Cucumbers are a popular, must-have fruit for salads. They are low in calories and high in fiber. Some are considered easily digestible or burpless, while others with large seeds and thick skins are harder to digest.
Yes, cucumbers are botanically known as fruits, not vegetables. Fruits come from flowers, not from other parts of the plant, such as roots or stems. Those are considered vegetables.
There used to be only one type readily available, namely garden cucumbers, in grocery stores. In recent years, other types of cucumbers have become more readily available. You can now find English cucumbers in high-end grocery stores, farmer’s markets, and sometimes other types.
Cucumbers have been cultivated for at least 3,000 years and are thought to have originated in India. They are up to 95% water, so they are the perfect hydration fruit to bring on hikes or camping. They also contain small quantities of Vitamins K and A.
Here are the eight most popular types of cucumbers today.
1. Garden Cucumbers
As the name implies, these cucumbers are popular in home gardens. They are easy to grow and tolerant of various soil types, lighting, and fertilization. They generally have smooth skin, are dark green in color, and contain large seeds.
Many recipes call for these cucumbers to be deseeded. The seeds and the tissue around them are high in water content, so they can dilute certain recipes.
Common options for home gardens are Marketmore 76, Straight Eight, and Tendergreen. Each has smooth, glossy skin perfect for slicing.
Garden cucumbers are found in grocery stores all year long. Often, they are purchased from grocery stores with a thin, waxy coating. This edible wax prevents the cucumbers from losing moisture during transit and deters mold growth. Not all cucumbers are waxed, but the ones that are are usually sold in bulk.
2. English Cucumbers
English cucumbers are longer and skinnier than garden cukes and tend to be more pointy on both ends. They are also known as European, burpless, and seedless. They have firm flesh, and their seeds, if they have any at all, are not fully developed and small. English cucumbers are most often wrapped in plastic at the grocery store.
These cukes are great in salads, like this cucumber tomato salad, or in cucumber sandwiches.
3. Persian Cucumbers
Persian cucumbers are another burpless cucumber that is easy to digest, like English cucumbers. They are much shorter than English cucumbers and have very thin skin and very small seeds.
Persian cucumbers are great for stuffing or using as thick slices to scoop up a dip. They’re also good for salad, sandwiches, or smoothies.
4. Armenian Cucumbers
Armenian cucumbers are curved and not as green as the previous types of cucumbers. They are variegated and sometimes ribbed. They are also known as yard-long cucumbers, snake cucumbers, or snake melons.
Although they taste like cucumbers, they are actually a type of melon, which is closely related to cucumbers.
These cucumbers are good for salads, soups, or sorbets. They are not suited for pickling since they have a softer texture that will not hold up to the pickling process.
They are fast-growing and become bitter if allowed to get too big. Pick them at about 12 inches long, but be aware that if they are close to that one day, they may get too large overnight!
5. Lemon Cucumbers
Like other types of cucumbers, lemon cucumbers grow on a viney plant. Like zucchini flowers, their large, deep yellow flowers are edible. As the name implies, they are round and resemble lemons. The skins are thin, and the seeds are small and soft.
They are sweeter than other types of cucumbers and are great when eaten raw or in salads. They also make a decent pickle, though, so don’t count them out for that.
6. Gherkins
Gherkins are small and have sharp, bumpy skin. These are the most popular for pickling, but they are also great just for eating.
Wash them well and rub your hand along the skin to remove the sharp little points before using. They have an extra crispy texture and hold up well to pickling. You can make dill pickles and sweet pickles with gherkins.
7. Kirby Cucumbers
Kirby is a variety of cucumber that was specially bred for pickling. It has a super-crisp texture and a fresh, slightly bitter taste that works well with pickles, relishes, and fermented cucumber pickles.
Fermenting is a process different from pickling but with similar tasting results. Lacto-fermenting refers to cucumbers that are brined in salt, spices, and water, while pickled cucumbers are brined in vinegar, salt, and spices.
