English Cucumbers

History

English cucumbers represent the pinnacle of Victorian greenhouse breeding, developed in 19th-century Britain where wealthy estates competed to produce the longest, most elegant cucumbers year-round. British gardeners created elaborate glass houses with heating systems specifically for cucumber cultivation—growing cucumbers in February became a mark of horticultural prestige. The varieties bred during this era featured extremely thin, delicate skin (necessitating the modern plastic wrap), virtually no seeds, and a mild flavor that suited refined palates. These "Telegraph" or "Improved Telegraph" types became the standard for greenhouse production across Europe. Unlike field cucumbers pollinated by bees, greenhouse varieties were bred to be parthenocarpic—setting fruit without pollination—eliminating the bitter seeds that develop in fertilized cucumbers. Dutch growers further refined greenhouse cultivation in the 20th century, making the Netherlands a major exporter. The cucumbers arrived in North American supermarkets in the 1980s, always wrapped in plastic to protect their thin skin and extend shelf life. Called "English," "European," "hothouse," or "seedless" cucumbers depending on the region, they command premium prices over field cucumbers. Modern breeding has produced varieties that can grow outdoors in warm climates, though traditional greenhouse types remain the gold standard for refinement and appearance.