General Description

Cucumber is part of the gourd family Cucurbitaceae. Its scientific name is Cucumis sativus. This plant is divided into three varieties: slicing, pickling and seedless. At the Nakupenda farm, pickling cucumbers are grown. Cucumbers originates from South Asia but now grow in most parts of the world. These fruits have an elongated appearance and are green in colour.

When Can I Pick it?

Cucumbers are considered as ripe generally from 50 to 70 days after planting, when it is bright medium to dark green and firm. They should be picked before they become too seedy or seeds become hard.

Commonly, picking smaller cucumbers will ensure that less seeds are present.

What To Watch Out For

Cucumbers that are yellow, puffy, have sunken areas or wrinkled tips are to be avoided. If a cucumber is yellow, it’s us usually over ripe.

How do I eat it?

Cucumbers can be eaten raw with skin and seeds. However, the skin can also be removed. 

Khmer Foodways

A way to cook cucumber in Khmer cuisine: the Cambodian Cucumber Salad.


Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.

Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.

Nutritional value:

  • Calories: 45
  • Total fat: 0 grams
  • Carbs: 11 grams
  • Protein: 2 grams
  • Fiber: 2 grams
  • Vitamin C: 14% of the RDI
  • Vitamin K: 62% of the RDI
  • Magnesium: 10% of the RDI
  • Potassium: 13% of the RDI
  • Manganese: 12% of the RDI


  • It is high in nutrients
  • It contains antioxidants
  • It promotes hydration
  • It may aid in weight loss
  • It may lower blood sugar

Additional Information

Here’s a link to the Wikipedia page on cucumber:

Picture from the Garden

Categories: Plants