- Botanical Name & Family: Cucumis sativus, Cucurbitaceae (gourd family).
- Plant Description: Annual, tendril-bearing vine. Widely cultivated for edible fruits. Native to southern Asia. Produces showy yellow flowers. Varieties can be monoecious, gynoecious, or parthenocarpic. Fruits vary in size from small gherkins to long slicing types.
- Cultivation Tips: Subtropical crop, requires long, warm days, abundant sunshine, consistent moisture. Thrives at 24-29 °C, intolerant of frost. Prefers loose, well-drained, organically rich soils (pH 6.0-6.5). Sow seeds 2.5 cm deep. Heavy feeders, benefit from fertilizer. Often grown on support structures. Pick when young.
- Ayurvedic Description: Known as Kakdi, a “cooling elixir.” Refreshing and hydrating. Used in skincare to reduce inflammation, tighten pores, reduce puffiness. Promotes digestive wellness (fiber, water), regulates Vishama Agni. Excellent natural detoxifier (diuretic). Calms nervous system, reduces stress. Remedy for heat exhaustion. Consume whole (peel and seeds). Moderation advised to avoid digestive issues.
Nutritional profile of seasonal vegetable (per 100g raw edible portion):
| Vegetable | Botanical Name | Calories (kcal) | Carbohydrates (g) | Protein (g) | Fat (g) | Fiber (g) | Key Vitamins | Key Minerals |
| Cucumber | Cucumis sativus | 16 / 10 | 2.95 / 2 | 0.62 / 1 | 0.18 / 0 | – / 1 | K (24 mcg), C (9 mg), A (2 mcg RAE) | K (170 mg), Mg, P, Ca, Fe, Na |