Who hasn't experienced finding a mold-dotted, mushy cucumber in their veggie drawer once in a while? Keeping them fresh can be a challenge: They go from firm and crisp to soft and slimy so quickly. It's irritating at best and wasteful at worst.

Well, if you can relate, then you'll appreciate this advice from www.seriouseats.com. Studies show it's all about poor storage conditions and naturally occurring bacteria or mold spores in their environment. The Serious Eats folks did their research and here's what they're passing on regarding how to deal with mold spores and what the best storage practices are.

For starters, it's been found that the English cucumbers, sold tightly wrapped in plastic, last the longest, especially if you pick one with very firm ends. Once unwrapped, however, they should be kept in a cloth or plastic bag that isn't fully sealed to prevent moisture from accumulating.

When it comes to the small, thin-skinned Persian cucumbers, anecdotal evidence says they can be left unwashed at room temperature on the kitchen counter.

But while anecdotal evidence has its place, what we really want is solid, truly trustworthy guidance. So Serious Eats turned to the Department of Plant Sciences at the University of California, Davis.

Their scientists say the best temperature for storing cucumbers post-harvest is somewhere between 50 and 55°F (10 to 13°C), which is quite a bit colder than room temperature but warmer than most refrigerators. Colder temperatures can lead to chilling injuries (yellowing, softening, or black mold spots) after just two to three days.

UC Davis also recommends storing cucumbers at about 95% relative humidity to help prevent moisture loss and shriveling. Also. cucumbers are sensitive to ethylene, a gas produced by some fruits and vegetables as they ripen. For this reason, UC Davis advises storing cucumbers away from high-ethylene-producing fruits, such as apples, avocados, bananas, melons, and tomatoes.

If you like a bottom line, then here it is: Though cucumbers are best eaten within two to three days, most UNWASHED cucumbers can stay fresh for up to seven days when stored in a humid environment in the refrigerator, such as a crisper drawer, resealable zip-top bag, or left in their original plastic wrap.

Does any of this information help? Maybe. But I think the best advice might be to just increase our intake of veggies (which would include said cucumber), and then there'd be no issue.

If you like that idea, then here's a favorite recipe to help you do just that. We use this all summer in place of salad dressing. I'm talking cucumber-based tzatziki sauce. I found this gem on www.loveandlemons.com and was intrigued by how it garnered over 700 five-star reviews. It's been a keeper ever since. See what you think:

Tzatziki Sauce

Ingredients:

1/2 cup finely grated cucumbers
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon extra virgin olive oil
1 clove garlic grated
1/4 teaspoon sea salt
1 tablespoon chopped fresh dill weed
1 tablespoon chopped fresh mint leaves (optional)

Directions:

1. Place grated cucumber on a towel and gently squeeze out a bit of the excess water.

2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.