Store radishes, with their tops off, in the refrigerator. The roots will keep for a couple weeks, if not longer. Save the greens for soup or radish leaf pesto.

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Radishes are typically eaten raw: sliced and added to salads for crunch and color; pickled; or simply salted and eaten with butter. If you don’t love radishes raw, try roasting them with olive oil, salt, and maybe even a drizzle of maple or sorghum syrup.