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Persian cucumbers are small in size, averaging 10 to 15 centimeters in length, and have a narrow, cylindrical appearance with curved, blunt ends. The cucumbers can be straight or have a slight curve to their shape, and the skin is thin, emerald to dark green, and tender, sometimes smooth or covered in shallow ridges. Underneath the skin, the pale green flesh is dense, aqueous, and firm with a succulent, crisp, and crunchy, snap-like consistency. The flesh also encases a central core filled with underdeveloped pale green seeds. These seeds are edible and often go unnoticed when consumed fresh. The flesh is characteristically crunchier and less watery than other varieties, and the cucumbers release a faint green aroma when sliced. Persian cucumbers have a mild, sweet, and vegetal taste without any lingering bitter notes commonly found in commercial cucumbers.
Seasons/Availability
Persian cucumbers are available year-round.
Current Facts
Persian cucumbers, botanically classified as Cucumis sativus, is the name of a category of small cucumber varieties belonging to the Cucurbitaceae family. The crisp, sweet, and mild cucumbers were developed in the Middle East in the early to mid-20th century and were designed as an improved class of cucumbers that had quality flavor, texture, and disease resistance. Persian cucumbers grow on vining plants extending over one meter across support structures, and the plants are vigorous, producing a continuous crop of fast-maturing, early-harvested cucumbers. The plants thrive in cool and warm growing regions and are parthenocarpic, meaning the vines can produce fruits without the need for pollination. This characteristic gives the cucumbers their almost seedless flesh. Persian cucumbers also have thin, easily digestible skin, contributing to their burpless nature. There are many different varieties of Persian cucumbers, including Figaro, Cordito, Socrates, Picolino, Katrina, Ishtar, Iznik, and Manar. These cultivars are also found in markets generally labeled as Middle Eastern, Lebanese, Beit Alpha, Beit Alfa, Mini-Cucumber, and Green Baby Fingers. In the modern day, the name Persian cucumber is a blanket term used for small versatile cucumbers from northern Israel, utilized fresh or cooked, maintaining a crisp consistency and mild, sweet, vegetal nature.
Nutritional Value
Persian cucumbers are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. The cucumbers also provide manganese and vitamin K to assist in faster wound healing, antioxidants to protect the cells against damage caused by free radicals, and other nutrients, including vitamin A, silica, iron, and calcium.
Applications
Persian cucumbers have a mild, sweet, and vegetal taste suited for fresh and cooked preparations. The small cucumbers can be eaten straight out of hand and are popularly sprinkled with salt for enhanced flavoring. Persian cucumbers can also be chopped into salads as their mild taste complements more potent ingredients such as raw onions, herbs, nuts, and yogurt, or they can be minced into dressings, sliced into fresh spring rolls, or used as a dipping vessel on appetizer platters. Try chopping Persian cucumbers into salsas or adding them to grain bowls as a crunchy element. In addition to fresh preparations, Persian cucumbers as used as a cooling ingredient in spicy dishes and added to stir-fries, roasted meats, curries, or rice-based dishes. The cucumbers can also be incorporated into cold soups, used as a fresh pizza topping, or cooked as a side dish with other vegetables. In Iran, Persian cucumbers are chopped and mixed into salad shirazi, a fresh dish comprised of cucumbers, tomatoes, lemon juice, mint, parsley, and red onion. Cucumbers are also incorporated into mast-o-khiar, a Persian cucumber and herb yogurt dip. Beyond culinary dishes, Persian cucumbers can be pressed into juice and used to flavor cocktails, blended and frozen into herb-infused popsicles, or pickled for extended use. The cucumbers can be used in any recipe calling for cucumbers, especially English cucumbers, as they share a similar flavor. Persian cucumbers pair well with herbs such as mint, parsley, and cilantro, spices including cumin, coriander, and curry powder, citrus, jicama, watercress, sprouts, and cheeses such as chevre, feta, and cotija. Whole, unwashed Persian cucumbers will keep up to one week when wrapped in a paper towel and stored in a sealed container in the refrigerator's crisper drawer.
Ethnic/Cultural Info
Persian cucumbers are favored for their cooling nature and are utilized in natural home remedies. In the Middle East, cucumbers are considered a diuretic to cleanse the body of toxins, and cucumber juice is also applied topically to the skin as a soothing cleanser. Persian cucumbers received their cooling status from their high-water content, and the traditionally chilled fruits are viewed as a method to reduce heat from the body externally and internally. Throughout history, cucumbers have developed a cooling reputation across many cultures, and in the 18th century, they were used in the famous English idiom "as cool as a cucumber." This expression first appeared in the poem "New Song on New Similes" written by John Gay. In 1732, the British poet wrote, "Cool as a cucumber could see the rest of womankind," and this phrase was alluding to the human embodiment of cucumber characteristics. Cucumbers are typically cool to the touch, even in hot weather, and are used to describe a person who remains collected, calm, and composed in stressful, high-pressure circumstances. Since its creation, the English idiom has remained a part of everyday dialogues and is used to describe many different situations.
