Instructions

1. Pull radishes when they are young and tender and harvest just before you plan on eating them. Radishes have a reasonably long shelf-life, but remove the radish leaves because those spoil quickly.

2. Slice and add radishes to a green salad, a crudite platter, or soups, or use them as garnishes. Radishes add beautiful color when finely sliced and layered in tomato, vegetable or tortilla soups (they should float).

3. Pickle radishes, add chopped radish to dips, put grated radishes in sushi, or eat raw or fried as radish chips.

4. Add radishes to stews and soups, including radish-top soup, which requires sliced radishes, the radish greens, butter, potatoes, chicken broth and heavy cream. You also can slice them, and mix with broccoli, snow peas, carrots, mushrooms and green onion for a stir-fry.