Kirby cucumbers lend themselves well to fermenting because of their firm texture. This translates to a nice crunch in the finished pickles.
8. White Cucumbers
These different and beautiful cucumbers are mild and have a sweeter flavor than their green cousins.
There are about a dozen varieties of white cukes, each with a slightly different growing habit, size, or flavor. These cucumbers have been around since the late 1800s, and they have a firm, crisp texture that is ideal for slicing and eating or pickling.
They look great in a salad or on a charcuterie board and are a great conversation starter.
How to Grow Cucumbers
Cucumbers are originally a tropical crop. They like heat and a lot of moisture/humidity.
Two weeks after the risk of freezing is gone, cucumbers can be sown in the garden. Be sure to check your hardiness zone. They can be planted from seed or even transplanted as small plants and obtained in six-packs that can be picked up at local garden centers. Protect them from any potential frost. They are very susceptible to frost damage.
They like moist, slightly acidic, well-drained soil. They prefer it when the weather is hot but require a lot of moisture. If at all possible, water them with a soaker hose. This will eliminate the chance of leaf diseases that could kill the plants. Don’t plant them directly next to peppers, as peppers don’t like as much water. They also like regular feeding with a water-soluble fertilizer.
There are bush-type and vining-type cucumbers. Vining types must have a structure to grow on. Stakes, teepees, or trellises will all work well for vines. The vines can be left to grow on the ground, but the fruit will have a better chance of being ruined by creatures. Vining cucumbers generally yield more than bush-type cukes.
Straw mulch is good to add around the base of plants to deter certain insects and diseases. Plant cucumbers near marigolds, which will deter other insects, such as aphids.
How to Pick Cucumbers
No matter which variety of cucumber you choose, make sure that the specimens you pick are firm and have good color. The skin should be tight and shiny and not wrinkled or dry-looking. It should also be free from any soft spots or discoloration.
Use sharp pruners or scissors to cut the stem just before the fruit. Don’t pull on the cucumber; pulling on it may damage the plant.
How to Store Cucumbers
Immediately after buying and before storing, remove the cukes from any plastic or store packaging. Do not wash the cucumbers before storing them. If you harvest cucumbers from the garden that sat in the dirt and are dirty, dampen a paper towel and rub away the soil rather than washing them. Allow them to dry thoroughly before storing.
Place them in a clean plastic bag. If the cukes sweat in the bag, you can wrap them individually in a sheet of paper towel to absorb any moisture.
Store them in the warmest part of your refrigerator (the top shelf or the door). If you have a cistern, that is the perfect place to store them. They prefer temperatures of 50-55°F.
Sliced cucumbers can be covered with water and refrigerated for a couple of days. Drain them with a sieve.
Cucumbers can be frozen, but the texture will suffer. Previously frozen cucumbers should be used in soups or smoothies where the texture doesn’t matter.
Don’t store them near high-ethylene-producing fruits like tomatoes, bananas, or apples. They will ripen faster.
Uses for Cucumbers
Cucumbers aren’t just for pickles. They are great for slicing and adding to salads or sandwiches for an extra crunch. Use them when you run out of lettuce for that crunch you are seeking in your sandwich.
Add cucumbers to smoothies to boost the nutrition of your morning drink. They also make delicious relishes and chutneys for sandwiches, salads, sauces, and condiments. You can also make them into gazpacho, a cold cucumber soup.
They also make delicious hydrating water, like those served at a fancy spa or incredibly yummy cucumber sorbet.
For more, see this comprehensive list of refreshing cucumber recipes.
There are over 1,000 varieties of cucumbers, each with a different fruit, size, flavor, or growing habit. Deciding which variety would be good for your needs, uses, and growing conditions can be difficult. Above, we’ve given you some ideas of our favorite unique types and varieties. Plant some cucumbers today, and you’ll be on your way to better health.
This article originally appeared on Pink When.
Author: Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP News Wire, and Parade.