Geography/History
Persian cucumbers were developed in the early to mid-20th century through traditional breeding techniques in the Beit Alpha kibbutz in northern Israel. The kibbutz was established in 1922 on the Jezreel Plain at the foot of Mount Gilboa and was one of the first kibbutzim to have been constructed in Palestine, now northern Israel, in the modern day. The kibbutz was founded by members of the Socialist-Zionist organization known as Hashomer Hatzair, and in 1931, kibbutz member Hanka Lazarson began breeding improved cucumber varieties. Lazarson started with the Damascus cucumber, a local variety, and began naturally crossing it with other cucumbers, planting the vining plants in the fertile soil of the Harod Valley in lower Galilee. The small cucumbers exhibited improved flavor and size, but they were susceptible to disease, preventing them from being grown widely. Lazarson distributed seeds to regional farmers in 1936. For several years, cucumber varieties carried from China, Japan, Surinam, India, and the United States were crossbred with the variety to improve disease resistance. The cucumbers were also bred with Dutch and English varieties to create a seedless nature. The improved cucumbers were initially named Beit Alpha cucumbers after their site of origination in 1939, and over time, the cucumbers were also given general monikers of Lebanese, Middle Eastern, and Persian cucumbers. Today Persian cucumbers have been spread worldwide and were initially carried to other countries by migrating peoples. Persian cucumbers are grown in fields and greenhouses and are commercially produced in Europe, Asia, Australia, and the United States. There are large-scale production greenhouses in Baja California and Canada. In the United States, Persian cucumbers are a specialty variety planted in Southern California and are primarily found through farmer's markets, select grocers, and distributors.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian cucumbers have historically been valued for their cooling properties due to their high-water content. In the Middle East, they are used as a diuretic to cleanse toxins and their juice is applied to the skin as a soothing agent. The phrase "cool as a cucumber" originated in 1732 in John Gay's poem "New Song on New Similes," symbolizing calmness under pressure, inspired by the cucumber's cool touch even in warm conditions.
Wonderland Farm
Carlsbad, CA
Persian cucumbers measure between 10 to 15 centimeters long and feature a slender, cylindrical shape with smooth or ridged emerald green skin. Their dense, pale green flesh is known for a crisp texture and succulent core containing tender, unobtrusive seeds. Unlike other varieties, Persian cucumbers are crunchier and less watery, offering a mild, sweet flavor without the bitter notes that are often present in commercial cucumbers.
Country Rhodes Family Farm
Persian cucumbers have a mild, sweet, and vegetal flavor, making them versatile for fresh and cooked dishes. They complement bold ingredients like onions, herbs, nuts, and yogurt in salads or salsas. In Iran, they feature in salad shirazi and mast-o-khiar dip. Beyond meals, they can be pickled, juiced for cocktails, or crafted into frozen treats like herb-infused popsicles. Stored properly, unwashed Persian cucumbers stay fresh for up to a week in the fridge.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian cucumbers, botanically classified as Cucumis sativus, were first developed in the Middle East in the early to mid-20th century. These cucumbers are part of the Cucurbitaceae family and are known for their thin, easily digestible skin and almost seedless flesh. They thrive in cool and warm regions, are parthenocarpic, and grow on vigorous vining plants. Varieties include Figaro, Iznik, Ishtar, and Katrina, often labeled as Middle Eastern or Mini-Cucumbers in markets.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian cucumbers were originally bred at the Beit Alpha kibbutz in northern Israel during the early to mid-20th century. This agricultural innovation began with Hanka Lazarson crossing local Damascus cucumbers with other varieties to create improved flavor and size. Later, crossbreeding with cucumber varieties from countries like China and Japan improved disease resistance. Today, Persian cucumbers thrive globally, including production in Europe, Asia, and North America.
Beylik Family Farms
Persian cucumbers are renowned for their high-water content, which contributes to their cooling nature. They’ve been historically valued in natural remedies, especially in the Middle East, where they’re seen as diuretics to detoxify the body. The expression "as cool as a cucumber" originates from a 1732 poem by John Gay, reflecting both their literal touch and metaphorical association with calmness and composure, a character still celebrated in language today.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian Cucumbers from Beylik Family Farms Persian Cucumbers have a mild and sweet taste with a vegetal note, devoid of the bitterness found in some commercial cucumbers. They are small, averaging 10 to 15 cm, with thin, dark green skin that can be smooth or slightly ridged. Their pale green flesh offers a firm, crisp texture and encases tender, edible seeds that are hardly noticeable when eaten fresh, enhancing their snap-like crunch.
From Archi's Acres. Persian cucumbers are versatile with a mild, sweet, vegetal taste that complements both fresh and cooked dishes. They pair nicely with herbs like mint, cilantro, and parsley, as well as spices like cumin and coriander. Store them whole and unwashed in a paper towel inside a sealed container in your refrigerator's crisper drawer to keep them fresh for up to one week.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian Cucumbers from Beylik Family Farms..Persian Cucumbers: Persian cucumbers belong to the Cucurbitaceae family and are a nearly seedless variety with thin, digestible skin that contributes to their "burpless" nature. These cucumbers are parthenocarpic, meaning they can fruit without pollination. Developed in the Middle East during the 20th century, they are known for their crisp texture, sweet taste, and resistance to diseases, making them an ideal choice for fresh or cooked dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Persian Cucumbers from Beylik Family Farms..Persian cucumbers trace their origin to the Beit Alpha kibbutz in northern Israel, established in 1922. Breeding began in 1931 by Hanka Lazarson, who crossed the local Damascus cucumber with other varieties to improve flavor and disease resistance. By 1939, they were named Beit Alpha cucumbers but later gained broader names like Persian cucumbers. Today, they are grown globally, with significant cultivation in Europe, Asia, Australia, and the United States, especially Southern California.