Reach for the Cukes

by Katy Budge

When summer temperatures start climbing, our palates start yearning for cooling and refreshing foods. That’s the time you can count on the versatile cucumber!

Most of us probably met cucumbers via pickles, but they also shine in many other recipes, in part because there are so many varieties. For example, pickling cucumbers have a fairly tough skin, so you’re better off choosing something like an English or lemon type for straight up eating. Cucumbers offer a pleasing crunch to salads, slaws, and sandwiches. Another cool way to use cukes is in a yoghurt-based dish known as tzatziki in the Mediterranean world or raita in India. Just peel and thinly slice cucumber, drain it well (pro tip: toss with a little salt to draw the moisture out), and add it to Greek yoghurt with some dill and minced garlic to taste. Other recipes call for adding mint, olive oil, and/or other herbs. You can adjust it as you like, and as to what you serving, be it grilled chicken or just as a dip with crackers and veggies. There are several health benefits to cucumbers, especially since they’re a good source of antioxidants. Studies have also indicated that they may aid in hydration, weight loss, and lowering blood sugar. However, cucumbers aren’t for everyone. Some people can’t tolerate the cucurbitacin, an ingredient that can cause indigestion issues. Cucumbers are also fairly high in Vitamin K, which affects blood clotting, so anyone taking a blood thinner should be aware. As tasty as cucumbers are to eat, don’t forget about them for beverages either! Add some cucumber and lemon slices to ice water, or take your cocktail game to the next level with some cucumber-infused vodka or gin. Cheers to the cukes!