How to use it in place of cucumber

add liberally to salads, either chopped or scissored or plucked whole from the stem; use the decorative leaves to garnish, especially pates and aspics; fold into a butter, cream cheese or cottage cheese for a delicious spread; incorporate in vegetable fritters; add near the beginning of cooking to casseroles or creamy soups, such as asparagus, bean, celery or mushroom; steep the more mature leaves in white wine vinegar for 1-2 weeks, strain and use in salad dressings.