• Stir-fry sliced radishes of any kind with fresh pea shoots, garlic, and ginger.
  • Trim fresh-from-the-garden Easter egg radishes, leaving about 2 inches of the stem to use as “handles.” Use the cleaned leaves as a bed for the radish bulbs. Serve them with a tiny bowl of coarse sea salt mixed with chopped fresh chives. Dip and eat.
  • Add chopped radish greens to stir-fries.
  • Use Sliced radishes as “crackers” and top with herbed cheese and smoked fish.
  • Saute quartered radishes with orange zest and minced ginger root.
  • Add chopped radishes to potato salad for a peppery crunch.
  • Add thinly sliced radishes to a ham sandwich.