A fresh guide to Australian cucumber
Cucumbers are green vegetables with a crisp crunch and mild, fresh flavour. They are a member of the Cucurbitaceae family, alongside melons, zucchini and pumpkin. Cucumbers come in different sizes and varieties, such as Continental, Green and Lebanese.
To see when this variety is in peak season and Australian sourced, view our seasonal fruit and veg calendar.
How to pick
Choose vibrant green cucumbers with an even colour and firm skin.
How to store
Store cucumbers for up to 10 days in the warmest part of the fridge (the front) as they can become icy and slimy if they become too cold. Once cut, place cucumber in an airtight container.
How to use
Enjoy cucumber raw in a salad, poke bowl or add to sushi. Cucumbers can also be used to snack on with dips, or added to drinks and smoothies, pairing well with mint. Rinse before consuming.
Know your cucumber varieties
Continental cucumber
In season: All year
Long and straight with textured green skin and soft seeds. Continental (also called Telegraph) cucumbers are the most popular variety.
Green cucumber
In season: All year
Green cucumbers are stubby in shape with tougher skin and harder seeds.
Lebanese cucumber
In season: All year
Shorter and smaller than the Continental variety, Lebanese cucumbers are sweet and juicy with soft seeds and a smooth texture.
Fun facts
- Cucumbers are used as a vegetable, but grow from a flower — botanically classing them as a fruit.
- Their vines have large leaves that help shade and protect cucumbers as they grow.
- Cucumbers contain vitamin C, which helps support healthy immune function.*
*When eaten as part of a healthy, balanced diet.
