The cultivation of the cucumber is intertwined with the history of humanity. Originally from South Asia, it was cultivated in India over 3,000 years ago. In Greece and Rome, it was adopted as a food and spread by the Romans throughout Europe and later by Columbus to America. It belongs to the Cucurbitaceae family and requires a temperate climate to be grown in optimal conditions. Rich in water, it is associated with summer, salads, and gazpachos. It should be eaten fresh and preferably with the skin. Popular wisdom attributes beneficial properties to health in the treatment of gout, obesity, and heart diseases. It is also said to provide relief for tired and inflamed eyes; for wasp stings, and especially as a facial mask for the skin. Cucumbers are not a good source of nutrients according to analysis. The most abundant nutrient is water. A small amount of beta-carotene is found in the green skin, but once peeled, the amount is reduced almost to zero. Cucumbers with skin have a higher nutritional content, such as fiber and vitamin A, which can be lost when peeled. However, cucumbers are associated with silicon. Hence their ability to provide elasticity to cells and act on the skin, hair, nails, etc. Traditionally, they have been considered an excellent ally for the skin. Their high water content reinforces some diuretic and laxative properties. They are a good ingredient for diets. (6 large slices or 8 small slices of raw cucumber with skin) Calories 5 Protein not significant Dietary fiber 1 gram Carbohydrates 1 gram Dietary fiber 0.4 mg Calcium 7 gm Vitamin A 70 IU Vitamin C 3 mg Iron not significant Cucumbers are associated with the summer season. Their traditional season extends from June to September, although they are easy to find year-round in the market. A cucumber is of high quality when it is uniformly green, firm but easily breaks. Do not allow cucumbers to turn yellow. There are basically three varieties: Short cucumber and gherkin ("Spanish type"). These are small fruit varieties (maximum length of 15 cm), with green skin and yellow or white stripes. They are used for fresh consumption or pickling, in which case they are harvested smaller. Medium-length cucumber ("French type") similar to those produced in Almería And long cucumber ("Dutch type"). Varieties whose fruits exceed 25 cm in length. An easy trick is to soak cucumbers in saltwater. This way, some of the natural water content is removed. Cucumbers release water and dilute salad dressings. Cucumbers hold up well in the refrigerator for about two weeks. They should never be stored in a plastic bag, as this accelerates the ripening process. They also stay fresh in a glass container with cold water, inserted vertically by the stem. Due to its high water content, this vegetable does not tolerate freezing, either whole or chopped, as it becomes soft and watery.