cucumbers so they would become “cool, as a cucumber.” Additionally, it was thought that if cucumbers were eaten three times daily, red noses would be healed and pimples on the face would disappear.
Trappers and fur traders probably were responsible for introducing Native Americans to cucumber as they made their way across the country. Reportedly, this expansion was interrupted somewhat in the 18th century when medical journals warned of the dangers of eating cucumbers and other vegetables not adequately cooked. The set back was short-lived and by the 19th century cucumber regained its popularity in the U.S.
Cucumber’s popularity was bolstered considerably when, in 1876, Henry J. Heinz added pickles to the list of products made by the food processing company that bears his name. Others followed, and by the end of the 19th century pickles were a tasty addition to the monotonous diet of meat and potatoes consumed by most Americans.
Today, pickles can be found in 70 percent of all households, and Americans are said to consume nine pounds of them per capita annually.
Cucumbers are placed into one of two major categories based on their use: slicing or pickling. Slicing cucumbers are eaten fresh from the garden. They range in size from about four to 12 inches and have skin that is relatively smooth. If “spines” are present, they normally are white.
Pickling cucumbers are much smaller, ranging in size from one to five inches; the latter reserved for making dill pickles. Unlike the slicers, pickling cucumbers usually have bumps on their skin along with “spines” that are black. Gerkins are a type of immature pickling cucumber. They are noted for their small size and warty skin.
Whatever the type, cucumbers contain cucurbitacins which can impart a bitter taste. Additionally, the taste is associated with a digestive condition and social indiscretion known as a “burp”. In the middle of the 20th century, “burpless” cucumbers were introduced that eliminated this problem. Today there are several burpless varieties available.
Their fruit usually is long, somewhat narrow and thin-skinned. Non-burpless types can be made a bit more socially acceptable by cutting off about one inch of the stem-end and peeling the skin off the fruit.
Cucumbers are relatively easy to grow. They prefer a full-sun exposure in a well-drained garden loam. Amending the soil with compost or other forms of organic matter will improve soil structure and increase yields. Check garden drainage before planting, since wet soil will promotes disease infestation and reduces productivity.
Heavy feeders, cucumbers require fertile soil, nitrogen fertilizer, and/or additions of high-nitrogen organic matter sources. A side dressing of 5-10-10 fertilizer at the time of planting and once a month thereafter should be sufficient. Adequate amounts of water also must be provided since the fruits are largely water. Mulching helps to conserve water as well as control weeds.
Cucumbers plants are vines and need room to grow. Standard types may spread four to six feet and should be spaced four to five feet apart. The restricted vines of dwarf and bush types may require as little as two square feet per plant.
For earlier maturity, cucumbers can be started indoors in individual pots ten to 14 days prior to setting them out. If direct seeded, sow seeds when the soil has warmed up to 70°F. Place one seed every six inches, covering it with soil to a depth of one inch.
Depending on conditions, seedlings should emerge in about a week. When the plants are two inches high, thin plants to one plant per lineal foot. An alternative method is to plant in “hills” four to five feet apart. Sow four to five seeds per hill and thin to three plants per hill after seedlings emerge.
Cucumber is plagued by a number of troublesome insect pests.
They include cucumber beetle (stripped and spotted), aphids and squash vine borer. Control of beetle is important for the prevention of bacterial wilt. Although there are pesticides labeled for the control of the afore-mentioned pest, some gardeners choose to use floating row cover over young transplants or seedlings to exclude the pests.
The two most problematic diseases that afflict cucumber include bacterial wilt and powdery mildew. Bacterial wilt is controlled by eliminating its primary vector—the cucumber beetle. Incidence of powdery mildew can be lessened by providing adequate space between plants, eliminating weeds to increase air circulation, keeping the leaves dry by using drip instead of overhead irrigation, or using fungicides judiciously. Garden clean up in the fall also is helpful in reducing disease inoculums for the following growing season.
Most cucumbers varieties reach maturity in 50 to 65 days. The fruit will be firm to the touch and the skin will have a uniform dark green color. Cucumbers enlarge (mature) rapidly and should be checked/harvested daily. If left on the vine too long, the fruit becomes over-mature and less desirable.
