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The Ramble at 20 – Passion and Opportunity
Sharing a love of plants and the outdoors led them to escape to the country to allow the space to explore their passion for plants.
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Did you ever ask, “Is cucumber a fruit or a vegetable?” All fruits and veggies are very healthy additions to any diet, but there are some members of the produce category that are simply hard to categorize.
Why is it that some fruits and vegetables, such as potatoes and apples, are so simple to categorize while others confuse us? The explanations vary from culture to word usage, botanical identity, and culinary custom.
In botany, the term “vegetable” usually refers to the edible sections of a plant that are not engaged in plant reproduction. The component of the plant that produces flowers and pollinates is sometimes referred to as a “fruit”.
Culinary customs provide an extra layer of attention. In Western culture, cucumbers are considered as vegetables in the kitchen and at the dinner table. They are sold as vegetables at the market. Cucumbers are considered a vegetable in both culture and cuisine.
Vegetables are the horticultural products of a herbaceous, annual plant. Fruits are produced by a woody perennial shrub. Herbaceous plants have delicate stems and die back annually. Woody plants, also known as trees, are perennials with stiff, sturdy stems that return year after year.
Cucumbers are therefore considered vegetables in horticulture. Apples are a fruit.
In botany, all non-seed-bearing sections of a plant that can be consumed are referred to as vegetables. This includes the leaves, stems, roots, and flowers.
A vegetable is anything you can eat that does not contain seeds. Fruit is formed when a bloom produces seeds. Cucumbers are thus botanically classified as fruits. Potatoes and celery are vegetables.
In cooking, fruits are usually considered sweet, and vegetables are generally considered savory. Furthermore, when an item of produce is served helps determine whether it is considered fruit or vegetable.
Cucumbers are usually eaten before the meal in salads or during the meal as a side dish; therefore, culturally speaking, cucumbers are a vegetable. Because cucumbers have such a pleasing taste and texture, it makes a great snack or addition to a wide variety of fresh veggie dishes. Crisp, garden-fresh cucumbers are delicious in salads, sandwiches or eaten out-of-hand. It’s easy to see why these tasty, watermelon-like culinary veggies are also thought of as fruit.
With its mild flavour, it can be used as you would watermelon and other light, watery fruits. There are cucumber ice cream recipes that are so simple a pair of very clever kids can do it!
There are a few different types of cucumbers:
If you don’t want to (or know how to) make traditional pickles, try making refrigerator pickles!
Cucumbers are very low in calories and very high in water content. This makes them a great, hydrating addition to dieter’s menus. A full cup of sliced cucumber only has about thirteen calories and contains almost a full cup of water! In addition to low calories and high hydration, cucumbers contain:
“Cool” and “cucumber” go together. Cucumbers should be kept refrigerated in your local supermarket. When shopping at an outdoor market, always purchase cucumbers exhibited in the shade. Select smooth, plump, and symmetrical cucumbers. The dark green, thin, and crisp cucumbers offer the best flavor. Avoid purchasing any that appear withered, shriveled, damaged, or bloated in the middle. Avoid overripe cucumbers because they have watery flesh, big seeds, and a bad flavor.
When you come home from the market, place your cucumbers in the veggie drawer of your fridge right away. Do not peel or wash them (unless the skin is covered in garden mud). If you must wash them, dry them thoroughly before storage. If you have a lot of cukes and they get crowded, wrap each one individually in paper toweling or a tea towel before putting them in the drawer. This helps to avoid bruises and deterioration.
Cucumbers purchased from the supermarket are normally wax-coated and can last up to a week in the refrigerator. Fresh vegetables picked from the garden lacks this coating and will not last as long. Use them within two to three days of picking. If you have any leftover peeled cucumbers, seal or wrap them firmly with plastic wrap and place them on the top shelf of your refrigerator (where it is cooler).
Wash cucumbers thoroughly before using them.
For a simple cool cucumber salad:
Other herbs and flavorings that go well with cold cucumber include mint, tarragon, red pepper, and lemon.
There are some places where cucumbers are served cooked. Their light flavor complements heavier meat dishes well. It is especially nice with fresh game, such as venison.
For more information about this healthy addition to any diet see USDA Food Facts Sheet on Cucumbers.
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