The ‘Urgurke’ or Wild Cucumber is a genuine ‘forgotten’ cucumber variety based upon an old Asian variety. Compared to the standard cucumber it has a firmer structure and is therefore very suitable for stirfrying and cooking. Cucumber (Cucumis sativus) is actually a plant in the gourd family. The cucumber is originally from South Asia, but now grows on most continents. Many different varieties are traded on the global market.
The cucumber originated in India, where a great many varieties have
been observed. It has been cultivated for at least 3,000 years, and was
probably introduced to other parts of Europe by the Greeks or Romans.The
cucumber is listed among the foods of ancient Ur, and the legend of
Gilgamesh describes people eating cucumbers. Cucumbers are mentioned in
the Bible as one of the foods eaten by the Israelites in Egypt. Records
of cucumber cultivation appear in France in the 9th century, England in
the 14th century, and in North America by the mid-16th century.
In a 100 gram serving, raw cucumber (with peel) is 95% water, provides 16 calories and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).Fresh extracts from cucumbers have recently been show to have both antioxidant and anti-inflammatory properties. Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.
Cucumbers cannot only be used in salads but also in soup, stir fry or other dishes. The Wild cucumber is especially suitable for cooking.