Cucumber

Related to gourds and melons, the refreshing cucumber is a perfect ingredient to usher in summer.  Thought to be native to Southern India, and ubiquitous to the cuisines of the region, there is evidence that cucumbers were cultivated during prehistoric times.

When choosing cukes from the market, look for tight and even colored skin to ensure crispiness.  Depending on the variety, skin can be removed to avoid bitterness.  The Japanese soak sliced cucumber in lightly salted, very cold water, to increase their crispiness.

The British variety, known as burpless with its jelly-like interior instead of seeds, is a slicing cucumber and is valued for its thin, edible skin and mild flavor.  While Carosello Barese is a rare heirloom variety from Puglia in Italy, that is best peeled from its peachy, fuzzy skin.  Kirby and gherkins are generally short, stubby, and known for their pickling power.

Technically a fruit, their therapeutic remedies go beyond slices over puffy eyes and in spa water.  Cucumbers fight inflammation, freshen breath, contain vitamins that manage stress, and support digestive health.