Berkeley
Wellness in August 02 2015 stated that there are two basic types of Cucumis
Sativus. Which are:
Wellness in August 02 2015 stated that there are two basic types of Cucumis
Sativus. Which are:
1.
Those
eaten fresh called Slicing cucumber
Those
eaten fresh called Slicing cucumber
2.
Those
grown for pickling
Those
grown for pickling
Slicing cucumber
Slicing
cucumber is the most common type seen in supermarket. They are usually 6 to
9inches long and have gloss, dark-green skin and tapering ends. According to
Molly Watson (2016) there are other types of cucumber.
cucumber is the most common type seen in supermarket. They are usually 6 to
9inches long and have gloss, dark-green skin and tapering ends. According to
Molly Watson (2016) there are other types of cucumber.
Types of slicing cucumber
1.
Armenian (snake cucumber): These are extra-long twisted cucumber it have
thin dark-green skin that is marked with paler-green longitudinal furrows. As
it ripens, the fruit turns yellow and releaser an aroma not unlike its relative
the music melon. This slicing cucumber is mild in flavor.
Armenian (snake cucumber): These are extra-long twisted cucumber it have
thin dark-green skin that is marked with paler-green longitudinal furrows. As
it ripens, the fruit turns yellow and releaser an aroma not unlike its relative
the music melon. This slicing cucumber is mild in flavor.
2.
Hothouse (European or English Cucumber): These are cucumber that are most originated from
Europe. They are thin; smooth skinned and is 1-2 feet in length most are
seedless for that reason people. Find them easier to digest. It have mild
flavor than that of field grown cucumber.
Hothouse (European or English Cucumber): These are cucumber that are most originated from
Europe. They are thin; smooth skinned and is 1-2 feet in length most are
seedless for that reason people. Find them easier to digest. It have mild
flavor than that of field grown cucumber.
3.
Japanese Cucumber (Kyuri): These are dark-green and slender with tiny bumps
and think skin. You can eat both the skin and the small seed. They have a crisp
texture and sweet flesh.
Japanese Cucumber (Kyuri): These are dark-green and slender with tiny bumps
and think skin. You can eat both the skin and the small seed. They have a crisp
texture and sweet flesh.
4.
Kirby Cucumber: The vast majority of kirbies grown are turned into commercial dill
pickles, but they are also sold fresh many cooks prefer kirbies because they
are usually unwaxed and have thin skin crisp flesh and tiny seeds.
Kirby Cucumber: The vast majority of kirbies grown are turned into commercial dill
pickles, but they are also sold fresh many cooks prefer kirbies because they
are usually unwaxed and have thin skin crisp flesh and tiny seeds.
5.
Lemon Cucumber: These are cucumber that is about the size of the lemon with pale lemon
skin that turns golden-yellow as the cucumber matures. This cucumber has a very
delicate, sweet flavor and crisp texture.
Lemon Cucumber: These are cucumber that is about the size of the lemon with pale lemon
skin that turns golden-yellow as the cucumber matures. This cucumber has a very
delicate, sweet flavor and crisp texture.
6.
Persian (Sfran) Cucumber: This types of cucumber is shorter, squatter and
more compact. They are crunchy and watery.
Persian (Sfran) Cucumber: This types of cucumber is shorter, squatter and
more compact. They are crunchy and watery.
Pickling cucumber
Pickling
cucumber are shorter stouter and have more spines as well as drier flesh that
allows them to soak up more of the brine they’re pickled in. pickling cucumber
tend to be smaller and squatter than the typical slicing cucumber. These
cucumbers are not usually eaten raw but they are fermented.
cucumber are shorter stouter and have more spines as well as drier flesh that
allows them to soak up more of the brine they’re pickled in. pickling cucumber
tend to be smaller and squatter than the typical slicing cucumber. These
cucumbers are not usually eaten raw but they are fermented.
