Keep them in the fridge, ideally wrapped in a bit of paper towel or in a bag so they don’t get soggy. They last about a week that way. Don’t leave them out on the counter too long or they go soft. If the ends start looking soft, just cut those bits off.

Because they’re mostly water and low in calories, they’re a light snack that helps you stay hydrated. They give you a bit of fibre, vitamin K and potassium. The skin has some extra nutrients, so try not to peel them if you don’t have to. Easy way to add crunch to meals without many calories.

Cucumbers started in the area around India and the foothills of the Himalayas. From there they moved to China and later reached Europe. By the time of the Romans they were already known, and explorers took them to the Americas. Now they’re grown all over the world.

People have been growing and eating cucumbers for thousands of years. They show up in old stories and records from India and nearby places. Roman emperors even had special ways to grow them year-round. Over time they became a common food in Europe and then spread everywhere else.

They’re about 95% water, so they’re great when you’re thirsty. The saying “cool as a cucumber” comes from how they stay cool inside even on a hot day. Some people put slices on their eyes to help with puffiness. There’s a type that grows really long and curly.

Eat them raw most of the time — slice them for salads, sandwiches or just with a bit of salt. You can also pickle them, add them to drinks, or cook them quickly in a stir-fry. Leave the skin on if you can, as that’s where a lot of the good stuff is. A splash of vinegar or lemon makes them taste even better. For less seeds, choose the thinner English or Persian types.