Wash the radishes thoroughly
Trim off the greens and root ends
Slice, quarter, or leave them whole
Eat them raw with salt, butter, or dip
Add them to salads
Roast them with oil and seasoning
Pickle them
Sauté them with other vegetables
Grate them into slaws
Use them as a crunchy garnish
Eat the greens if they are fresh and tender
Store leftovers in the refrigerator