Friday, October 4, 2013

Benefits of cucumbers

It is one of the oldest cultivated crops and believed to be originating in the northern plains of Indian subcontinent. The plant is a creeper (vine) like other members of Cucurbita family, for example, gourds, squashes, melons, zucchini, etc.
Botanically; it belongs to the Cucurbitaceae family; and is known scientifically as Cucumis sativus.

Cucumber is easy to grow. Varieties, varying in size, shape, and color, are cultivated all around the world. In general, the fruit features dark-green skin, crispy moisture rich flesh, and small edible seeds concentrated at its core.
As in other squash members, cucumbers too are best-harvested young, tender and just short of reaching maturity, at the stage when they taste sweet, have crunchy texture, and unique flavor. If left uninterrupted, the fruit continues to grow in size, its skin becomes tougher and turns yellow, and seeds become hard and inedible. Fresh cucumbers are available throughout the season and can be eaten raw as is or in vegetable salads or juicing.

No comments:

Post a Comment