A delicious, very sweet cucumber that is usually picked small and does not need peeling.
Requires a rich, well-drained moisture retentive soil and a warm very sunny position.
A frost-tender plant, the cucumber is commonly cultivated for its edible fruit.
Cucumbers make good companion plants for sweet corn, beans and sunflowers, but they dislike growing with potatoes and aromatic herbs.
The roots of cucumber plants secrete a substance that inhibits the growth of most weeds.
Fruit - raw or cooked. The cucumber is a common ingredient of salads, being valued mainly for its crisp texture and juiciness. However, it is very watery, with little flavour and is not very nutritious. Many people find the fruit to be indigestible, this is due to the high cellulose content. The fruit varies widely in size between cultivars but can be up to 1 metre long. It can be available from mid summer until early autumn from outdoor grown plants.
Seed - raw. Rich in oil with a nutty flavour but very fiddly to use because the seed is small and covered with a fibrous coat. Young leaves and stems - cooked as a potherb.
Oil from seed. Said to resemble olive oil, it is used in salad dressings and French cooking. The oil contains 22.3% linoleic acid, 58.5% oleic acid, 6.8% palmitic acid and 3.7% stearic acid.