Despite their nomenclature, Persian Cucumbers are thought to have originated in India (and more than 3,000 years ago!) – they are, however, staples of Mediterranean cuisine. Small – four-to-six inches in length – sweet and seedless, these cukes feature skins that are so thin and delicate that they have the same great flavor and texture with or without the skins. The upside to that? No peeling required. Ever. Win! These are wonderful sliced over a mélange of leafy greens or chopped and combined with rice vinegar and red onion for a quick cucumber salad. They’ll also add crunchy texture to a veggie sandwich with Dill Pickle Hummus. Chop them finely and blend them with plain yogurt, lemon juice and herbs for a quick and vibrant dressing. Or slice them and dip them into our Vegan Tzatziki – cucumbers galore! Really, you can use them anywhere you’d use ordinary cucumbers – the results will simply remind you how delightful our Persian Cucumbers are.