Cucumber may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Check out how to prepare cucumber for your baby's age, as it is a choking hazard.

Need ideas for the best first foods for babies? See our guides.

Native to Southeast Asia, cucumbers are easily grown by commercial farmers and home gardeners alike wherever the weather is sunny and warm. There are so many varieties to try—the small thin-skinned Persian cucumber, the extra-long Japanese cucumber, the round lemon cucumber, the seedless English cucumber, and the ubiquitous Kirby cucumber, to name a few. They range in taste, too; some are sweet, others are bitter, and nearly all are refreshingly cool. Ever wonder about the phrase, “cool as a cucumber”? The inside of a cucumber stays a few degrees below its surroundings because it is mostly made up of water, which takes a lot of energy to heat up.

Cucumber has even earned superstar status in baby-led weaning circles thanks to its cooling effect on little gums and the easy-to-hold shape when sliced into spears. But like many raw vegetables, cucumber is a choking hazard. Check out how to prepare cucumbers safely for baby’s age.

Yes, though there’s no superfood status here: cucumbers consist of 95 percent water!

Cucumbers contain small amounts of carotenoids—nutrients, including some that convert to vitamin A in the body, to support healthy vision. Small amounts of vitamin K, plus a little zinc, which are important factors for healthy bones and brain development, are also present in cucumber. They are also a good source of tannins (to promote wound healing) and phytosterols (to help lower cholesterol). 

Note: Cucumbers contain cucurbitacin, an organic compound that can sometimes cause burping and abdominal discomfort.    While there’s no reason to delay introducing cucumbers to babies, removing the skin (where the compound is most concentrated), will minimize the cucurbitacin content. 

A note on pickles: Many pickled cucumbers (aka “pickles”) are submerged in salt and sugar. If you’d like to introduce pickles, wait until at least 12 months of age and try to choose pickles with the least amount of sodium and those that are sugar-free, or very low in sugar.

Yes. Raw vegetables that are firm or hard in consistency are a choking hazard for babies and toddlers. Pickles, and especially whole gherkins, can also be a choking hazard. As always, make sure you create a safe eating environment, stay within an arm’s reach of baby during meals, and check out our age-appropriate serving suggestions.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to cucumbers are rare, though individuals with Oral Allergy Syndrome who are allergic to ragweed may be sensitive to cucumber.  Oral Allergy Syndrome typically results in short-lived itching or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.