Gherkin
Gherkin
Gherkin (/ˈɡɜːrkɪn/; from Dutch: gherkin, diminutive of gurk, "cucumber") is a term generally used to refer to a small variety of cucumber that is traditionally pickled. The term can also refer to the immature fruit of any cucumber plant.
Etymology
The term "gherkin" is derived from the Dutch word ghurken or augurken, which means "small pickled cucumber". The word was adopted into English in the mid-17th century.
Description
Gherkins are typically small, with an average length of 1 to 3 inches. They are usually harvested when they are 2 to 4 cm in diameter. They have a distinctive, crisp texture and a tangy, slightly sweet flavor. Gherkins are often used in cooking and are a common ingredient in pickles, relishes, and salads.
Nutritional Value
Gherkins are low in calories and high in vitamin K. They also contain a small amount of vitamin C, potassium, and magnesium. Like all cucumbers, gherkins are mostly water, making them a hydrating food choice.
Related Terms
- Cucumber: The plant species Cucumis sativus, from which gherkins are derived.
- Pickle: A food item that has been preserved in a brine, vinegar, or other solution.
- Relish: A condiment made from diced vegetables or fruits, which may include gherkins.
- Salad: A dish consisting of a mixture of small pieces of food, which may include gherkins.
External links
- Medical encyclopedia article on Gherkin
- Wikipedia's article - Gherkin
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