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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