Cucumbers

Cucumbers are thought to have originated in the lower Himalayas of Asia. People have grown Cucumbers since about 4000 or 3000 BC. The Egyptians, Greeks and Romans enjoyed cucumbers both as a food and medicine. The Emperor Tiberius reputedly had them on his table throughout the year, and was said to have eaten ten a day. Cucumbers arrived in France by the 9th Century, and they were common in England by the time of Edward III during the 1320's.

Columbus brought cucumbers to Haiti in 1494, and they quickly spread throughout the “New World.” In 1535 Jacques Cartier found "very great cucumbers" grown by the Iroquois along the St. Lawrence near present day Montreal. In 1539, DeSoto saw the Indians of Florida growing cucumbers "better than in Spain." Captains Amidas and Barlow found cucumbers growing in the Native American gardens of Virginia in 1584.

In the early 1600’s, cucumbers were common in gardens along the east coast and central plains. However, in the late 1600’s a widespread fear of anything uncooked took over, as illness was epidemic, and the blame fell wrongly on fresh fruits and vegetables. For the next hundred years or so, cucumbers were thought to be poisonous to humans, and fed only to cows, hence “cowcumber.”

Inspite of this lunacy, King Louis XIV greatly appreciated this delightful vegetable, and originally ruled they could only be eaten in the spring and summer months. However, he enjoyed them so much he had a greenhouse built to guarantee a year-round supply.

In the late 1700s and early 1800s, several varieties of cucumber were created, and the cucumber returned to the dinner table. In 1806, Bernard M'Mahon, in his American Gardener's Calendar, named eight European varieties. Cucumbers grow well in greenhouses, and in 1845, Britain removed a tax on glass which allowed greenhouse production to increase.

In 1872, Englishman Joseph Tailby created special cucumber hybrids that were recieved well by the public, many of which are still eaten today. Greenhouse production jumped again in the 1880s with the introduction of prefabricated cast iron. Hybridization has continued to the present day, and there are several hundreds of varieties, for both raw and pickled consumption, as well as for medicinal and cosmetic use.

The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers'hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

The silica in cucumber is an essential component of healthy connective tissue, which includes intracellular cement, muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silicon to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating--a must for glowing skin.

Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis. Cucumbers are also excellent for cleansing the bladder and kidneys.

Cucumbers mix well with celery in a juice. The natural saltiness of the celery helps transport the water-rich cucumber juice into the tissues, creating more hydration. One of the most beautifying and cleansing of all juices combines celery apple and cucumber together in the following ratio: 4-6 ribs of celery, 1 apple, 1 cucumber.

significant nutritional content:

vitamins C, A, molybdenum, potassium, manganese, folate, fiber, tryptophan, magnesium, silica, caffeic acid, lowers blood pressure, excellent for skin

FRUITS

Apples
Bananas
Coconut
Mango
Oranges
Peaches
Strawberries

VEGETABLES

Beets
Carrots
Celery
Cucumber
Garlic
Ginger
Parsley
Spinach
Spirulina
Wheatgrass