GET UNDER THEIR SKINS
• Not all cucumbers are equal. Over the years, our tastes have changed from Telegraph-style cucumbers with hard skins that needed peeling, to smaller, sweeter, tender-skinned varieties such as ‘Lebanese’ and snackable ‘Iznik‘.
• Cut open a selection of cucumbers and you‘ll see that the ratio of firm white flesh to seed pulp varies remarkably. Many new varieties have been bred to be seedless (they still have a central seed cavity, but the seeds are thin and underdeveloped). If sweet, seedless cucumbers are what you want, sow parthenocarpic (non-pollinating) types.