They have a deliciously grassy, slightly mustardy flavor.

Kajitsu chef Ryota Ueshima combines the plant with tofu, scallion, and shirataki noodles.

Their flavor is deep and nutty and not unlike their truffle cousins.

To sample their rich, robust flavor, try this recipe for deviled eggs from Parish Hall chef Evan Haczor.

The fruit is at its best from March through July.

Recette chef-owner Jesse Schenker likes them in a simple salad.

Their oil content increases in the spring, rendering them especially rich and buttery.

A recipe for rutabaga “fries”, from veggie whisperer Deborah Madison.

Its mild, sweet juice makes a nifty seasonal substitute for that of its descendant, the tarter grapefruit.