Cucumber: Refreshing and Light

Cucumbers are one of the most widely consumed vegetables in Switzerland, ranking 5th last year.

Per capita consumption stands at 4.4 kilograms per year. Domestically grown cucumbers are available for purchase from April to October. Almost all cucumber cultivation takes place in greenhouses, covering around 70 hectares.

An all-rounder in the kitchen

In the kitchen, cucumbers can be used in a variety of ways. Sliced thin, they make a light and easily digestible salad. They can also be cooked, braised, pickled in vinegar, or processed into juice. And what is less well known: cucumbers also taste good as a dessert — for instance in the form of a cake or sorbet.

Cucumbers, like squash, are a fruit vegetable. Since the valuable nutrients — such as potassium, phosphorus, and magnesium — are found predominantly in the skin of cucumbers, they should not be peeled. Thorough washing is sufficient.

The cucumber consists of 96 percent water and contains only 13 kilocalories per 100 grams, making it one of the lowest-energy vegetables. Learn more about plant-based nutrition here.

From white to yellow-orange

Not all cucumbers are the same: the approximately 40 different varieties differ considerably in terms of colour and shape. The spectrum ranges from white to yellowish-orange, and from elongated to round cucumbers.

Originally from India, the cucumber is a highly demanding plant that requires well-fertilised, humus-rich soil as well as sufficient water and warm temperatures to thrive. More on the topic of sustainable agriculture and education on wildbeimwild.com.

You can help all animals and our planet with compassion. Choose empathy on your plate and in your glass. Go vegan.