Cool, Calm & Ever-Adaptive: The Quiet Power Of Cucumbers
Image Credit: With 96% water and no rigid flavour profile, cucumbers have quietly become a cultural mainstay.

WHY IS IT THAT some languages like Sanskrit or Latin are considered dormant, while English or Hindi continue to thrive? One key reason: flexibility. English, for instance, constantly evolves—slang becomes official, hybrid words are accepted, and meanings shift with usage. The most-used word of the year is regularly added to the dictionary. From “like” as a filler to phrases like “brain rot,” the language adapts to stay relevant. It survives by staying in sync with how people actually speak.

But the headline of this article has given you a clue that this story is about cucumbers. So why am I rambling on about the English language? Because in a lot of ways, cucumbers are the English language of the vegetable world. 

They’re 96% water, they don’t have a particularly strong flavour profile or overarching taste. But that’s similar to English having no rigid rules. From cucumber cakes to sabji, and from raw salads to coolers, cucumbers are used in a large number of ways. They can be eaten raw, sautéed, roasted, cooked, pickled, grated, smashed — the list goes on. “Cucumbers are probably the first item I learnt how to prepare. They’re one of the easiest ingredients to cook with,” says Karishma Mehta, the cook behind Bowled Over by Kari. “They’re so versatile that they take on whatever flavour you add to them,” she adds.

Proof of this versatility is the fact that just a few months ago, cucumbers had taken over Instagram. Influenced by one creator, everyone on the site was slicing cucumbers into thin circles, dropping them into a bowl or container, adding other ingredients that would complement the cucumber, mixing it all together, and enjoying the vegetable. Each creator has customised the recipe based on their cultural milieu and shared a recipe that makes the simple vegetable exciting and delicious to consume. 

Also Read

One popular example is the Chinese cucumber salad. Here's the recipe:

Ingredients:

  • A sliced cucumber
  • A pinch of sea salt
  • 1 tbsp black vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 2 cloves of garlic
  • 1 tsp chilli oil
  • Pinch of sesame seeds to garnish

Method:

  • Place the sliced cucumber in a bowl. Sprinkle salt on it and set aside for 5 minutes. Then rinse and drain. 
  • Add the vinegar, soy sauce, sesame oil, sugar, garlic and chilli oil. Toss well until each slice is evenly coated. 
  • Top with sesame seeds. Enjoy!

Cucumbers are also one of those foods that’s best enjoyed raw, and is an integral part of most salads and sandwiches. Not just because they are simple, but also because they are full of benefits. “Cucumbers are rich in antioxidants, minerals like magnesium and potassium, and vitamins K and C. And they provide so much hydration,” says nutritionist and chef Ishti Saluja. Their high water content and the fact that they are naturally cooling also make them a great alternative for those who struggle to keep up their water intake. “A few years ago, when I struggled with my water intake, cucumbers saved the day for me,” says Saluja. “I would have them in any form. Add a little bit of miso paste and sesame seeds, or just a sprinkle of Japanese spice mix (Shichimi Togarashi). Every time I’d come back from a long evening walk, my go-to snack would be a chilled cucumber. And now that’s the representation of cucumber for me - refreshing,” she says. 

Conversely, cucumbers are also useful for those who consume too much water. The excess water flushes out essential nutrients and causes an electrolyte imbalance. The minerals and nutrients in cucumbers fill that gap for the body.

The fact that cucumbers are good for health is ancient knowledge, and they are held in high regard in Ayurveda. “We know from archeological records that cucumbers have been around for at least the last 3,000 years,” says archaeologist and culinary anthropologist Dr Kurush F Dalal. And within the ancient medicinal system is the concept of an Agni, or digestive fire, which aids digestion. Vishama Agni means irregular digestive fire, which can cause issues like constipation, acidity and bloating. Cucumbers have hydrating and soothing properties that regulate these issues, and so calm the digestive system. “Cucumbers have been linked to purification and vitality,” says Dalal about their place in Indian culture and tradition. It’s no wonder India has a rich variety of cucumber recipes, from raitas to kanjis and more. Outside temples, heritage sites, markets and other public areas, one will find stands selling cucumbers with a mix of salt and red chilli powder. They are deeply ingrained in India’s culinary language. “Cucumbers have always been a part of daily life in India,” says Dalal. 

According to some belief systems, they go deeper than simply being beneficial. Cucumbers are also associated with the birth of Lord Krishna. “Just like a cucumber is calming, soothing, cooling and has a beneficial effect, the birth of Krishna was like that for the people. So they are an important part of the worship of Krishna,” explains Dalal. 

Cucumbers, then, also become a way of relating to India’s cultural diversity. While one person might place cucumbers on their altar during Janmashtmi, another will mix it in with a modern-India food like tofu and create a salad, much like the English language holds on to certain rules while also being deeply receptive of the present moment and adapting to new usage. 

That gives them a sort of permanence in Indian culture. And therein lies cucumbers’ supremacy. 

Here's a recipe for Cucumber and Tofu Salad, by Mehta:

Ingredients:

For the salad:

  • 1 English cucumber, diced and lightly smashed
  • Salt, to taste
  • 1 block silken tofu, cubed

For the dressing:

  • 1 tbsp garlic, minced
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp chilli oil (plus more, optional)
  • ½ cup Madrasi onions or shallots, finely chopped
  • 2 tbsp coriander leaves, chopped
  • 2 tbsp spring onions, chopped
  • Sesame seeds, for garnish
  • Roasted peanuts, for garnish (optional)

Method:

  • Place the diced and lightly smashed cucumber in a bowl. Add salt and set aside for 5–10 minutes to release excess water. Drain if needed.
  • In a separate bowl, mix together all the dressing ingredients: garlic, rice vinegar or lemon juice, sesame oil, soy sauce, chilli oil, onions, coriander, and spring onions.
  • Add the cubed silken tofu to the dressing and gently mix.
  • Add the salted cucumber to the tofu-dressing mix and toss lightly to combine.
  • Garnish with sesame seeds, roasted peanuts, and an extra drizzle of chilli oil if desired.
  • Serve chilled for a refreshing and satisfying bite.