The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called komkommers.
In the Netherlands, cucumbers are in season May to October, at their best in June, July and August. November is outside the Dutch season for cucumbers.
Dutch cucumbers grow under glass. From May to October the glass needs little or no heating; the winter crop is heated or comes from Spain.
Firm from end to end, dark green, no yellowing at the blossom end.
Water first, then small amounts of vitamin K, potassium and the silica in the skin. About 96 percent water with potassium and a little magnesium, so a food that hydrates and gives electrolytes with it.
To get the most: Eat the skin; peeling takes most of the vitamin K and the fibre.
On our nutrient density chart, a normal serving of cucumber (100 g) gives about a fifth of a day's vitamin K, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Salt sliced cucumber for twenty minutes and squeeze before dressing. Pickle small ones whole in brine.
28 producers in The Field Guide sell cucumbers, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 152 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.