○
Producers: 184 farms
○ Area: 30ha
○ Annual Production: 8,603M/T
○ Distribution: Throughout the year
○ Characteristics Cultivated in abundant sunlight and
relatively warn temperatures, the cucumbers have great original taste
and scent.
They are widely
accepted as their firm freshness is preserved longer.
History of Cucumbers
According
to Botanical List (1578), it was named Hogwa as Gun Jang, an envoy of
Han Dynasty, China brought it back from the west (126 B.C.). It was named
Hwanggwa by an emperor of Xu Dynasty, China and is still called Hwanggwwa
(黃瓜) in China. It has been called Oi, Muroe, Hogwa and Hwanggwa in Korea
and is not called Oi. Its scientific name Cucumis originated from Latin
world Cucuma. Cucuma is a vessel with a caved center and was rooted because
scraped cucumbers resembled the vessel.
★ Directions
1. Chop the cucumber and dip it in alcohol. (Cover with lid)
2. Leave for about 3~4 hours and filter through gauze or coffee filters.
3. Add water and glycerin.
4. Keep it refrigerated in dark bottles.
2. Cucumber Bath
Cucumbers containing minerals, vitamins and calcium that are good for skin care whitens
the skin by oppressing Melanin pigments and tranquilizes stimulated skin to be great for acne or sensitive skins.
It is also great for rough and dried skin with high moisturizing effect.
Grind 2~3 cucumbers, cover it in cotton handkerchief and dip it in bath water.
You may slice the cucumbers, but juice them for best results. The effectiveness decreases if the water is too hot, so maintain 37~39°C.
