What are some good ways to use radishes?

I have never consdered cooking them, but you can.

Read this, then check the link.

A star for you, great question.

Radish Cooking Tips

The process of cooking radishes tames the harshness.

To enhance the red coloring of a radish while cooking, add a bit of lemon juice to the cooking liquid.

Boil: Bring water to a boil, carefully drop in whole or sliced radishes. Simmer radishes until they become just tender, from 10 to 30 minutes depending on the type of radish.

Steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.

Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.

Smashed Radishes

20 Radishes

1/4 ts Salt

1 tb Soy sauce

2 tb Vinegar

1 ts Sugar

1/2 ts Salt

1 ts Peanut oil or Sesame oil

1. Wash and trim radishes. Lay each on its side, then crush by pounding

decisively once or twice with the side of a cleaver or the bottom of a

glass. (The radishes should split open, but not break in two.)

2. Sprinkle with salt and let stand 5 to 10 minutes; then drain.

Transfer to a bowl.

3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes

and toss gently. Refrigerate, covered, only to chill (about 20 minutes).

Sprinkle with peanut oil just before serving

Try the French recipe for cooked radishes (link). Or enjoy a traditional French breakfast of sliced radishes on top of buttered toast. The second link is for Japanese pickled radishes-you could make with just red radishes and leave the Daikon out.

Radishes are great ground cover. Sow seeds 3/4 inch deep for small varieties, up to 1 1/2 inches for larger ones (again, refer to the seed packet). Thin plants to six inches, and mulch to suppress weeds and retain moisture. Or the way I like to do it is throw my seeds on the ground and then cover the seeds. Then thin them out as they start to grow. Good Luck

I love to eat them raw with only a little salt. The French eat them raw with salt and butter.

Depending on how hot your rads are will depend on how you use them. Either way if you have extra you can puree them or finely chop them and use as a dressing stretcher, or as the basis for your own dressing recipe,

they are good diced and used in less sweet relishes, and always look good as a garnish on a meat dish.

I can eat a whole bag, Give them to me. I just eat them raw, put them in a bowl of water and put them in the refrigerator then eat them with a salt shaker and get ready to burp

maybe you can dice it up and add some salt, pepper and vinegar to make a chutney of sorts. You can cook the leaves like cabbage. Maybe you can pickle some too.

you could eat them

or you could use them as a good projectile and throw them at some cans put on top of each other

My husband cuts them up and eats them while he is drinking beer ;o)