Conventional cucumbers are coated in food-grade wax (carnauba, shellac, or petroleum-based) post-harvest to reduce moisture loss and improve appearance. The wax is considered food-safe in the EU but traps pesticide residues underneath and makes the skin unpleasant to eat. Cucumbers skip the wax and the pesticides — the skin is clean, thin, and actually flavourful. Wash under cold water, dry, and eat whole.

Unpeeled thin rounds: the classic Romanian salad base (salată de castraveți) with vinegar, dill, and red onion. Chunks: paired with hummus, tzatziki, or labneh. Grated (unpeeled): squeezed dry and mixed into tzatziki or raita. Spiralised: raw cucumber noodles dressed with sesame, soy, and ginger. Quick pickles: cucumber, white vinegar, salt, dill, and garlic — ready in 2 hours, excellent with everything.

Cucumbers lose moisture faster than waxed ones — wrap individually in a dry cloth or paper towel and store in the fridge crisper drawer. Keeps 7-10 days. Do not store near apples, tomatoes, or bananas — they release ethylene gas that accelerates yellowing. Cut cucumber: wrap tightly in film, fridge, use within 2 days.