A) Solanaceae B) Rosaceae C) Cucurbitaceae D) Brassicaceae
A) American Slicing B) Lemon C) Kirby D) Gherkin
A) Spicier taste and more seeds B) Larger size and thicker skin C) Sweeter taste and fewer seeds D) Smaller size and thinner skin
A) Short and stubby B) Round C) Curved and twisted D) Long and cylindrical
A) Lycopene B) Cucurbitacin C) Anthocyanin D) Beta-carotene
A) Size B) Soil type C) Taste D) Skin texture
A) White B) Dark green C) Green D) Yellow
A) Fresh eating B) Pickling C) Salads D) Juicing
A) English cucumber B) Boston Pickling cucumber C) Armenian cucumber D) Diva cucumber
A) Bitter B) Seedless C) Spiny D) Sweet
A) Retain moisture B) Deter pests C) Aid in pollination D) Attract beneficial insects
A) Armenian Cucumber B) Lebanese Cucumber C) Persian Cucumber D) Japanese Cucumber
A) 4 B) 2 C) 1 D) 3
A) Ladybug B) Honeybee C) Earthworm D) Cucumber beetle
A) Black spot B) Downy mildew C) Powdery mildew D) Root rot
A) Relish B) Pickled C) Salads D) Fried
A) Europe B) Africa C) India D) Americas
A) 6.0 - 7.0 B) 8.5 - 9.5 C) 7.5 - 8.5 D) 4.0 - 5.0
A) Thick and spiny B) Short and round C) Small and bumpy D) Long and thin
A) Brazil B) United States C) Canada D) China
A) Fruit B) Roots C) Leaves D) Stem
A) Lemon Cucumber B) Armenian Cucumber C) National Pickling D) English Cucumber
A) In direct sunlight B) In a dry, dark place C) At room temperature D) In the refrigerator
A) Photosynthesis B) Water absorption C) Attracting pollinators D) Reproduction
A) Trellis B) Hanging basket C) No support needed D) Ground cover
A) Kirby cucumber B) English cucumber C) Japanese cucumber D) Lemon cucumber
A) Phosphorus B) Nitrogen C) Calcium D) Potassium
A) Bush B) Tree C) Shrub D) Trailing vine
A) Cucumbers are generally not cooked B) 165°F (74°C) C) 145°F (63°C) D) 135°F (57°C) |