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Cucumber
(Cucumis sativus)

With cultivation traced to 7750 B.C., cucumbers have been enjoyed throughout the ages. The Roman Emperor Tiberius was said to be a big fan. The cucumber is a flowering vegetable- making it, botanically, like a fruit (in that it carries seeds for the next generation). Usually eaten raw, with smaller varieties fermented as pickles. They are very cooling to the body and, at 90+ percent water (surpassed only by the watermelon), has close to no calories (14 per cup). Eat the skin for the folic acid it contains, the seeds have some Vitamin E, which is unusual for a vegetable. A good source of silicon. Helps to cleanse and restore the system, to relieve edema and acts as a mild diuretic. Contains a digestive enzyme that helps to break down protein.

Slice and add a bit of vinegar, honey, and some red onion. Use for dipping, or slice into any salad for a juicy, mild, and pleasant crunch.