Cucumbers, which are part of the gourd family, have been cultivated for thousands of years, originating in South Asia. They show up in nearly every cuisine around the world, pairing well with acidic and creamy ingredients alike. Served fresh or pickled, they provide a perfect, cooling balance to smoky or spicy foods and fresh, crisp flavor to salads.

Armenian cucumbers have a long, curved shape and pale green or striped skin. Sometimes referred to as the “snake melon,” they are ideal for eating raw.

The small, round lemon cucumber, pale yellow or striped, is mild, sweet and versatile with tender, flat seeds and thin skin. Sometimes served pickled, but more often enjoyed fresh. Persian cucumbers have a thin skin and lack seeds, which makes them both easy to digest and perfect for eating raw.

The long and slender Japanese cucumber offers a slight melon flavor and satisfying crunch. Popular in salads, quick pickled and in sushi.

The Chinese heirloom Suyo Long cucumber has dark green ridged skin and very long shape. Known for its sweet, mild, non-bitter flavor, crunchy texture and thin, spiny skin that requires no peeling. Can be enjoyed raw in salads, quick pickled and in stir fries.

Pickling cucumbers are often bumpy and cylindrical. They have a thicker skin and firmer, less watery, flesh that holds up to the pickling process. Gherkin cucumbers are a smaller variety of pickling cucumber. Slightly sour in flavor and ranging in shape from the oblong and bumpy varieties used to make cornichons to the smooth, rounded and bite-sized Mexican Sour gherkin.