Cucumbers

Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. Cucumbers are usually more than 90% water. Cucumbers can be used raw in salads, sandwiches, dips and accompaniments, as well as cooked in soups. With Australia’s growing conditions varieties are available all year round being grown in heated glasshouses in cooler months. Lebanese cucumbers are small cucumbers, similar in size to zucchini. They have dark green, tender skin with juicy flesh and small seeds. Green cucumbers are the standard variety of cucumber. They are usually shorter and fatter than continental cucumbers, with quite thick dark green skin and relatively large seeds.

Lebanese cucumbers are very low in kilojoules and contain some vitamin C, vitamin A and B6. Nutritionally, their value is in their trace elements: sodium, potassium, folic acid, traces of calcium, niacin, iron, zinc, manganese, silicon and sulphur. Cucumber has been found to be an effective tonic for the skin - regular use (the 'slices on your eyes' technique) is said to help to prevent wrinkles and skin dryness. New season cucumbers are currently available in our Market.

 

With thanks to The Fruits of Life and other web-based resource material.

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