Lebanese cucumber

Lebanese cucumber is a variety of cucumber that is popular in various parts of the world, including the Middle East, Australia, and North America. It is known for its small size, thin skin, and minimal seeds, which make it a preferred choice for many culinary applications.

Description

The Lebanese cucumber is typically 10-15 cm in length and has a thin, smooth skin that ranges in color from light green to dark green. The flesh is crisp and has a mild, slightly sweet flavor. Unlike many other cucumber varieties, the Lebanese cucumber has very small, soft seeds that are often unnoticeable when eaten.

Cultivation

Lebanese cucumbers are warm-season crops that thrive in temperatures between 15 and 30 degrees Celsius. They are typically grown from seeds and require well-drained soil and plenty of sunlight. The plants are vining and can be grown on the ground or on trellises. Lebanese cucumbers are usually ready to harvest 50 to 70 days after planting.

Culinary Uses

Lebanese cucumbers are versatile and can be used in a variety of dishes. They are often eaten raw in salads or used in pickling. Their thin skin and minimal seeds make them ideal for use in gazpacho and other cold soups. They can also be used in yogurt-based dishes, such as the Greek dish tzatziki or the Indian dish raita.

Nutritional Value

Like all cucumbers, Lebanese cucumbers are low in calories and high in water content, making them a hydrating food choice. They also contain small amounts of vitamin K, vitamin C, and potassium.

See Also

• Cucumber
• Pickling
• Gazpacho
• Tzatziki
• Raita

This cucumber related article is a stub. You can help WikiMD by expanding it.