Cucumber
A fresh and crisp vegetable, with a mild flavour and high water content. It is mainly eaten raw in salads, cold sauces and pickles.
What it offers and why to use it
A fresh and crisp vegetable, with a mild flavour and high water content. It is mainly eaten raw in salads, cold sauces and pickles. Wash, dry and remove the inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, grilled, sautéed, steamed or boiled.
A vegetable flavour that changes with maturity and becomes sweeter and more concentrated when grilled or fried.
From shopping to cooking
Choose
When buying cucumbers, look for firm pieces of the correct variety, with a uniform colour, healthy skin and no bruises, deep wrinkles, mould or watery patches.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well covered and consume within a few days.
Prepare
Wash, dry and remove the inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, grilled, sautéed, steamed or boiled.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomato, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
If you don't have cucumbers, substitute with a similar vegetable in terms of moisture and texture, adjusting the cooking to avoid making the dish too watery or dry.
Recipes with cucumber
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