Cucumbers are grown as a protected crop, with producers using beneficial insects to naturally protect their cucumber plants.

300g

Weight

Mars - Juin

Saison

Harvested

by hand

Packed

by our market gardeners

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

Cucumbers are part of the Cucurbitaceae family. Originally from India, cucumbers have been grown in France since the 9th century.

Cucumbers are grown as a protected crop, with producers using beneficial insects to naturally protect their cucumber plants. They are then picked one by one by Prince de Bretagne’s market gardeners.

Interview with a market gardener
Interview with a market gardener

Cooking tips

HOW TO CHOOSE CUCUMBERS

When choosing cucumbers, look for ones that are very green, firm, with smooth and shiny skin.

The smaller they are, the fewer seeds they contain and the more flavour they will have.

HOW TO PREPARE CUCUMBERS

There is no need to salt cucumbers to remove water beforehand, they stay crisper if they retain their water and, furthermore, retain all their vitamins.

Neither is it necessary to peel them. Just wash your cucumber and dry it.

Chop your cucumber to fit your recipe or just freestyle it! They can be sliced, made into balls or tagliatelle (with the help of a grater). You can also transform them into batons for an aperitif, grate them etc.

HOW TO COOK CUCUMBERS

Cucumbers are grown as a protected crop, with producers using beneficial insects to naturally protect their cucumber plants.

5 to 8 mins

Steam cooking

20 to 30 mins

In the oven

2 mins

In boiling salted water

20 to 30 secondes 

In the microwave (clingfilmed)

Cucumbers can also be cooked like courgettes. Sauté in olive oil (2-3 minutes in a pan), in a gratin etc.

HOW TO STORE CUCUMBERS

Cucumbers will only stay crispy in your fridge’s salad drawer for 4 to 5 days. To get the most of their  freshness and flavour, eat them as soon as possible, don’t leave them to wilt!

Once sliced, remember to cover the end of the cucumber with cling film. Do not leave cucumbers at room temperature, as they will dry out very quickly and lose all their crispiness.

Cooking suggestions

Cucumber can be eaten raw as an aperitif, cut into batons and dipped in tzatziki, houmous etc.

Sliced, cucumber can replace bread in canapés, top with a bit of seasoned cream or fromage blanc and salmon or other smoked fish or fish rillettes etc.

Cucumbers can also be used in any type of summer salad as well as soups, smoothies and cocktails!
To stand out from the crowd, cucumbers can also be cooked like courgettes.

Chef’s tip

Cucumber adds freshness to your dishes.

To give it more flavour, you can season cucumber with herbs and spices.

Nutrition

Cucumbers contain lots of water and are also a source of vitamin K.

Energy (kj/kcal) 57/14
Fat (g) 0.11
of which saturated fat (g) 0.035
Carbohydrate (g)

2.04

of which sugar (g) 1.34
Dietary fibre (g) 0.6

Protein (g)

0.64
Salt (g) 0.012
Vitamin K (µg) 16.4