Cucumbers 

Enjoy more fruits and vegetables

Grow

Cucumbers are vegetables that members of the plant family 

Cucurbitaceae, which also includes squashes and melons. 

Cucumber plants grow in two forms: vine or bush. Vines 

grow along the ground or up a trellis. Bush cucumbers grow 

on a compact plant. Cucumbers have two basic types—those 

that are eaten fresh (known as the slicing variety) and those 

grown for pickling. Cucumbers can be grown in a variety of 

shapes and sizes, from 1” long to greenhouse varieties that 

can reach 20” or longer. Many of the cucumbers that we eat 

are grown in greenhouses. These tend to be milder in flavor 

and have less seeds than field-grown varieties.1-3

Choose

Cucumbers are available year round. Peak season is June to 

October. In warm summer soil, cucumbers can grow and 

ripen in 6 weeks. Slicing cucumbers can be harvested when 

they are about 6 to 8 inches long. Pickling varieties can be 

harvested when they are 2 inches long. Cucumbers come in 

many shapes and sizes depending on the varietal. Generally, 

smaller cucumbers contain fewer and tinier seeds. Popular 

varieties are Ashley, Cherokee 7, Gemini, Palomar, Poinsett, 

and Straight 8. Look for firm cucumbers with a shiny or waxy 

surface and no wrinkles or soft spots. At least two-thirds of 

the cucumber should be dark green.1-4

Store

Store cucumbers at 50-55°F, 85-95% relative humidity. 

If the temperature is too high, cucumbers will ripen rapidly 

and turn yellow. If the temperature is too low, cucumbers 

develop pitting and tissue collapse. Freezing cucumbers is 

not recommended. For best results, aim to use within two 

days.5

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PUBLIC SCHOOLS OF NORTH CAROLINA

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Fun Fact: English cucumbers are called “burpless” because 

their lack of seeds eliminate gas build-up that affects some 

people.1

Fun Fact: Cucumbers likely originated in India 3,000 years 

ago before spreading to Africa and Southeast Asia.2-3 

Use

Cucumbers are best eaten raw and added to cold salads, 

sandwiches, wraps, dressings, spreads or dips. They can also 

be served with hummus, salsa or a lowfat dressing for a dip. 

Cucumbers should be washed under clean, running water 

and patted dry with clean paper towels before eating. If the 

skin is waxed, a vegetable peeler or small, sharp knife can be 

used to remove the skin. Slice or chop cucumbers as desired. Vegetable

Fun Fact: “Cool as a cucumber” isn’t just a funny saying. 

The inner temperature of a cucumber can be up to 20 

degrees cooler than the outside air due to its water 

content.3

Cucumbers are very sensitive to cold and will not germinate 

until soil temperatures reach at least 60°F. Cucumbers can 

be started from seeds indoors and then transplanted to the 

ground no earlier than 2 weeks after the last frost date. 

Seedlings should be planted 12 inches apart and thinned to 

1.5 feet apart once reaching 4 inches tall. If space is limited, 

use a trellis for vining varieties. Trellising also produces a 

higher yield and improved fruit quality. Full sun and welldrained, loamy soil is preferred.2

Fun Fact: Did you know that after harvesting, wax can be 

applied to a cucumber’s skin to extend it’s shelf life? The 

wax helps seal in moisture. Because cucumbers are 96% 

water they have a tendency to dry out very easily.3,4 

Image: Fotolia
Cucumbers

Eat

Cucumbers are Cool 

One cup of raw cucumber, with the peel, has about 16 

calories. Cucumbers are a source of vitamin C, potassium, 

fiber, lutein and zeaxanthin. They are cholesterol free and 

low in fat and sodium. Because their water content is so 

high, cucumbers can help you stay hydrated.3-4,7-9 

Enjoy more fruits and vegetables

Find

For more cucumber facts and resources, visit:

1. North Carolina Department of Agriculture & Consumer Services, 

www.ncagr.gov

2. North Carolina Cooperative Extension, www.ces.ncsu.edu

3. Minnesota Cooperative Extension, www.extension.umn.edu

4. Washington State Department of Agriculture, Farm to School 

Toolkit, www.wafarmtoschool.org

5. U.S. Department of Agriculture, Food and Nutrition Service, 

www.fns.usda.gov

6. Pickle Packers International, Inc., http://ilovepickles.org

7. USDA Food Composition Database, http://ndb.nal.usda.gov

8. Fruits & Veggies More Matters, www.fruitsveggiesmorematters.org

9. Academy of Nutrition and Dietetics, www.eatright.org 

USDA is an equal opportunity provider and employer. 07/16

http://childnutrition.ncpublicschools.gov

PUBLIC SCHOOLS OF NORTH CAROLINA

State Board of Education

Department of Public Instruction

Fun Fact: Cucumbers can come in white, yellow, and 

even orange colors. “Lemon” cucumbers are small, round, 

and yellow and closely resemble the fruit.2

Vegetable

Fun Fact: Pickling cucumbers are grown in 30 states, with 

North Carolina being one of the top producers.6

Teach

Field planted cucumbers are monoecious, having the 

stamens and pistils in separate flowers on the same plant. 

Greenhouse cucumbers are gynoecious, having only 

female flowers; these cucumbers do not have seeds.2

Class Activity

Many raw fruits and vegetables can be made into other 

products just like cucumbers can be made into pickles. This 

activity will help students understand the steps involved in 

pickling and also introduce them to other ways raw fruits 

and vegetables can be processed or preserved. 

Materials Needed:

 Variety of cucumbers, slicing, pickling and seedless

 Cucumbers, sliced (enough for one per student)

 Sliced dill pickles (enough for one per student)

 Small cups or plates for each student (Place cucumber 

and pickle samples on to distribute to each student.)

Steps: 

1. Have students examine the varieties of cucumbers and 

record their observations.

2. Then, provide each student with a slice of cucumber and 

a slice of pickle in a cup or on a plate. 

3. Ask students to sample the cucumber and pickle, then 

describe how they taste, including any similarities or 

differences. 

4. Discuss the pickling process, outlining the steps involved. 

5. As a class, make a list of vegetables that can be pickled.

6. Then, divide the class into 4 groups. Assign groups to 

either grapes, tomatoes, potatoes, or corn. 

7. Ask each group to write down a list of items they could 

find in the market or grocery store that were once one of 

these fruits or vegetables. 

8. Have groups investigate how one finished product is 

made (i.e., how spaghetti sauce is made from tomatoes).

9. Ask the groups take turns reporting their findings to their 

classmates.6

Vitamin C helps form collagen to hold muscles, bones and 

tissues together, keeps our gums healthy, protects us 

from infections and bruising, aids in healing, helps our 

body absorb iron and folate from plants, and acts as an 

antioxidant to prevent cell damage. Potassium helps to 

regulate fluid and mineral balance, maintain normal blood 

pressure, transmit nerve signals and contract muscles. 

Soluble fiber helps lower blood cholesterol. Insoluble 

fiber, found primarily in cucumber skin, aids digestion. 

Lutein and zeaxanthin may help maintain vision.9

Fun Fact: The somewhat bitter taste in cucumbers comes 

from a group of chemicals called cucurbitacins. 

Cucumbers have been selected over time so that these 

bitter compounds are not very strong.2