Genus of plants belonging to the gourd family, with large elongated fruits.
Cucumbers originated in the north-west of India where they grow in a wild state. They have been cultivated in Hindustan for three thousand years.
There are a large number of of species, white or green, with smooth or rough skin, early or late fruiting, of various forms. This vegetable is very watery and contains little nutritive value.
It is eaten cooked and, more often raw in salads; it contains a rather bitter juice which should be removed by salting and then pressing, before seasoning.
Cucumbers are presered in brine, or they are allowed to ferment for a certain time.Larousse Gastronomique, English Edition 1961
