Cucumber in season in Australia
Cucumber is in season in Australia from September to May, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
Cucumbers are a warm-weather crop, at their best from December to February. Greenhouse growers can crop through much of the year, so they are rarely absent from the shops.
At the shop
Two types do most of the work. Continental cucumbers, also sold as telegraph, are the long ones. Lebanese cucumbers are shorter, around 14 to 20 cm, green and glossy. Baby cucumbers from Bundaberg and Gatton are small enough to eat in one bite, with thin skin you can eat.
Keeping it
Keep whole cucumbers in the fridge, in an airtight container or a plastic bag. A sheet of paper towel at the bottom of the container, replaced every so often, soaks up moisture.
Three dinners
- Smacked cucumber salad Crush with the flat of a knife and dress with soy and sesame.
- Tzatziki with grilled lamb Grate, squeeze dry and stir through yoghurt.
- Cucumber and rice noodle salad With herbs, peanuts and a sweet chilli dressing.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.