What is the difference between lebanese and english cucumbers

I quote from Food Republic answering the question What is a coronation? If you're at all a fan of pickles, we can only hope you've discovered the cornichon. These miniscule sour French pickles are: 1. Cornichons are made with mini gherkin cucumbers, one to two inches in length and harvested before reaching full maturity for an extra-tart bite. The website is American, but I'm sure a British website would say the same.

Here's a link. Yes, what are called 'cornichons' in UK are what I would have called 'gherkins' in AmE, and I'd never use 'gherkin' in AmE to refer to an unpickled cuke. This may be covered in the comments to the pickle post Both kinds illustrated are commonly available in Canada. The long, slender one is usually called an English cucumber even if grown here or in Mexico! I've certainly seen the "American-style" cucumbers in French and German supermarkets, but not, as far as I can remember, in a British one.

Which does not say a lot for British supermarkets but my mother's Tesco did have Meyer lemons in it at the New Year, so there is hope. In French cornichon denotes either a gherkin-size pickle or a tiny thing like we buy in Britain.

The word also denotes the vegetable before pickling. This blog post has a nice picture of Cornichon vs concombre. If you can't read French, here's a mechanical translation. I could do better myself but this has a certain charm: When I was little , I thought that if left too mature a pickle , it got a cucumber. Then I grew up and I thought it was fake. Only dictionaries are sometimes contradictory definitions.

Nevertheless They do everything went two of the family Cucurbitaceae. Except it would be two different varieties. Even being great, I knew nothing. Then one day all gray , we finally told me the truth : A pickle , it does not become a real cucumber when it grows too!! Back in , give or take a year, I was a Lektor in a German 'comprehensive high school' — they now call themselves a 'university'.

One of my American colleagues invited us to share his pleasure in a magazine article he'd just received from America. That was when I first learnt of the burpless cucumber. Not sharing the American cultural sensibilities, I wasn't sure of the tone. I decided that it was probably seriously anticapitalist, cloaked in folksy wry humour.

I'm almost sure the magazine was called Ma Baker's , although it's not at all clear why. The villains — and fools — of the piece were the corporate supermarkets out to change the readers' shopping and consumer habits in pursuit of the profit dollar. This was the start of bar codes at checkouts, so that the cashiers didn't need to notice what the item was. To show how idiotic this was, the writer had transferred a label from one fruit or vegetable to another very different item, and got though the checkout without challenge.

Since then, of course, supermarkets devised very simple ways of preventing this. The other think I remember was the way the writer cited burpless cucumbers as the most ridiculous example of big business foisting on us foodstuffs for which there never was and never could be any demand. Trying and failing to identify the magazine, I found a reference to the 'new burpless style of cucumber' in David Crosbie: From your description, I assumed the magazine was Mother Jones, and indeed, the January issue is available in its entirety on Google Books with an article on burpless cukes.

I can't quite figure out how to provide a direct link, but a search on books. We had one of those US cucumbers delivered in our UK vegetable box this week and they called it a ridge cucumber. It's just like the cucumbers I used to get when I lived in Spain. John Cowan My produce market sells both. Under what names? In what sense of the word market? Click on the link to 'Big List of Vegetables' for more veggies, including marrows. David Crosbie: Sorry for posting in haste.

A produce market , in NYC at least, is what I believe you call a greengrocer : a retail establishment specializing in fresh fruits and vegetables.

It's pronounced with combining tone, like English teacher 'teacher of English' as opposed to English teacher 'teacher who is English'. Like Armenian cucumbers, English cucumbers are best sliced and raw and are not suitable for pickling.

They do, however, work wonders in cocktails. Try adding a slice or two to a glass of sake when it's hot out or whip up a cucumber martini.

Garden cucumbers are the most common cucumbers in North America. They are relatively smooth-skinned and dark green. Cucumbers sold at grocery stores tend to be waxed to help them retain moisture. For this reason, you'll want to peel these cucumbers. Un-waxed varieties can be found particularly at farmers markets , but you may still want to peel them if the skin is thick or bitter. The big seeds in these classic garden cucumbers are why so many recipes call for seeding or, rather, de-seeding cucumbers before using them.

Once the seeds are removed, though, they're perfect for any recipe. Gherkins are very small—sometimes not even two inches long.

If you're looking for a cucumber to pickle , this is a great choice because they'll easily fit in a jar. Kirby cucumbers are usually short and they're always bumpy. They have a range of skin color from yellow to dark green. Kirbys are wonderfully crunchy for eating raw, but flavorful enough to be perfect for pickling too.

Sometimes, they're even sold under the name "pickling cucumbers. Yellow, round, the size of a generous fist, these cucumbers look like lemons, which explains their name. Lemon cucumbers are sweet, without the bitter edge that most cucumbers have. They have thin skins, minimal soft seeds, and are flavorful. Lemon cucumbers are tasty raw and look positively lovely in salads, but they make delicious pickles too. Persian cucumbers are very similar to English cucumbers.

So similar, in fact, that they are pretty much visually indistinguishable from fresh, not-wrapped-in-plastic English cukes. A big difference, however, is that Persians come in a greater range of lengths—some shorter, some longer, and sometimes with slightly bumpy skin like a Kirby. These are dark green, small around 10 cm and have smooth edible skin and few seeds. Other types of cucumbers include the Continental or burpless cucumber , which is long, with a hook at the end and ridges on the skin.

These cucumbers are long and thin and should be eaten when the skin is white the immature stage. Asked by: Benita Urgoiti medical health skin and dermatology What is the difference between a continental and a Lebanese cucumber?

Last Updated: 5th April, Lebanese cucumbers are a sweet, short variety with dark green, thin skin. Its flesh is crisp and pale with tiny seeds. The continental or telegraph cucumber is dark green, long and thin, cm x 5cm, with a hook at one end. Jerrie Schimmelschmidt Professional. Which cucumber is best? Slicing cucumbers tend to be larger and longer. They are the best choice when it comes to salads and fresh eating. Bush varieties of slicing or pickling cucumbers tend to stay more compact.

Lamina Martin Lorente Professional. Can you eat the skin of a Lebanese cucumber? Rinse under cool water, then slice or chop. Lebanese cucumbers have a thin skin so there's no need to peel them. Hipolita Borstell Professional. Which cucumber can you eat the skin? To maximize their nutrient content, cucumbers should be eaten unpeeled. Peeling them reduces the amount of fiber, as well as certain vitamins and minerals 3. Summary: Cucumbers are low in calories but high in water and several important vitamins and minerals.

Hilarion Lamothe Explainer. Is the skin on a cucumber poisonous? Until the late Victorian period, many people in Britain believed that cucumbers were poisonous. Some people surmised that the poison resided mainly in the skin , but that some of it was in the flesh of the cucumber as well. Various rites were performed to exorcise the poison. Taibi Achuri Explainer. What are the different types of cucumbers?

There are two basic types of cucumbers , those eaten fresh—called slicing cucumbers —and those grown for pickling. Slicing cucumbers are the most common type seen in supermarkets. They're usually 6 to 9 inches long and have glossy, dark-green skin and tapering ends.

Ciro Gipmans Explainer. Are Apple Cucumbers good for you? Apples are rich in antioxidants and high in fibre. It provides nutrients important for immunity, healing, healthy skin, improves digestion and more. Cucumbers are high in beneficial nutrients and antioxidants. Cucumbers are low in calories and have high water content. Genar Koolen Pundit.