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.
2 comments:
Do you peel them before eating?
Not necessary at all.
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