On Food and Cooking

distribution. They tend to be short and thick,
with a relatively tough skin, dry flesh,
prominent seeds, a strong cucumber flavor,
and some bitterness at the stem end and just
under the skin, thanks to the presence of
defensive chemicals called cucurbitacins that
discourage pests. European varieties, which
are mainly grown in the controlled
environment of greenhouses, are typically
long and slender, with a thin tender skin,
moist flesh, unformed seeds due to an absence
of pollinating insects, a milder cucumber
flavor, and no bitterness (breeders have
eliminated the cucurbitacins). American
cucumbers are often waxed to slow moisture
loss, and so are almost always peeled before
use, while European varieties are wrapped in
plastic to accomplish the same purpose
without compromising the edibility of their
skin.
So-called “Armenian cucumbers” are
actually an elongated African melon. True