In Season: July—Cucumbers

Cucumbers are in season, and even though our vines are running amok with new fruit, we can’t seem to get enough of these nutritious, delicious, and aromatic gifts from the garden. We’re eating and drinking them in every way we can think of—for flavor in ice water, run through the juicer, juiced for martinis, sliced for sandwiches, and more sandwiches, in salads, as salads, made into pickles, and a now new summer favorite—Cucumber Mint Pops. There are countless ways to prepare cucumbers, and about as many reasons to consume them.

Although they aren’t widely known for it, cucumbers are among the world’s healthiest foods. They are high in vitamins A, B1, B6, C, D and K, and minerals such as calcium, folate, magnesium, and potassium. They’re also known for their antioxidant and anti-inflammatory properties. At 95 percent water, they’re super hydrating, high in fiber, with compounds known to help lower blood pressure, relieve joint pain, improve the skin, elevate mood, improve digestion, and a whole lot of other good juju to be experienced from enjoying cucumbers.

Summer won’t be around for long, so indulge in these gods and goddesses of goodness while they’re in season. You’ll look and feel noticeably better, and if you love them like I do, you’ll feel happier too.

 

 

 

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