I think it’s safe to say that growing cucumbers is one of my fortes. Every year I raise a bumper crop from seed, without really trying very hard. As with any watery vegetable (or fruit) that doesn’t freeze well, you have to get creative in order to make the most from your harvest when it’s fresh. Over the years, I have accumulated a few recipe ideas which I am happy to share with you and anyone else in a similar “glut” situation.

Originally, the cucumber was a wild plant with origins in India. Now it is cultivated and grown the world over, and  few salads are complete without it. If left to their own devices, cucumbers will grow to enormous proportions. Just a couple of weeks ago, I discovered one hiding at the back of a plant, behind a very large leaf; it looked more like a marrow than a cucumber, and I have no idea how the plant was supporting it! In general, the bigger they grow, the less flavour they have. As with all watery produce, cucumbers are best cut and used immediately. For slightly longer storage, wipe them dry and then wrap individually and tightly in cling-film, and this way they will keep in the fridge for 3-4 days without losing texture.

To eat raw, all you need to do is rinse, dry, and then trim away either end, and that’s it, you’re ready to slice, dice or grate. Peeling is unnecessary unless the skin is tough – some varieties have rough, knobbly skins (ridged varieties) which can get tough on larger fruit – you can just whip off the skin with a vegtable peeler. If the seeds are a problem, cut the cucumber in half and scoop out the centre using a teaspoon before slicing.

For cooking, the skin can become bitter. You can temper it by blanching the cucumber in boiling water for a few seconds, or simply peel the cucumber before cooking.  Prepared chunks of cucumber will cook in lightly salted water for 2-3 minutes, or steam in 5 minutes, depending on thickness. Strips or ribbons of cucumber (pared using a vegetable peeler), make a delicious and healthy bed or wrapping when steaming fish.

Because cucumber has such a delicate, mild flavour, it can easily be overpowered by strong flavours. Some of the soft-leaved fresh herbs go very well with the crisp texture and fresh flavour of cucumber. As well as the herbs below, dill and fennel also make tasty choices. The herb salad burnet (below) does have a mild cucumber flavour and is the ideal herb for flavour enhancement.

Cucumber recipe suggestions

• Peel and chop cucumber, then blitz in a blender with chopped green melon or kiwi fruit, yogurt, mint and a little unsweetened apple juice. Pour over ice and enjoy as a cooling smoothie.
• Add a few slices of cucumber to a glass of iced water or a spritzer for a refreshing taste. A few slices also make a good addition to a gin and tonic!
• Finely dice peeled cucumber and simmer gently in a little stock and white wine. Stir in cream and chopped tarragon to finish. Makes a great sauce to serve with fish, chicken or over roasted vegetables or pasta.
• Bake peeled cucumber in thick slices in a baking dish, drizzled with olive oil (or dotted with butter). Season lightly and add some fresh dill or fennel. Cover with foil and bake at 190°C (170°C fan oven, gas mark 5) for 25-30 minutes.
• Add slices or small chunks to a prawn stir fry for the last minute of cooking.
• Grate fresh cucumber and mix with a little grated root ginger. Sprinkle with rice vinegar, a little sugar and light soy sauce. A tasty, instant relish to accompany sushi.
• Replace grated courgette in a cake, bread or muffin recipe with grated cucumber, just reduce the quantity by a quarter as cucumber is much more watery. I have  a cucumber-enriched cake recipe to share in a later post – Lemon-soaked cucumber cake (gluten-free; dairy-free; vegan option).
• For a tangy salad to accompany smoked or barbecued food, try this recipe for gremolata-style cucumber salad: mix 150g finely chopped cucumber with a little crushed garlic. Stir in 40g chopped pickled cucumber or gherkins, 25g pickled capers, 40g chopped, pitted green olives along with 2 tbsp. each freshly chopped parsley and chives. Mix in a little white balsamic vinegar and serve. Delicious as a sandwich filler too!

  

  To make your own cucumber pickle, see my post from last year In a bit of a pickle