Angiosperms (Flowering Plants) • Earth.com

Cucumber

(Cucumis sativus)

galery
en

Description

Cucumis sativus, commonly known as cucumber, is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that produces cylindrical or elongated fruit with a green outer skin and a juicy, fleshy interior. Cucumbers are commonly eaten fresh as a salad or snack, but they can also be pickled or used in a variety of culinary dishes. In this article, we will explore the botanical and cultural aspects of Cucumis sativus. Botanical Description Cucumis sativus is an annual plant that grows from a seed to a mature plant within a single growing season. The plant has a creeping habit and produces tendrils that help it climb or trail along the ground. The leaves are simple, alternate, and have a lobed or palmate shape. The flowers are yellow or green and have both male and female reproductive parts. The fruit of the plant is a pepo, which is a type of berry with a hard outer rind and a fleshy interior. The fruit is typically elongated or cylindrical and can range in size from small to large, depending on the cultivar. Cultivars and Varieties Cucumbers are classified into two main types: slicing cucumbers and pickling cucumbers. Slicing cucumbers are longer and have a thicker skin, making them ideal for slicing and eating fresh. Pickling cucumbers, on the other hand, are shorter and have a thinner skin, making them ideal for pickling. There are numerous cultivars and varieties of cucumber, each with its own unique characteristics. Some popular cultivars include: 'Marketmore 76': A popular slicing cucumber with a dark green skin and a crisp texture. 'Boston Pickling': A classic pickling cucumber with a thin skin and a small size. 'Lemon': A unique cucumber with a yellow skin and a round shape, it has a mild, sweet flavor. 'Armenian': A type of cucumber that is longer and thinner than most varieties, it has a slightly ribbed skin and a mild flavor. Cultural Significance Cucumbers have been cultivated for thousands of years and have played a significant role in many cultures. The ancient Egyptians, Greeks, and Romans all grew and ate cucumbers, and they were prized for their cooling and hydrating properties. In fact, the word "cucumber" comes from the Latin word "cucumis," which means "cool." Cucumbers were also used in traditional medicine to treat a variety of ailments, including headaches, constipation, and skin irritations. In modern times, cucumbers remain a popular food item around the world. They are often used in salads, sandwiches, and dips, and are a common ingredient in Mediterranean and Middle Eastern cuisine. In addition to their culinary uses, cucumbers are also used in the cosmetic industry for their cooling and hydrating properties. Growing and Harvesting Cucumbers are easy to grow and can be grown in a variety of climates. They prefer warm temperatures and plenty of sunlight, and they require well-draining soil that is rich in organic matter. Cucumbers can be grown from seed or transplants, and they can be trellised or allowed to trail along the ground. They are a fast-growing crop and can be harvested within 50 to 70 days of planting. Cucumbers should be harvested when they are still firm and before they become overripe. Overripe cucumbers will have a bitter taste and may have large, tough seeds. To harvest cucumbers, they should be gently twisted or cut from the plant using a sharp knife.

Taxonomic tree:

Domain:
Kingdom: Plantae
Phylum: Magnoliophyta
Class: Magnoliopsida
Order:Cucurbitales
Family:Cucurbitaceae
Genus:Cucumis
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