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Persian cucumber
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The earliest written mention of cucumbers dates back 3,000 years to ancient Ur in present-day Iran.
The Persian cucumber is only half as long as an English cucumber and just one-third the weight. The interior is juicier and sweeter and contains no seeds. Plus, Persian cucumbers have practically no fat, are low in calories and offer a bit of fiber.
Buying
Choose cucumbers that are firm, shiny and smooth.
Buy only the quantity you need, because they don't keep for a long time.
Storing
Refrigerate in the crisper drawer.
Preparing
It's not necessary to peel them. Unlike most field-grown cucumbers which are waxed to retain moisture, Persian cucumbers typically are not waxed.
Recipes
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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