Reported health benefits:  It has been said that the cucumber is the best, natural diuretic known, secreting and promoting the flow of urine.  The potassium content of the cucumber makes it highly useful for conditions of both high and low blood pressure.  Among other enzymes, the cucumber contains erepsin, the enzyme that helps to digest proteins.

The high silicon and sulphur content of the cucumber is said to promote the growth of hair, especially when the juice of the cucumber is added to the juice of the carrot, lettuce, and spinach.  A mixture of cucumber juice with carrot juice is said to be very beneficial for rheumatic conditions resulting from excessive uric acid in the body.  Cucumber juice is also valuable for helping diseases of the teeth and gums, especially in cases of pyorrhea.  The high mineral content of this vegetable also helps to prevent splitting of nails of the fingers or toes.

Preparation:  Cucumbers make a good base for a number of salads.  To make a cucumber and radish salad, arrange on a plate in this order:  six tomatoes, thinly sliced; three cucumbers, sliced; two shredded green peppers; one bunch of radishes, sliced.  Top with sour cream dressing and serve.

For a stuffed cucumber salad, take one medium-size cucumber for each serving and slice off the bottom side lengthwise so cucumber will stand straight on salad plate.  Cut a wedge-shaped section from the top of each.  Mix the cucumber pulp with two tablespoons mayonnaise, one-quarter cup finely chopped celery, and stuff the cucumber shells.  Garnish with cream cheese balls and tomato slices.  Serve on salad plate with watercress.

A delicious nut and cucumber salad is made simply by placing on a bed of watercress a mixture of one-quarter cup of ground nuts and one small, finely chopped cucumber.  Mix with nut dressing and serve.

Yogurt and cucumber soup is made by taking two cucumbers and either grating finely or putting into the blender and puree.  Place two cups of yogurt in a large mixing bowl and gradually stir in cucumber puree, one tablespoon vinegar, lemon juice, one tablespoon olive oil, and one and one-half tablespoons fresh chopped dill.  Season with salt and pepper and chill for one hour.  When ready to serve, scatter a little dill over each serving.