Avocados are the fruit (due to the presence of the middle pit or seed) from Persea americana, a tall evergreen tree.  They vary in weight...

The almond that we think of as a nut is technically the seed of the fruit of the almond tree, a medium-size tree that bears fragrant pink...

Celery was cultivated in parts of Europe and the Mediterranean as early as 1000 BC, and we have evidence of celery being used as a...

While approximately 300 varieties of asparagus have been noted, only 20 are edible. Asparagus has an almost 2000 year history of...

Grapefruits were discovered in Barbados in the 18th century. Many botanists think the grapefruit was the result of a natural...

Swiss chard is not native to Switzerland. Its actual homeland lies further south, in the Mediterranean region.  Ancient Greeks, and later...

The beta-carotene that is found in carrots was actually named for the carrot itself! Even though U.S. consumers are most familiar with...

Radishes have been cultivated for thousands of years. The many different varieties of radishes all belong to the same family,...

Sweet potatoes are native to Central and South America and are considered one of the oldest root vegetables.  They vary in skin and flesh...

Garlic is a member of the lily or Allium family, which also includes onions and leeks. With their unique combination of flavonoids...

Brussels sprouts are a member of the cruciferous vegetable family, along with cauliflower, kale, broccoli, cabbage and turnip...

Lemons were originally developed as a cross between the lime and the citron and are thought to have originated in China or India, having...

Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage, Brussels sprouts and collard greens....

The ancient Romans were one of the first civilizations to cultivate beets and use their roots as food.  Prior to this time, people...

Broccoli was originally from Italy where it developed from wild cabbage. Broccoli was introduced to the United States by Italian...

This weekend I reached out to Bettina Elias Siegel, author of the new book Kid Food: The Challenge of Feeding Children in a Highly...

This weekend I followed up with Erica Sonnenburg, PhD, senior research scientist at Stanford University School of Medicine in the...

This weekend I reached out to Judith Duval, the founder of a media & education company that inspires, teaches, and informs the Spanish...

This weekend I've reached out to my friend and colleague, Reshma Shah, MD, MPH. She is a pediatrician, mother, plant based home-cook,...

This weekend I reached out to Angie Neison, MD, family physician and culinary medicine physician in training. I was interested to learn...