Cucumbers are a wonderfully refreshing vegetable, with a crisp texture and cool taste. They’re available in a number of different varieties, all of which can be used raw in salads, sandwiches, dips and accompaniments, as well as cooked in soups. All varieties are available all year round. Apple cucumbers are round to cylindrical in shape, with tough white to light green skin. The flesh is very juicy, with larger seeds than other varieties. Continental cucumbers are also known as telegraph or burpless cucumbers. They are quite long with thin, dark green skin and not many seeds. Green ridge cucumbers are the standard variety of cucumber. They are usually shorter and fatter than continental cucumbers, with quite thick dark green skin and relatively large seeds. Baby cucumbers, known as cukes, are also available. Lebanese cucumbers are small cucumbers, similar in size to zucchini. They have dark green, tender skin with juicy flesh and small seeds.

To Buy

Look for cucumbers with even-coloured skin. They should feel quite firm, and be free of any soft or discoloured patches.

To Store

Store cucumbers in the crisper section of your fridge for 4 to 5 days

To Prepare

Apple and green ridge cucumbers will need to be peeled before use, while the other varieties should just be rinsed lightly. Some recipes may require you to remove the seeds – to do this, cut cucumber in half lengthways then use a teaspoon to scrape out the seeds.