Cucumber’s story begins in ancient India over 3,000 years ago, where their cultivation first took root before spreading across continents and cultures. Their importance is evidenced in ancient Egyptian artwork, while Roman innovation saw the development of early greenhouse techniques to satisfy Emperor Tiberius’s year-round cucumber demands. Though mediaeval European superstitions temporarily dimmed their popularity, cucumbers persisted, particularly through pickling traditions that made them valuable preservation staples. Colonial Americans embraced both fresh and pickled preparations, while traditional medicine recognised their skin-soothing properties. Modern breeding has expanded options from seedless “burpless” varieties to convenient snack-sized cultivars, though heirloom types remain prized for their superior flavour.