Meet Wokcue, Rijk Zwaan's stir-fry cucumber variety
Infusing the flavours of modern Asian cuisine into Western culinary experiences.
Discover the benefits of Wokcue
Ideal for stir-frying
Our Wokcue cucumber retains its firm bite, shape, juiciness, and crunchiness due to its higher dry matter content. All these qualities result in a much better flavour compared to a long cucumber when baked.
Distinctive appearance & smooth texture
The spines of Wokcue make this cucumber easily recognizable on the shelf, yet they do not cause a prickly sensation in the mouth.
Developed for high-tech greenhouses
Wokcue is a female-flowering, single-fruited cucumber variety that can be grown as a long English cucumber in modern greenhouses during the spring, summer, and autumn seasons.
Chinese-type cucumber for Western cuisine
In Western cuisine, cucumbers are typically consumed raw, often in salads or as a snack. However, in Asian cuisine, cucumbers are commonly used in stir-fry dishes. The texture of cucumbers used in Asian cuisine differs from that of the European 'long cucumber', making them highly suitable for stir-frying. Wokcue provides the opportunity to infuse authentic Asian flavours into dishes.
Unlock a new consumer category
With our cucumber Ideal for stir-frying
Research shows that only 20% of Western consumers currently incorporate cucumbers into their stir-fries. The main drawbacks of traditional cucumbers include flavour loss, high moisture content, and a lack of firmness during stir-frying. As a result, many consumers are unaware of the potential to use cucumbers in stir-fries.
A New Era in Cucumber Cultivation
The Asian cucumber is traditionally grown in solar greenhouses in China. Rijk Zwaan’s breeders have now developed the new Asian cucumber, Wokcue RZ, especially for modern high-tech greenhouses. This means that cultivation of this variety is comparable to the long cucumber. More information?
Contact Heleen van Rijn-Wassenaar or Celine Firet to find out more about our Wokcue cucumber variety.
For more information, please contact:
For more information, please contact:
Heleen van Rijn-Wassenaar
For more information, please contact:
