Cucumber வெள்ளரிக் காய் concombre |
Cucumber
வெள்ளரிக் காய் concombre |
Tamil name | Vellarikkai வெள்ளரிக் காய்
Botanical name | Cucumis sativus
The typical AV cucumber, ‘ is characterized by its short length and white stripes, which turn brown upon ripening. These cucumbers are firm and crunchy in texture. They have been introduced and cultivated by AuroOrchard Farm for decades. For salad preparation, they are best harvested as soon as they begin to turn brown and are around 10 cm long. When you want to use the cucumbers for your cooked dishes, choose the more ripened ones, which are bigger, have brown skin, and softer flesh.
Season
The best season for cucumber:
We will find cucumbers in abundance during the summer and pre-monsoon months – from February to June and from September to October.
Grow & Harvest
How to grow in your garden or balcony:
Soil and sun:
Cucumbers thrive in well-drained, fertile soil with a pH between 6.0 and 7.0 (slightly acidic to neutral). They prefer full sunlight for at least 6-8 hours a day.
Planting:
They can be grown from seeds, in nursery and transplanted or directly sown into the garden. On average, cucumbers take about 50 to 70 days from planting the seeds to the first harvest.
Watering:
Cucumbers need consistent moisture, so watering regularly is essential, especially during dry periods. Care should be taken to maintain moisture in the soil but avoid water over the plant as this can damage the flowers. Drip irrigation or channel irrigation is preferable to sprinkler/ hose pipe irrigation.
It is common for cucumbers to get bitter when the plant is water stressed.
Support:
Most varieties are vining types and benefit from trellises or supports to keep the fruit off the ground. Where providing support is not possible, the plants can be left to creep on the ground but this may require regular weeding to allow the plants access to sun and making the fruits visible for harvest.
In a container:
Choose a large container (20 liters or more) to provide enough space for the cucumber plant to spread its roots. Regularly pinch or prune the side shoots and tendrils to control the size and direct the plant’s energy toward fruit production.
Harvest:
Harvest cucumbers when they are young and firm to encourage more fruit production.
You can also harvest them when they are more fibrous and mature. These can be cooked in soups and gravies. There are many south indian recipes which use cooked cucumbers.
Seeds:
Select a few good fruits and do not harvest them till they turn completely yellow or brown (depends on the variety). Usually this happens when the vine dries out and the fruit detaches from the vine by itself. The seeds are then removed from the fruit, washed with water and dried in shade.
Insects that love cucumbers:
The red pumpkin beetle is the biggest pest for the cucurbitaceous plants such as cucumbers. They generally like to feed on leaves of young seedlings thereby damaging it entirely. Click on the bug for more.
The red pumpkin beetles (RpB) live in the soil and multiply fast and in large numbers. Therefore, once the soil is infested with RpB, no cucurbit plants should be planted there for a while.
The RpB chew the leaves of the plants, reducing their photosynthetic capacity and retarding the plant growth. They can completely kill off a young plant.
The most effective ways of dealing with RpB are:
Crop rotation - try to keep moving the location of cucurbits every season to avoid the build up of the beetles.
Handpicking - This can be a practical solution in a small garden/ backyard.
Spraying - Neem, cow urine, EM, all can help to deter the beetles to some extent.
Timing - the pressure from the beetles is highest at the peak of summer. Avoid planting at that time. Try to give a head start to the young plants, which are most vulnerable and susceptible to dying from the beetle attack, by keeping them in the nursery till they are about 21 days old before you plant them outside.
Covering - Mosquito nets can be used to protect the young plants and removed once the plants are established.
Store & Preserve
Best ways to store and preserve:
Refrigeration:
Store fresh cucumbers in the low part of the refrigerator (10-13 degrees). They should be kept in the vegetable crisper drawer or in a plastic bag to retain moisture. As excess moisture can lead to spoilage. If you wash cucumbers before storing, make sure to dry them thoroughly. For longer freshness, it’s often best to keep cucumbers whole and cut them just before using.
Freezing:
Frozen cucumbers are best used in cooked dishes like soups and stews. Blanch the sliced cucumber in boiling water for 2 minutes, then quickly transfer them to an ice bath to stop the cooking process. Drain excess water and pack the slices into airtight freezer bags or containers.
Pickling:
The small cucumbers grown in Auroville can be cut in sticks or slices and pickled in brine or vinegar. Tip: Add a tiny bit of sugar to balance the taste.
Prepare & Eat
How to prepare and eat the cucumbers?
The typical AV cucumber is short with green stripes, turning brown upon ripening. These cucumbers are less watery, retaining a firm and crunchy texture. They have been introduced by AuroOrchard Farm and have been cultivated in Auroville for decades.
Taste and Texture:
They have a mild, crisp, and refreshing taste with a high water content, making them a hydrating and light addition to dishes. The skin of the young cucumbers is edible (AV cukes are organic, no need to peel) and rich in fibre! Many of the vitamins and minerals found in cucumbers are concentrated in the skin.
If your cucumber is bitter: cut off the edges and use the cut out to rub the cucumber in circular motion on both the sides, then rinse.
In raw and side dishes:
In both Indian and Asian cuisines, cucumbers are valued for their ability to balance and complement strong flavors, providing a refreshing contrast to spiciness and heat. Adding a crunchy texture and mild flavor to dishes, they are commonly used in raita, mixed salad, spring roll, and sushi.
Smoothies and Juices:
Cucumbers can add a refreshing twist to smoothies, providing hydration and a subtle flavor.
Soups:
Cold cucumber soups, like Gazpacho, are popular in various cuisines.
Health
Nutritional Values and Ayurvedic properties
Cucumbers are low in calories and a good source of water: hydrating and refreshing, vitamins: especially vitamin K and vitamin C, minerals: Potassium, magnesium, and manganese. The skin is rich in fibre: aids digestion and antioxidants: including flavonoids and tannins, which may help protect the body’s cells from damage by free radicals.
In Ayurveda, cucumbers are considered:
– Cooling: Cucumbers have a cooling effect on the body, making them suitable for balancing excess heat or pitta dosha. They are an excellent food for the summer which is also the time here in Auroville when they grow quite well. Ayurvedic practitioners often recommend cucumbers for those looking to balance excess heat in the body or during hot season.
– Hydrating: Their high water content helps in hydrating the body.
– Detoxifying: Cucumbers are believed to have detoxifying properties and can help in cleansing the system.
