The cucumber is linseed oil to the quark part of the Spreewald, as this, say the natives. But where the cucumber gets hers single taste from? The small world-famous Spreewaldgurken are crisp and tasty. Fresh herbs and spices alone do not suffice to let become a Spreewaldgurke from a cucumber.
The muggy climate, the humus rich floor and the iron-bearing water favour the taste of the cucumber from the Spreewald.Would you like to try, whether the Spreewaldgurke likes at home just the same as on holiday? For you we have carried the following recipes together:
Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein" to this? 
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