Cucumber Fruit

History:

Cucumber is an ancient plant that is native to India, where seeds almost twelve thousand years old have been discovered, and evidence indicates that it has been cultivated in western Asia for at least three thousand years. The Cucumber is a trailing, annual climber, growing to about six feet, that had moved from southwestern Asia at least three thousand years ago and was one of the foods fed to Hebrews while they were enslaved in Egypt. It was so well liked that when Moses led his people to the Promised Land, they complained that they no longer had “...cucumbers and melons, which we did eat in Egypt freely of.” Cucumber cultivation spread to Greece and Italy, where the Romans were especially fond of the crop, and the Emperor Tiberius had it on his table daily - summer and winter. The Italian fruit at that time was small, probably the same size as the gherkin, and it appeared to remain that size when it figured in the “Herbals” of the sixteenth century. Roman soldiers probably introduced the Cucumber into other parts of Europe, and records of its cultivation appear in France in the ninth century and in England during the reign of Edward III (1327). In seventeenth-century England, the esteemed herbalist, Nicholas Culpeper, wrote of the therapeutic benefits in The English Physi[t]ian Enlarged of 1653, when he commented, “there is not a better remedy for ulcers in the bladder...” and “the face being washed with their juice, cleanses the skin.” Cucumber was introduced into the New World by the Spaniards, and by the mid-sixteenth century, it was widely cultivated by both Native Americans and settlers alike. The fruit fell out of favor for quite some time, and even when fresh fruits again became popular, the Cucumber had difficulty shedding its bad reputation and was called "fit only for consumption by cows," which is the origin of its common name, "Cowcumber." There are several varieties of Cucumber, depending upon the environment in which it grows (English Cucumbers can grow as long as two feet), but it is commonly elongated, cylindrical and dark-green with slightly bumpy-skin. Its ends are rounded and inside there is crisp, white flesh surrounding the seeded core. It is grown as a crop in light, rich, well-drained soil in sun or partial shade at a minimum of fifty degrees Fahrenheit. Low-calorie Cucumbers are eaten fresh in salads, juices and as snacks; they can also be cooked or pickled, added to summer drinks and to yogurt to make raita. Cucumber is an important food crop and is also highly valued in the cosmetic industry as an ingredient in cleansing and toning lotions for the face, sunscreens, skin softeners and skin lighteners. It is a cooling herb, and both seeds and fruits are an important factor in herbal preparations. Cucumber is rich in silicon, fluoride and potassium, a very good source of vitamin C, vitamin K and also provides some dietary fiber, plus amino acids, linoleic and linolenic Omega 3- and Omega 6- fatty acids, caffeic acid, vitamin A, vitamin B6, thiamin, folate, pantothenic acid, iron, 14a-methyl D-phytosterol, shikimate dehydrogenase, molybdenum, tryptophan, copper, manganese, magnesium, calcium and phosphorous.

Recommended Dosage:
Take two (2) capsules, two (2) to three (3) times each day with water at mealtimes.

Contraindications:
Currently, there are no known warnings or contraindications with the use of Cucumber Fruit Herbal Supplement.

Capsule Information:
Our Cucumber Fruit supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.