Cucumis sativus are commonly known as Cucumbers. They are a salad vegetable from the gourd family and grow in two forms: vining or bush. Vines scramble along the ground or climb up trellises or other supporting frames, wrap around supports with thin spiraling tendrils, while bush types form a more compact plant. Generally, vining cucumbers yield more fruit throughout the growing season, while bush selections are especially suited to containers and small gardens. The plant has large leaves that form a canopy over the fruit, which is roughly cylindrical, elongated with tapered ends, that can grow up to 60 cm long and 10 cm in diameter. Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as pepoes, a type of botanical berry. Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. Cucumbers are usually more than 90% water. There are many different cultivars, hybrids and types of cucumber available producing fruit used in a range of ways. Pickling Cucumbers are frequently called Gherkins, however a true gherkin is the fruit of another species Cucumis anguria. The name Cornichons is used by the French to refer to any small cucumber. Slicing cumbers, such as the Burpless cultivars are used fresh and tend to have green skin. European or Greenhouse cucumbers are cultivars which have been developed to be seedless and grow best indoors. Asian cucumbers tend to be heavily ribbed, remain thin but get to between 30 to 61cm long. Lemon cucumbers are small round heirloom cucumbers best eaten as soon as they turn yellow.