Introduced from Armenia to Italy in the1400s, Armenian Cucumbers are hard to find, but are one of the best-regarded slicing cucumbers.
Botanically, a close relative of the honeydew melon, our Armenian green cucumbers are locally grown in California, just east of Paso Robles.
A field melon and of the species Cucumis melo, this Armenian variety has several aliases including Syrian cucumber, Turkish cucumber, Metki melon and snake melon.
It's crisp, thin-skinned, and mild-flavored, and it has soft seeds. Usually served raw in salads, sandwiches, drinks, sushi, and hors d'oeuvres to add crunch, but they can also be cooked like Zucchini.
Botanically, a close relative of the honeydew melon, our Armenian green cucumbers are locally grown in California, just east of Paso Robles.
A field melon and of the species Cucumis melo, this Armenian variety has several aliases including Syrian cucumber, Turkish cucumber, Metki melon and snake melon. It's crisp, thin-skinned, and mild-flavored, and it has soft seeds. Usually served raw in salads, sandwiches, drinks, sushi, and hors d'oeuvres to add crunch, but they can also be cooked like Zucchini.
Do you peel them before eating?
ReplyDeleteNot necessary at all.
ReplyDelete