Thats about all I use them for. You could finely chop them if they are hot, like horseradish as a relish. But freezing will turn them to mush and canning would change their taste. MIght be wize to only plant a few seeds spaced every few weeks, so you have a continous supply, but in a smaller amount. My favorite is French Breakfast.

Taste test it. If it is okay, you can chop it up in bite-size pieces or slices, steam until tender, serve with cream sauce or plain with butter, salt, pepper.

Or steam until almost tender, throw in a skillet with some olive oil and whatever else you think will complement the flavor of your particular radish, and toss around.

If it does not pass the taste test, chop, steam in compost pile until done.

Chunks of radish are a good ingredient in vegetable soup. I would use them in combination with carrots, onion and a green vegetable such as kale. Also some pasta and whatever other vegetables appeal to you.

Radish sandwiches are very good. Spread thin slices of pumpernickel with a good layer of butter. Make a neat layer of radish slices, shingle style. Or use the following recipe.

Radish Spread

Ingredients
* 8 ounces cream cheese (softened)
* 1/2 cup butter (softened)
* 1/2 teaspoon celery salt
* 1/8 teaspoon paprika
* 1/8 teaspoon red cayenne pepper
* 1/2 teaspoon Worcestershire sauce
* 1 cup finely chopped radish
* 1/4 cup finely chopped green onion

Directions

1. Mix all ingredients together.
   2 .Chill.
2. Serve on rye rounds or crackers.

Jim

Radishes also make very good tsukemono, which is a Japanese, quick brined pickle. The Japanese also simmer them in a light fish stock laced with soy, sugar and sweet rice wine as a vegetable.

In India, radishes are often shredded, tossed in hot oil in which turmeric, a bit of sugar and salt, asoefetida, cumin seeds & mustard seeds have been sizzled. Chili peppers are added if wanted.