Cucumber is an excellent ingredient for a green juice because it is a great way to take potassium, vitamin C and vitamin K in liquid form. It also has high water content, which makes it one of the more satisfying veggies to juice. Compared to other items of similar hue, such as spinach or cilantro, the cucumber is just as green but adds a lot more bulk.
These melon-like-veggies come in many varieties, and can be categorized by their intended use–slicing or pickling. Today I propose that juicing should be a new category. The two cucumbers that should be included are the English and Persian varietals because they are both seedless and more sweet than the run-of-the-mill slicing kind.
English cucumbers are usually sold unwaxed, but whether a fruit or veggie is waxed or unwaxed shouldn’t negatively influence your decision on its juicing potential. A little wax now and again is harmless. Budget permitting, it is more important to maintain loyalty to organically grown items. The smaller Persian cucumber is one of my favorite cucumbers to eat. It is sweet and has a really nice snap, and who doesn’t like their juice snappy?
At the end of the process, I had a gorgeous glass of green. But I’m sad to report that cucumber juice isn’t great solo. I added a pear to sweeten this drink, making it much more palatable…and if snappy were a taste…this cucumber number with the pear is it: a little sweet, a little bitter, and a lot refreshing.
Voilà, Cucumber Number à la carte:
Voilà, Cucumber Number avec un poire:
I siphoned a bit of the pure cucumber juice to incorporate into a salad dressing later, but stay tuned to see what I can do with the remains of the cucumber fiber!