Cucumber (Cucumis sativus L.) is the most widely consumed after tomato, cabbage, potato, and onion in Asian countries and is celebrated for its adaptability, refreshing taste, and high-water content. This chapter examines descriptions, nutritional compositions of whole fruit, peel, pulp, and seeds, and therapeutic properties including antimicrobial, anti-diabetic, antioxidant, anti-cancer, and hepatoprotective effects. Comprehensive discussion in this chapter includes nutritional composition analysis, multifaceted therapeutic properties and health benefit documentation encompassing antimicrobial spectrum, antiulcer and wound-healing properties, antidiabetic mechanisms, antioxidative capabilities, anticancer and cytotoxic potential, anti-inflammatory effects, hepatoprotective functions, central nervous system depressant activity, analgesic mechanisms, and miscellaneous therapeutic properties. The chpater also deals with post-harvest handling and preservation protocols, innovative value-addition methodologies including fermented pickle production, juice extraction, fresh salad preparation, and miscellaneous culinary applications. It is established that enhanced utilization of cucumber and innovative value-added product development can be effectively pursued by the researchers through comprehensive information provided in this chapter.