Cucumbers contain silica, an essential component of healthy connective tissue and therefore are very good for the skin. There are boundless cucumber varieties, coming in round, oval shapes, yellow, pale green and bronze colors, and various sizes, from gherkins that are barely over an inch, to mammoth English types that can be over 20 inches long.
We grow a couple varieties of cucumbers: Marketmore 76 is a common green variety (see picture above). White-skinned Silver Slicer is our best producer, and share members rave about the sweet flavor and unique color.
Selection and Storage: Select fruit that is heavy for their size and that are firm and unblemished. Chose ones that are small and slender for their type. These will be younger and therefore sweeter that more mature cucumbers. Refrigerate unwashed and wrapped in a plastic bag up to 1 week – note that they do not like excessive cold so don’t store them in the coldest part of the refrigerator.
Culinary Uses: Generally speaking, the flavor and texture of cucumber goes very well with mint, parsley, chives and tarragon, vinegar, chili, ginger, sour cream and cream, butter, yogurt lemon and sea food.
Information from: The Produce Bible by Leanne Kitchen