The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.
The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. Cucumbers are usually over 90% water.
Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables, which is the accepted culinary term.
Various myths have arisen with regard to how bitterness may be removed from cucumbers. Among these myths includes slicing off the ends of a cucumber, and rubbing the now-exposed ends of said cucumber with the sliced-off ends until it appears to froth. Another such urban legend states that one ought to peel a cucumber away from the end that was once attached to a vine, otherwise one risked spreading the bitterness throughout the cucumber.