Persian Cucumber

Persian cucumber is a small, thin-skinned cucumber with a smooth deep-green exterior and a nearly seedless interior. It stays crisp with a clean, mild flavor and tender skin that doesn’t need peeling. Commonly eaten raw, it slices neatly for salads and sandwiches, packs well for snacks, and pickles quickly.\n\nDeveloped from Middle Eastern Beit Alpha types, it spread through hothouse cultivation and is now grown widely in North America and Europe. Popular in Persian and Levantine cuisines, it features in salads and yogurt-based dishes; commercial supply is largely greenhouse-grown for uniform size and texture.