Radishes are an early burst of color and crunch. They’re fun to grow but mine tend to be a bit sharp whereas the ones I get from my CSA or the market are sweet but with the characteristic peppery note. They are perfect sliced in salads or whole with good butter and sea salt, as the French eat them. They are also delicious lightly pickled and a welcome addition to sandwiches raw or pickled.
Their tops, when quickly blanched make a nice, light pesto or used raw in a herby chimichurri sauce (sans cheese and nuts). You can also cook the radishes and their greens, together–a quick sauté in olive oil or butter with a little vinegar is tasty and you can add other vegetables like Japanese salad turnips, spring onions, asparagus and peas to the sauté.