CUCUMBER
Cucumber belongs to the squash family, and originates from India, and gradually spread its popularity to the rest of the world. Cucumber is a crispy, watery vegetable and has a nice fresh feeling about it, due to its high water content. Therefore, it is a good ingredient in salads (especially summer salads!) and is usually eaten raw. Cucumber is also popular for pickles where it is cured in vinegar or acetic acid, or it can also be fermented into a sour/salt cucumber - a very popular type of food in the Eastern Europe. A soup made of salt cucumber is very refreshing and should be tried by anyone who has the possibility to obtain this kind of cured cucumber. The flavor of cucumber depends on its size, as its acid content lowers and its sugar content increases with size.
Cucumber comes in a variety of sizes and flavors. European cucumbers that are grown in greenhouses are very long and have a thin skin and a mild flavor. In Europe, also the small cucumbers are cultivated, in the open fields. American cucumbers are usually waxed, which means that you need to peel the skin before eating them. Waxing is a way of preventing evaporation of water and consequent shrinkage and spoilage of the veggie. A way to prevent evaporation is also by wrapping the cucumber in a tight plastic wrap (this is often done in Europe) so the skin is still edible. American cucumbers are smaller than the European inbred ones, but they have a stronger flavor, and are more dry in the flesh. There are also the Asian types of cucumbers which are small and thin; and Armenian cucumbers that are actually a kind of melon. The availability of each kind of cucumber depends highly on where you live.
Cucumbers are mainly made of water, although they do have a substantial amount of vitamin C - a good anti-oxidant and cofactor in production of the major protein of your body (collagen). The skin is rich in fiber, as is usual for vegetable skins, and also contains magnesium and potassium that are good for keeping the blood pressure levels at bay. The cucumber skin also contains silica which is good for all sorts of connective tissue, including bone, tendons and a large part of your skin.
When you buy cucumbers you need to quickly store them in a refrigerator. Cucumbers dry quickly, and if you don't eat them right away (which you should, or at least do it within a few days) then wrap them tightly into plastic wrap. Or buy the cucumbers that are wrapped in plastic already. Also, avoid heat! Put the cucumbers into heat and they will spoil quickly. Choose the specimens with hard tense skin, without blemishes or other bizarre-looking spots. And for the obvious health and taste benefits, try to find cucumbers with unwaxed skin so you can actually eat this nice part of the vegetable.
Before you eat the cucumber simply wash it in water, and if it's waxed - peel the skin. You can eat all the parts of the cucumber, and it is good when eaten raw. They are often used in gazpacho soups, fresh salads, and in pickles. You can cook cucumbers as well, especially the skin, or even fry them in some olive oil. Experiment to find your own cucumber goodie.