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