Radishes are crisp, juicy, and super good-for-you. Some like them raw, and some like them better cooked.
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.
Every single part of the radish is edible. They are delicious raw, but they can also be fried, braised, steamed and roasted. Cooking radishes reduces some of their peppery bite.
Radishes pair deliciously with butter and creamy cheeses (like goat), with onions and chives, and with citrus fruits and their juice. You can chop them up finely and add to any mayo-based salad (i.e., potato, tuna); they add a much-needed crunchy bite. They also taste great in salads with nutty grains like farro and quinoa. The Cocina Latin employs raw table radishes to add a crunchy, peppery accent to tacos, salads, sandwiches (tortas or panes) and other dishes.
Vietnamese banh mi sandwich
Roasted Vegetable Agrodolce (delicious with any root vegetable)