Cucumber, a humble yet ubiquitous vegetable in Indian cuisine, plays a refreshing role in culinary traditions across the country. Sliced thinly or diced, its crisp texture and mild flavour make it a staple in salads, yoghurt-based raitas, and sandwiches. In warm climates, cucumber's cooling properties are particularly valued, offering relief from the heat when served chilled or incorporated into refreshing beverages like cucumber-lime juice. In Indian households, this unassuming vegetable is celebrated for its simplicity and ability to complement a wide array of dishes. With high water content and crunchy flesh, cucumbers have striped light to dark green coloured skin that is edible.

• Cucumbers are 95 percent water
• Good source of Vitamin B6, C, K, Thiamin and Folate
• Can be eaten raw or used in salads, soups and juices
• Store in a cool, dry place away from sunlight
• Ingredients: Fresh cucumber