Cucumber
Cucumis sativus · cucumber · Gurke
Cucumber: what every chef needs to know
Cucumber consists of approximately 96% water and has a fresh, lightly bitter flavour characteristic of the Mediterranean kitchen repertoire. The fruit is botanically a berry and is grown worldwide in greenhouses and open fields. In commercial kitchens, three types are distinguished: the long greenhouse cucumber, mini cucumber and Persian cucumber with a thinner skin. The fresh bitterness sits mainly in the skin and seed cavity. For tzatziki and cacik, the cucumber is coarsely grated and degorged for a minimum of 20 minutes to prevent water separation. In fattoush and gazpacho (Spain), raw cucumber is a structural component. Cucumber contains none of the EU-14 mandatory-declaration allergens. The neutral flavour makes it ideal as a cooling counterbalance to spicy harissa and garlic dishes. Always store at a minimum of 10°C (50°F) as cold storage causes chilling injury and slime formation.
Cucumber: nutritional values per 100g
Based on unprocessed product. Source: USDA FDC (ID: 168409) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC (ID: 168409).
Cucumber: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek dip of Greek yoghurt, grated and squeezed cucumber, garlic, dill and olive oil. Served alongside grilled meats and as a mezze appetiser.
Turkish variation on tzatziki with more water, served as a soup or dip with kebab. Also contains mint in addition to dill.
Levantine bread salad with toasted pita bread, cucumber, tomato, radish and sumac-lemon dressing.
Cucumber: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Grate coarsely, mix with 5 g salt per 200 g cucumber, drain in a sieve and squeeze dry in a tea towel for maximum yoghurt binding.
Use high heat and no lid so that moisture evaporates quickly and the cucumber retains its bite.
Cut into 4 mm half-moons for an optimal balance of bite and flavour surface in fattoush.
Cucumber: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cucumber: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Cucumber in the Netherlands is mainly a summer product (May to September) from greenhouse growing. In Mediterranean regions it is available in open fields from April to October. Import from Spain and Morocco is available year-round.
Cucumber: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Cucumber: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Fresh grassy acidity and citrus aroma align with the cool, green flavour of cucumber in tzatziki and salads
- Sancerre
- Marlborough
- Rueda
Greek grape variety with high acidity and limestone aromatics, an ideal match for tzatziki and Mediterranean cucumber salads
- Santorini
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Cucumber
Why must I degorge cucumber for tzatziki?
Cucumber consists of 96% water. Without degorging, it releases this moisture into the yoghurt, making the tzatziki watery and bland. Coarsely grate the cucumber, mix with salt and leave to drain for at least 20 minutes. Then squeeze dry in a tea towel.
How do I professionally store cucumber?
Do not store cucumber below 10°C (50°F). Chilling injury occurs below 7°C (45°F) and causes slime formation and watery patches. In a professional kitchen, store cucumber in the vegetable section of the refrigerator at 10–12°C (50–54°F), wrapped in kitchen paper to absorb condensation.
Which cucumber variety is best for the professional kitchen?
Mini cucumbers and Persian cucumbers are less watery and have thinner skins. The greenhouse cucumber is larger and less expensive but contains more seed cavity. For tzatziki and salads: mini or Persian. For soups and hot preparations: greenhouse cucumber is sufficient.
At what temperature should you store Cucumber?
Store Cucumber at +10°C to +15°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cucumber professionally?
The primary professional technique for Cucumber is Ontzilten for tzatziki at room temperature for 20-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Cucumber contain allergens?
Cucumber is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
