Cucumber

Originating in India about 3000 years ago, cucumbers were enjoyed in Ancient Greece, Rome, and by Pharaohs. They were widespread in Europe by the Middle Ages but then went through an image crisis. After being declared poisonous, attitudes relented but cucumbers were still considered bitter and suitable only for animal feed. These days, any bitterness has been bred out.
Cucumbers are botanically a fruit, but are called a vegetable for their lack of sweetness. Cucumbers grow on vines with large leaves, in a few different shapes and sizes. The long, smooth, all green supermarket-type is usually grown under glass. It has a thin skin and is almost seedless. UK outdoor grown cucumbers are as long, but can be knobbly or ridged. They are usually also a bit fatter and may have yellow stripes along the ridges or flecks of yellow. Very short, fat cucumbers are used for pickling. These may be knobbly, hairy or even prickly. Cucumbers are 90% water and are a good source of vitamin C and K, as well as having some other B vitamins and trace elements. Medium sized cucumbers with soft small seeds have better flavour.