Cucumber

Cucumbers were thought to originate over 10,000 years ago in Southern Asia.  Early explorers and travelers introduced this vegetable to India and other parts of Asia.  It was very popular in the ancient civilizations of Egypt, Greece and Rome, whose people used it not only as food but also for its beneficial skin healing properties. Greenhouse cultivation of cucumbers was originally invented during the times of Louis XIV, who appreciated this delightful vegetable. Later the early colonists introduced cucumbers to the United States.

Cucumbers are scientifically known as Cucumis Sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash. Varieties of cucumber as grown either to be eaten fresh or pickled.

 

 

 

 

 

 

 

 

Health Benefits
The cucumber’s flesh is primarily composed of water but also contains ascorbic acid (Vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swellings. Cucumber’s skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

A Radiant Complexion
The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating – a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which explains why cucumbers are often helpful for swollen eyes, burns and dermatitis.

About Salads

Where did salads originate?

The answer to this question depends upon what you are referring to.   The ingredients and recipes depend upon what was available and its socio-cultural attitudes towards the ingredients (country, seasonal or non-seasonal, nutritional values, etc).

The Green Salad or Garden Salad is most often composed of vegetables, especially the leafy kind such as lettuce, spinach, spring onions, tomatoes, cucumbers, peppers, capsicum, mushrooms, carrots, celery, radishes, etc put together in a manner known as vegtabling.  The salad leaves are cut or torn into bite-sized fragments and tossed together, or maybe placed in a predetermined arrangement.  Other ingredients are sometimes added to salad to make it tastier ie hard boiled egg, sweetcorn, shrimps, cheese, etc.  Salads without any meat are known as dinner salad, whilst those which contain chunks of chicken or tuna, or slices of meat and salmon are usually referred to as the entree salads. These kind of salads are often served with a dressing.

Fruit salads consists of various kinds of fruits, served either in their own juices or a syrup. A fruit salad can be served as an appetizer, a side-salad, or even as dessert.   When served as an appetizer or as a dessert, fruit salads are also commonly known as fruit cocktail.

Common types of salads =  Caesar Salad  ;  Chicken Salad  ;  Coleslaw  ;  Egg Salad  ;  Fruit Salad  ;  Pasta Salad  ;  Russian Salad  ;  Tuna Salad ;  Taco Salad and many others

Common types of dressings =  Balsamic Vinegar  ;  Caesar Dressing  ;  Mayonnaise or yoghurt based Dressing  ;  Bleu Cheese Dressing  ;  Russian Dressing  ;  Thousand Island Dressing  ;  Italian Dressing  ;  Vinaigrette and many others.

Tomatoes

Tomatoes originated in South America and were spread by the Spanish throughout their colonies.  In Europe in the 1540s, the tomato became known as poma d’oro (gold apple) in Italy; and pomme d’amour (love apple) in France.  Initially, tomatoes were regarded with suspicion, considered poisonous and even worse an aphrodisiac.  This mistrust was founded by their presence in the Solanaceae family, whose other members include the deadly nightshade plant, eggplant, capsicum and potatoes.

Fruit or Vegetable?

Botanically, the tomato is a fruit and so was taxed as one in 19th century America, much to the ire of growers.  Finally in 1893, a law was passed declaring it a vegetable.  However, sweet recipes do exist for their use.  Italian peasants were some of the first people to add tomatoes to their bland diets.  Today, tomatoes are an integral part of many cuisines worldwide – Italy, Spain and the Middle-East all have larger repertoires of dishes which seem inseparable from the tomato.