Cucumber Slicing (Organic)

Slicing cucumbers (also called American slicing cucumbers or field cucumbers) are the most common type of cucumber grown for fresh eating and slicing into salads, sandwiches, or other raw preparations. They belong to the species Cucumis sativus.

Key Characteristics

• Appearance — Typically shorter and thicker than burpless/English types (usually 6–10 inches long), with thicker, darker green skin that often has bumps or "warts" and may require peeling for some people. They have more prominent seeds inside.
• Flavor and texture — Crisp, juicy, and refreshing with a classic cucumber taste. Some varieties can be mildly bitter due to higher levels of cucurbitacins (natural compounds that increase with stress, heat, or certain genetics).
• Use — Bred specifically for fresh slicing rather than pickling. They hold up well in the field and are the standard "salad cucumber" in many regions.

Comparison to Burpless Cucumbers

• Burpless (often Oriental/English/trellis types): Longer, thinner skin, fewer/smaller seeds, sweeter, lower cucurbitacins → marketed as easier to digest with less burping.
• Slicing: More traditional American field style — heartier skin, bigger seeds, potentially more gas-inducing for sensitive people, but very productive and widely adapted.

Nutrient Farm Fruit is produced with the highest levels of farming stewardship.