Choose cucumbers that are firm right to their tips, with good green colour and without blemishes. They should be fleshy but not too large, and nice and straight.

The smaller the cucumber, the smaller its seeds. It will also generally be crunchier and tastier.

Choose English cucumbers for fewer seeds: this will save you having to remove the seeds for certain recipes.
 

Like all vegetables with a high water content, cucumbers must be eaten as quickly as possible after being picked.

Once cut, cover the cut end with plastic wrap.

Do not keep cucumbers at room temperature. They will dry out quickly and lose their Crunch.

Peel and deseed if needed

Though usually used raw, cucumber can also be steamed and served with roasted turbot in saffron sauce.

Cut into strips and poach in cream with salt and paprika.

Using a melon baller, cut into balls and poach in a chervil cream to accompany shellfish.

Cucumber goes well with cream, sour cream, yogurt, cheese (Gruyère, Cantal, Bleu d’Auvergne and goat cheese), as well as herbs (dill, mint, basil and chives).

Make cucumber balls using a melon baller to garnish your salads or to serve on skewers.
Cut cucumber ribbons to wrap shrimps or prawns.

Try a cold cucumber soup with yogurt and fresh mint.

Cucumber salad
With fresh dill, lime juice and olive oil. Top with some thinly-sliced fried onions for a pleasing combination of textures.

Cucumber spaghetti
Make thin “noodles” on a mandolin. Toss with a dressing of oil, vinegar, Dijon mustard, dill, shallot and maple syrup.

And why not in a granita?
Purée a cucumber in a food processor, reserving the juice. Add some sugar, dissolved in boiling water, fresh mint and the juice of an orange. Place in the freezer and scrape with a fork just before serving.

Russian-style cucumber salad
Combine with equal parts mayonnaise and sour cream, paprika, cooked diced potatoes, apples and ham.