Radishes are crisp, juicy, and super good-for-you.
Store radishes, with their tops off, in the refrigerator. The roots will keep for a couple weeks, if not longer. Save the greens for soup or radish leaf pesto.
Radishes are typically eaten raw -- sliced and added to salads for crunch and color; pickled; or simply salted and eaten with butter. If you don’t love radishes raw, try roasting them with olive oil, salt, and maybe even a drizzle of maple or sorghum syrup. Salads that include radishes are wonderful with an herb yogurt dressing. Try them as a snack, raw or roasted, dipped in tahini yogurt sauce.
Roasted Vegetable Agrodolce (delicious with any root vegetable)