Tiberius, the ancient Roman Emperor, was said to be so fond of cucumbers that he ate the every single day of the year – no mean feat in a country whose climate would seem not to support that sort of year round indulgence. But – as usual – Roman engineering came to the rescue, fashioning a primitive sort of greenhouse or cold frame with the panes constructed of oiled cloth, strung tight against the framework of the cucumber house. The Romans were also said to have grown cucumbers in large baskets that could be turned to follow the progression of the sun each day – giving the light and heat-loving plants the maximum amount of sunlight each day. Besides being a relished food source, the Romans also thought they could be used to treat everything from scorpion bites to bad eyesight. They were used to scare away mice – and were also worn around the waist of a woman trying to conceive a child. In short, they seemed to be a vegetable with no end of value or uses.
Most horticulturists actually ascribe the origin of the cucumber to Northern India, where it has been cultivated for over 3,000 years. But they don’t actually get written about until they appear in Mesopotamia around 2000 BC – although they don’t make their appearance in Europe until sometime in the Middle Ages in England. Bitter in taste, the early varieties were generally boiled to remove their potent flavor and then dressed with oil, vinegar and a bit of honey. Sometimes, they were also used as components of soups and stews.
Well known in the Middle East, cucumbers are often served simply sliced for mezes or dressed lightly with yogurt and mint. On the hottest days, a simple cold soup called Jajik (in Armenian) is also a wonderful alternative to a heavy meal.
Jajik or Cold, Cucumber Soup
Ingredients:
- One large cucumber, peeled and finely chopped, with seeds and pulpy center removed. (if you use an Armenian Cucumber, or other thin-skinned variety, you need not remove the skin or center – as there are few seeds).
- 8 oz. cup of plain yogurt (do not use flavored – or any highly sweetened variety).
- ¼ cup of chopped fresh mint (to taste) – plus a bit more to garnish later
- ½ cup of chopped walnuts.
- Ice cold water to thin the yogurt
Method:
- Take the yogurt and thin with cold water to form a “soupy” consistency – not too thin or too thick.
- Add the finely chopped cucumber, the mint and the chopped walnuts
- Mix together thoroughly, adding more water, if necessary to get the desired consistency.
- Cover bowl and chill thoroughly for at least 6 hours (overnight is preferable) to allow the flavors to really meld together.
- Pour into wide, shallow bowls, garnish with a bit more mint, and serve icy cold.
All that is needed to round out the meal is some fruit, some bread and some cheese. Jajik also makes an excellent first course for a fish or chicken dinner.
