Cucumber
Appearance and Location
The Cucumber, also known as “cukes,” “gherkin,” and “khira“, is a tendril-bearing vine of the gourd family. They’re typically classified into three main categories: slicing, pickling, and burpless, with nearly 100 different varieties in the genus Cucumis. This widely cultivated creeping vine enjoys rooting itself in the ground to grow up trellises or other supporting frames, wrapping around ribbing with its thing, spiraling tendrils.
Cucumbers have large leaves that form a canopy over the fruit. It’s typically characterized by its elongated, cylindrical shape and bright green skin, and can grow as large as 23in long and 3in in diameter. Scientifically speaking, Cucumbers are classified as fruits. This is because they have an enclosed seed and develop from a flower. However, they’re culinarily classified as a vegetable due to their sour-bitter flavor.
Cucumbers originated in India between the northern part of the Bay of Bengal and the Himalayan Mountains. It’s considered one of the most ancient vegetables/fruit. Nowadays they’re produced around the world with the US being the fourth largest producer, after China, India, and Russia.
The scientific name for Cucumber is Cucumis sativus. The origin of the word “cucumber” comes from the Latin name Cucumis. However, in the 18th century, they were briefly known as “cowcumbers,” since they were deemed “only fit for animal fodder,” because of a weird misconception that they were poisonous.
Functions and Properties Throughout History
Archaeologists estimate that Cucumber has been cultivated for at least 3,000 years in Egypt and India. However, the epic of Gilgamesh briefly describes people eating cucumbers as well. Over time, Cucumbers quickly spread from Asia to all over Europe in popularity – among both lower class and nobility. It’s said that Emperor Tiberius actually demanded cucumber be brought to him every day of the year to eat, and even Cleopatra was known to eat them regularly to maintain her beauty.
All in all, people have used Cucumber for a variety of unique uses throughout history. In Ayurvedic Medicine, the seeds and leaves were used in combination with lemon juice to help treat sunburn. On the other hand, Traditional Chinese Medicine used the leaves, stems, and roots to help treat diarrhea, gonorrhea, and as an antioxidant. The seeds of cucumbers were also used in British medicine to kill tapeworms as well as treat colds and bowel diseases.
Cucumber is most commonly known for its culinary purposes, especially when it comes to pickling. They are also wonderful sources of hydration due to their high water content and naturally occurring electrolytes. In addition, they’re low in calories – making it a sought out low-calorie topping for many dishes to aid in weight loss.
Aside from culinary uses, Cucumber is still being researched today for its medicinal and cosmetic purposes. It’s a common treatment used by many in the cosmetic industry to help reduce puffy eyes, dark circles, and even to help tighten the skin. On the other side, research has shown that the seeds help aid in treating constipation and fevers, and potentially treat ulcers. One of the biochemical compounds found in Cucumber called cucurbitacin is being researched extensively to determine its role in combating cancer and even aging. However, much like Chamomile, Cucumbers can cause allergic reactions in those who have ragweed allergies.
Remember to join us each month as we explore the history, personality, clinical application, and more of Nancy’s favorite plants. Get a snippet of the properties and practical uses of these herbs and how they supported the health of our ancestors as well as how they can support us in our present day.
Resources:
Missouri Botanical Garden | Vegetable Facts | New World Encyclopedia | University of Missouri | Healthline | University of Illinois Extension | FDA | Bon Appétit | Wiki Farmer | Planting Seeds | IntechOpen | Healthline
Appearance and Location
Appearance and Location
The Cucumber, also known as “cukes,” “gherkin,” and “khira“, is a tendril-bearing vine of the gourd family. They’re typically classified into three main categories: slicing, pickling, and burpless, with nearly 100 different varieties in the genus Cucumis. This widely cultivated creeping vine enjoys rooting itself in the ground to grow up trellises or other supporting frames, wrapping around ribbing with its thing, spiraling tendrils.
Cucumbers have large leaves that form a canopy over the fruit. It’s typically characterized by its elongated, cylindrical shape and bright green skin, and can grow as large as 23in long and 3in in diameter. Scientifically speaking, Cucumbers are classified as fruits. This is because they have an enclosed seed and develop from a flower. However, they’re culinarily classified as a vegetable due to their sour-bitter flavor.
Cucumbers originated in India between the northern part of the Bay of Bengal and the Himalayan Mountains. It’s considered one of the most ancient vegetables/fruit. Nowadays they’re produced around the world with the US being the fourth largest producer, after China, India, and Russia.
The scientific name for Cucumber is Cucumis sativus. The origin of the word “cucumber” comes from the Latin name Cucumis. However, in the 18th century, they were briefly known as “cowcumbers,” since they were deemed “only fit for animal fodder,” because of a weird misconception that they were poisonous.
Functions and Properties
Throughout History
Functions and Properties Throughout History
Archaeologists estimate that Cucumber has been cultivated for at least 3,000 years in Egypt and India. However, the epic of Gilgamesh briefly describes people eating cucumbers as well. Over time, Cucumbers quickly spread from Asia to all over Europe in popularity – among both lower class and nobility. It’s said that Emperor Tiberius actually demanded cucumber be brought to him every day of the year to eat, and even Cleopatra was known to eat them regularly to maintain her beauty.
All in all, people have used Cucumber for a variety of unique uses throughout history. In Ayurvedic Medicine, the seeds and leaves were used in combination with lemon juice to help treat sunburn. On the other hand, Traditional Chinese Medicine used the leaves, stems, and roots to help treat diarrhea, gonorrhea, and as an antioxidant. The seeds of cucumbers were also used in British medicine to kill tapeworms as well as treat colds and bowel diseases.
Cucumber is most commonly known for its culinary purposes, especially when it comes to pickling. They are also wonderful sources of hydration due to their high water content and naturally occurring electrolytes. In addition, they’re low in calories – making it a sought out low-calorie topping for many dishes to aid in weight loss.
Aside from culinary uses, Cucumber is still being researched today for its medicinal and cosmetic purposes. It’s a common treatment used by many in the cosmetic industry to help reduce puffy eyes, dark circles, and even to help tighten the skin. On the other side, research has shown that the seeds help aid in treating constipation and fevers, and potentially treat ulcers. One of the biochemical compounds found in Cucumber called cucurbitacin is being researched extensively to determine its role in combating cancer and even aging. However, much like Chamomile, Cucumbers can cause allergic reactions in those who have ragweed allergies.
Remember to join us each month as we explore the history, personality, clinical application, and more of Nancy’s favorite plants. Get a snippet of the properties and practical uses of these herbs and how they supported the health of our ancestors as well as how they can support us in our present day.
Resources:
Missouri Botanical Garden | Vegetable Facts | New World Encyclopedia | University of Missouri | Healthline | University of Illinois Extension | FDA | Bon Appétit | Wiki Farmer | Planting Seeds | IntechOpen | Healthline