What does Dr. Brent say about radishes?
Radishes were the first “crop” I ever grew. My grandfather bought me a pack of seeds when I was 7 years old, and even in the red-clay soil of piedmont North Carolina, I had a thrilling bumper crop.
Despite that early introduction, my perception of radishes was like that of most people, the thin tasteless slices that you find on a salad bar. That was until my summer in Provence. That summer awakened me to a lot of culinary treats—figs plucked directly off the tree, fresh-pressed olive oil, and raw radishes served with butter and sea salt.
I’ve been in love ever since (Provence can do that to you.)
Radishes are high in Vitamin C and contain phytochemicals like bioflavonoids and indoles that may prevent cancer. An excellent snack if you are craving something crunchy and salty.
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