Cucumbers
Fresh cucumbers add crunchy texture and cool flavor to salads and sandwiches; they may also be steamed or sauteed and eaten as a vegetable. Cucumbers, hot or cold, have a particular affinity for fish and are often used to garnish salmon dishes.
In Japan, cooks use cucumbers in sushi and cold salads, and in England there is a long standing tradition among royalty and the well to do to serve cucumber sandwiches with tea. Idaho cucumbers are available in the summer months and can often be found at grocery stores, farmers markets and road side produce stands. When choosing your cucumber you should look for a firm cucumber without soft spots.
They should have a solid green color without signs of yellowing or puffiness. Fresh cucumbers can be stored for up to one week in the refrigerator before getting soft or moldy.
Cucumbers are very nutritious, providing a good source of vitamin C, vitamin K, and potassium. Cucumbers also have a long folk history as a secret recipe for beauty, and as it turns out modern medicine has discovered that cucumbers have astringent properties. Astringents are good for sunburns, acne, tightening pores, and smoothing skin.
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