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		The Cucumbers grown on our farms are of the highest quality and have a superb taste.
	Cucumbers originated in India. They have been cultivated for at least 3,000 years in Western Asia, and were probably introduced to other parts of Europe by the Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
		The cucumber plant is a creeping vine that grows on trellises. The vine uses spiraling tendrils that wrap around the trellis to hold the vine up. In the wild, the vine uses this technique to cling to the branches of other plants.
	The cucumber is a natural diuretic which is used in the fitness world by bodybuilders and people trying to cut fat. When people taste cucumbers, the majority of people report a mild, almost watery flavor or a light melon taste. However, some people report that cucumbers have a repugnant taste, some say almost perfume like. The presence of the organic compound phenylthiocarbamide is believed to cause the bitter taste.
		The cucumber plant produces flowers which are pollinated and the cucumbers develope from the flowers after they are pollinated. Cucumbers are scientifically classified as fruits because they produce flowers.
	Pickles are made from cucumbers. Cucumbers used for pickles are of a different variety than those used for regular eating like in salads. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white or black dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green.
		Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers. Pickled cucumbers are soaked in vinegar or brine or a combination, often along with various spices.
	In the United States, the consumption of cucumbers totalled 3 billion pounds of pickles with 171,000 acres of production across 6,821 farms and an average farm value of $361 million.