Explore this page for tips on how to select, store and prepare cucumbers.

Also In Season: Spring

Select It

Choose firm cucumbers with smooth skins. Bigger and thicker cucumbers have more seeds. Avoid buying cucumbers that have shriveled ends or blemishes.

Store It

  • Store in the refrigerator for up to 7 days in the high-humidity drawer, set the drawer lever to close so less air is coming in.
  • Wrap in a damp cloth and place in a breathable bag to store in the refrigerator. Breathable bags include plastic produce bags from the store or reusable cloth, muslin or mesh bags.
  • Cucumbers are best if used within a few days because more time at lower temperatures can cause damage.

Reduce Food Waste

Do not store cucumbers near tomatoes, apples, avocados or bananas because it will make them ripen too fast.

Cut or peel damaged skin to save the rest of the cucumber. Even if the skin looks wrinkled, the inside may still be good to eat.

Source: Save the Food

Prepare It

  • Slice a cucumber lengthwise into strips or rounds for a cool, crisp thirst-quenching snack. You can eat the skin and the seeds.
  • Add sliced cucumbers to salads or sandwiches for an extra crunch.
  • Mix sliced cucumbers with vinegar, water, salt and pepper for a tangy side dish.
  • Sprinkle chili and lime on top of sliced cucumber for a spicy snack.

Did You Know?

Sliced cucumbers can reduce eye puffiness! Try placing slices on your eyes for a relaxing break.

k Cucumbers help stop cuts and scrapes from bleeding too much and start the healing process because they contain Vitamin K.

Click here for more information about cucumbers.

Click here for a printable page with lots of info about cucumber.


Three Sisters Salad


1 (15-ounce) can beans, such as black, kidney, or garbanzo beans
1 cup fresh or frozen corn, thawed
1 small cucumber, chopped (skin on or off)
1 tablespoon chopped cilantro
2 tablespoons lime juice (about ½ a lime)
1 jalapeño, seeds removed and finely chopped (optional)

Source: Champions for Change


Makes 4 servings. 1 cup per serving.


15 minutes


  1. Carefully open a can of beans. Drain beans and pour into a medium bowl.

  2. Add corn, cucumber, cilantro, lime juice and jalapeño (optional). Stir to combine.
    Serve right away.
Also In Season: Spring

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