Cucumber Varieties


All cucumbers grown in greenhouses hydroponically are of varieties that can be trained vertically, unlike the regular field varieties that grow along the surface. The choice of variety depends on the environmenta​l conditions and the presence of diseases. All cucumbers belong to the botanical plant family called Curcubitaceae. This broad family of plants includes melons and squashes. The cucumbers we're most familiar with in the grocery store belong to the specific genus/species group, Cucumis sativus.


While there are literally hundreds of different varieties of Cucumis sativus, virtually all can be divided into two basic types: slicing and pickling. Slicing cucumbers include all varieties that are cultivated for consumption in fresh form. These varieties tend to be fairly large in size and thick-skinned. Their size makes them easier for slicing, and their thick skin makes them easier to transport in whole food form without damage. Pickling cucumbers include all varieties that are cultivated not for consumption in fresh form, but for processing into pickles. Some pickling varieties are black-spine types (in reference to the texture of their outer skin) and some are white-spine. While pickling cucumbers can always be eaten fresh, their smaller size and generally thinner skins make them easier to ferment and preserve or jar.


Our Lebanese cucumber is not the same as Baby cucumber. The average size for our Lebanese cucumber is: length = 11.5 – 13.5cm and weight is = 125 – 145g. The cucumber size fall within this range is ideal for consumption raw or cooked, and importantly the cucumber has a much longer storage life.


Our Continental cucumber is ideal for mixing salad, stir fry and cooking as a soup. The average size is: length = 30.5 – 33.5 cm and the weight is 310 – 350g. Continental cucumber color is dark green and it is packaged by shrink wrap each one.