Crisp like a gala apple, but with a wasabi-like punch, Ontario radish varieties are trickling into season from now until the fall. Once the frost is gone, radishes mature quickly: spring varieties only take 25-35 days from seeding to store. They’re also easy to grow at home. (My new summer project, I’ll let you know how it goes.)

From bright cherry belles to jumbo white snow belles, the pungent (and detoxifying) root vegetable is packed with vitamin C, vitamin A, and potassium. Along with parsnips and mustard seeds, the radish belongs to the Brassica family making them great to relieve inflammation. 

I made some radish raita (with yoghurt, cilantro, cucumber, radish, and red chili powder) last night, which goes well with anything from a slice of pita bread to pan-roasted salmon. But this season has got me thinking about my Syrian neighbors, who always serve a plate of raw vegetables—onion, radish, and green onion—during meals for a little nip between bites. ‘Tis the season for me to start doing that at home, too. 

Toronto’s beloved taco spot, Grand Electric, serves up radish on their most popular item: the baja fish taco. A soft corn tortilla hugs the battered tilapia filet with layers of crunchy cabbage tossed in apple cider vinegar, sliced red onions, and fresh cilantro pilled above. There’s a spoonful of morita-infused salsa verde and lime mayo. And of course, a generous amount of slivered radish sprinkled on top. Bonus: their guacamole is garnished with sliced raw radish as well.