THE FOLKLORE OF PLANTS: Cucumber

Lisa Karen Miller

A chatty society lady seated next to President Calvin Coolidge at a White House dinner leaned in to him and confided, “I have a bet with my husband that I can get you to say more than two words together.”

“You lose,” intoned Silent Cal.

One of Coolidge’s favorite foods were pickles from his native Vermont.

I used to think Benedictine sandwiches had something to do with monks or liqueur, but they are in fact named for the celebrity chef of her day, Jenny Benedict.  In early 1900s Louisville, these sandwiches were a must-serve at any respectable Derby do, and they still are today. She left the recipe out of her famous cookbook, but the following is a reasonable facsimile thereof:

2 (8-oz.) packages cream cheese, softened 

1 cup chopped and peeled cucumber

½ cup minced green onions

¼ cup chopped fresh dill

2 tablespoons mayonnaise

½ teaspoon salt

½ teaspoon freshly ground pepper

48 bread slices

Stir together first 7 ingredients. Spread mixture on 1 side of 24 bread slices; top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 triangles with a serrated knife.

          According to the folklore of Illinois, Iowa, and Maryland, planting seeds on the longest day of the year ensured the longest cucumbers. In the Ozarks, the length and breadth depended upon the gender and virility of the planter:  those sown by women or old men were disappointing.  One tale says they must be planted by a naked man on May Day. In Southeast Asia, cucumbers have long symbolized fertility.

          As with many garden vegetables, planting under Gemini (the twins) portended a double crop.  Planting under Virgo (the virgin) results in false blossom only. 

Refrigerated slices cool tired eyes and reduce puffiness. The pressed seed oil is edible and the flesh is rich in vitamin C.  Contrary to a popular myth, cucumbers shouldn’t routinely be peeled (except in recipes like the one above), especially if you’re a vegetarian; the skin contains iron.

          This plant originated in the steamy jungles of India, which makes sense in that it loves well-rotted compost, a fair bit of shade, and a good deal of warmth. It’s one of the few vegetables that can take extreme heat.  Indians make a cooling drink with it to survive pre-monsoon temperatures upwards of 100 degrees.  The popular condiment in Indian restaurants, raita, is yogurt with grated cucumbers.

          As you enjoy your Benedictine sandwiches this Derby Day, remember to keep the cucumber in mind for the hot days that lie ahead.

© Copyright 2023 Lisa Karen Miller