Persian Cucumbers
Inventory, 20 lbs : 63.65
This item was last sold on : 10/06/24
Description/Taste
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Casa | San Diego CA | 619-581-3003 |
| Happy Medium SD | San Diego CA | 509-869-2279 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
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| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
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| Coast Catering | Escondido CA | 619-295-3173 |
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| Napatini Bistro & Wine Bar | Carlsbad CA | 415-505-5955 |
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| The Butchery | San Diego CA | 858-345-1524 |
| Miho | San Diego CA | 619-365-5655 |
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| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Fishery | San Diego CA | 858-272-9985 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
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| Marriott Courtyard - Broadway | San Diego CA | 619-446-3008 |
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| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Madi | San Diego CA | 320-491-1217 |
| Cocina De Barrio | San Diego CA | 760-840-1129 |
| Fishery - Bar | San Diego CA | 858-272-9985 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Panama 66 (Bar) | San Diego CA | 619-702-6373 |
| Harumama (Little Italy) | San Diego CA | 619-269-7122 |
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| Better Buzz Coffee (La Jolla) | La Jolla CA | 619-269-4022 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
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| Nutmeg Bakery & Café ( Danielson ) | Poway CA | 858-405-2401 |
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| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Snake Oil Cocktail Company LLC | San Diego CA | 619-754-4041 |
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| The Bowl | San Diego CA | 619-813-5865 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Cork & Stem LLC | San Diego CA | 619-354-0308 |
Recipe Ideas
Recipes that include Persian Cucumbers. One
is easiest, three is harder.