English cucumbers are sometimes called “seedless” or “burpless” cucumbers, because they have been cultivated for digestive qualities.
This variety of cucumber is wrapped in plastic to retain moisture and doesn’t need peeling – just slice and eat. Although not quite “seedless,” they do have fewer and smaller seeds, contributing to a better, less bitter taste than the common slicing cucumber. This no fat, low calorie vegetable is also high in Vitamin C.
Cool, crisp English Cucumbers are the perfect addition to salads, veggie platters, soups, and dips.
Persian cucumbers have qualities that set them apart from the common garden cucumber in three ways: their skin is smooth and thin, flesh is very crisp, sweet and they are void of developed seeds. Persian cucumber measures 4 to 6 inches in length, as this is the size when it is at its peak of sweetness.
Although Persian cucumbers enjoy the classification as a burpless variety, their culinary utilities are much more versatile, as they can be treated as a slicer and even a pickling cucumber out of both choice and necessity. Thus, you can use Persian cucumbers in a multitude of applications to provide both textural and flavor qualities. Persian cucumbers can absorb other flavors quite quickly, which gives them the opportunity to act as a vehicle for spices in a short period of time. Consider using Persian cucumbers as a salad ingredient, for salsas and creamy dressings. They are a great cooling ingredient in hot dishes, make a perfect accoutrement to roasted fish and lamb, pair well with mint, chiles, mustard, cumin, citrus and fresh cheeses, such as chevre, feta and cotija.