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