Slicing types are mature when about six to eight inches long; larger slicing varieties should be picked before they are ten inches long. Pickling varieties should be harvested after reaching a length of one to four inches. In either case, refrigerate harvested fruit as soon as possible to preserve flavor and avoid desiccation.
Cucumber Trivia:
- The largest cucumber ever grown was 67 inches long and weighed 154 pounds.
- Cucumbers contain 96 percent water.
- The inside of a cucumber can be up to 20 degrees cooler than its outside.
- One-half cup of sliced cucumbers contains only eight calories.
- Fresh extracts from cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.
- Placing a slice of cucumber on the eyelid can reduce puffiness. However, the beneficial affect is due to cool temperature and not to the cucumber per se.
- Try rubbing a cucumber slice over themirror in your bathroom; it will eliminate the fog andprovide a soothing, spa-likefragrance.
Other Articles You Might Enjoy
- Watermelon: A Brief History (07/17/20)
- Christmas Rose: Beautiful Plant with Interesting History (12/09/19)
- Cucumber Downy Mildew (08/23/19)
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13 Little Known Facts About Cucumbers
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13 Little Known Facts About Cucumbers
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I love cucumbers! Whether they are on a sandwich, in a salad, alone with a dash of salt or in my beverage, they are by far my favorite vegetable. I always wondered why people put cucumber slices on their eyes to reduce swelling – what is in the cucumber that does that?! Do cucumbers have a lot of vitamins and nutrients in them? My inquiring mind needed to know, so I did some research and found some great info!
Cucumbers contain most of the vitamins you need every day. Just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C,Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc. That is a whole lot more than I would’ve ever thought!
Feeling tired in the afternoon? Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and carbohydrates that can provide that quick pick-me-up that can last for hours. I love to put cucumber slices in my water!
Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide that spa-like smell.
Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent that we cannot smell but the garden pests can – and they want to be far away from it. Good riddance I say!
Did you know that a cucumber can help to reduce the look of cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too! I can’t wait to try this over the weekend!
Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache! Another tip I want to try this weekend!
Looking to fight off that afternoon or evening snacking binge? Cucumbers are a great snack. I put a little bit of salt on top, or you can dip them in a low-calorie dressing. Yum!
They can polish your shoes! Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the annoying hinge and the squeak is gone!
Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water. The chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress.
Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath. Its phytochemical will kill the bacteria in your mouth responsible for causing bad breath. This may be hard since your salad was already taken from the table by this time, but I’d try it just to see if it really holds true!
Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean. It can remove tarnish and bring back the shine, and won’t leave streaks.
Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!This may be the replacement to the Magic Eraser!?
Have you heard of any of these uses for cucumbers? I can’t wait to try a lot of them out.
Filed Under: FoodTagged With: bacteria, bathroom, chemicals, crayons, cucumber, hangover, little known facts, lunch, massage, plant, salad, sandwich, stainless steel, vitamin c
Cucumbers contain most of the vitamins you need every day. Just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C,Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc. That is a whole lot more than I would’ve ever thought!
Feeling tired in the afternoon? Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and carbohydrates that can provide that quick pick-me-up that can last for hours. I love to put cucumber slices in my water!
Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide that spa-like smell.
Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent that we cannot smell but the garden pests can – and they want to be far away from it. Good riddance I say!
Did you know that a cucumber can help to reduce the look of cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too! I can’t wait to try this over the weekend!
Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache! Another tip I want to try this weekend!
Looking to fight off that afternoon or evening snacking binge? Cucumbers are a great snack. I put a little bit of salt on top, or you can dip them in a low-calorie dressing. Yum!
They can polish your shoes! Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the annoying hinge and the squeak is gone!
Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water. The chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress.
Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath. Its phytochemical will kill the bacteria in your mouth responsible for causing bad breath. This may be hard since your salad was already taken from the table by this time, but I’d try it just to see if it really holds true!
Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean. It can remove tarnish and bring back the shine, and won’t leave streaks.
Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!This may be the replacement to the Magic Eraser!?
Have you heard of any of these uses for cucumbers? I can’t wait to try a lot of them out.
Filed Under: FoodTagged With: bacteria, bathroom, chemicals, crayons, cucumber, hangover, little known facts, lunch, massage, plant, salad, sandwich, stainless steel, vitamin c
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