There is a reason we say someone is cool as a cucumber. Slice one open on a hot day and the crisp, pale flesh feels refreshing just to look at. Cucumbers are mostly water, mild in flavor and generous in a summer garden, and they have been part of human life for a very long time.
From South Asia to the Roman table
The cucumber is generally believed to have been first cultivated in South Asia, where people have grown it for thousands of years. From there it traveled west along trade routes to the Middle East and the Mediterranean. The ancient Greeks and Romans grew cucumbers, and the Roman writer Pliny the Elder recorded that the emperor Tiberius was so fond of them that his gardeners grew them in movable beds, wheeling them into the sun by day and sheltering them when the weather turned cold.
Cucumbers spread across Europe through the Middle Ages, and European explorers and colonists carried them to the Americas. By the time of the early American republic, they were common in kitchen gardens, and pickling them was a practical way to enjoy the summer harvest through the rest of the year.
A phrase for keeping calm
The expression cool as a cucumber has been in English for centuries. It likely began simply because cucumbers feel cool to the touch and seem unbothered by the heat. Over time, it came to describe a person who stays calm and composed under pressure, which is not a bad goal for a July afternoon.
Cucumbers in the kitchen
Nearly every warm-weather cuisine has a cooling cucumber dish:
- Greek tzatziki, with yogurt, garlic and dill
- Indian raita, often seasoned with cumin and fresh herbs
- Delicate tea sandwiches, a fixture of the English afternoon tea
- The Southern summer standby of sliced cucumbers and onions in a splash of vinegar, sugar and black pepper
Each one pairs the cucumber’s crunch with something tangy or creamy, and each is best eaten cold on a day too hot to cook.
The cucumber as a spa ritual
Cucumber slices resting over closed eyes have become a familiar image of relaxation, and the ritual is easy to recreate at home. Chill a cucumber, wash it well, slice two thin rounds and lie back somewhere quiet for ten minutes with the slices over your closed eyelids. The pleasure is mostly in the coolness and the excuse to be still. You can also add a few slices to a pitcher of cold water for a subtle, fresh flavor.
If your skin is sensitive, test a slice on a small area first, and skip the ritual if you notice any irritation. Anyone with ongoing eye or skin concerns should talk to a doctor.
Growing your own
Cucumbers love warm weather and steady water, which makes them a natural fit for a Georgia summer garden. Pick them young and often, ideally in the cool of the morning, because a vine left with overgrown fruit tends to slow down. Heat and dry spells can make cucumbers taste bitter, so a deep drink of water during a hot stretch helps keep them crisp and mild. A few vines on a trellis can supply a household with salads, sandwiches and cool slices all summer long.