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  début juillet → fin octobre




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Did you know that cucumber can be eaten raw... but also cooked? To put some variety on the menu, cook it like zucchini (sautéed, braised, etc.)!

Did you know that there was a difference between cucumbers from America and those from Europe? Indeed, American varieties are rather short and stocky while European varieties are long and thin.


Choose your firm cucumber, with a very green, matte and smooth skin. The smaller it is, the tastier it is.


Store in the crisper drawer of the refrigerator for one to two weeks. Once started, protect it with cling film. Avoid keeping the cucumber close to the fruits which, by releasing ethylene, contribute to increase the bitterness. Blanch it, then put it in the freezer to keep it for several months.


You can peel the cucumber partially, completely, or not at all. However, we must remember that it is in the skin that we find the most nutrients. To serve as a marinade or relish, or add to salads, cut the cucumber into thin slices and let it marinate for about an hour in a mixture including water (1 cup), vinegar (1/2 cup), sugar or honey (2 tbsp) and a pinch of salt or a little tamari. To reduce flatulence associated with eating the seeds, split the cucumber lengthwise and scoop out the center with a spoon.

Stay healthy

Cucumber has a very high water content, which makes it both refreshing and low in calories. Indeed, with only 13 kcal per 100g, it is one of the lightest foods that exists. Despite this low energy density, the cucumber contains vitamins and minerals, concentrated mainly in its peel but also in its flesh, essential for health: vitamin C, potassium, sodium, phosphorus, etc. It therefore has its place as part of a varied and balanced diet.
For 125 ml (½ cup) raw:
  • Energy: 10 kcal, Carbohydrates: 3g, Fibre: 1g
  • Vitamin K: 15% RDI (good source of vitamin K)
  • Zinc: 15% RDI (good source of zinc)
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