Fast-growing, easy, tasty. :o) Mmm, eating a salad of them right now--sprinkled with black raspberries picked from the thickets, almonds, feta cheese, thinly sliced small green onions, fresh ground pepper, sea salt.
Steam garden fresh radishes for a few minutes, add the greens (well-rinsed) for a few more minutes, and then serve them with butter, a little salt, and gratings of coarse pepper. They are absolutely delicious - a whole new vegetable for the table!
Grandmother's Radish Leaf Soup
* 3 large bunches radishes
* 1 tablespoon butter
* 1 very large onion, chopped
* 4 russet potatoes (about 1 1/2 pounds), peeled, chopped
* 3 cups water
* 2/3 cup milk
Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.