In the kitchen, the Aunt Alice cucumber stands out for its sweet and fragrant flavor. Eaten fresh, it adds a touch of crisp freshness to summer salads. It's recommended to peel it if its skin has hardened, or to harvest it young so it can be eaten whole with its thin skin. Sliced ​​into rounds or sticks, it's appreciated for its excellent taste and especially for being very easy to digest, even for those who are usually sensitive to cucumbers.

Smaller fruits can also be preserved (in marinades or pickles) to enjoy their firm texture and delicate aroma year-round. Thanks to its firm, juicy flesh, Aunt Alice is well-suited to lacto-fermentation and other homemade preparations, without becoming excessively soft.