For maximum crunch, soak radishes in a bowl of cold water in the fridge for an hour or two before eating.
Radish is best eaten washed, topped and tailed, dunked in salt and crunched with white bread and lashings of butter (herb butter is good here). This can be a starter on its own.
Sliced thinly, the peppery crunch of radish enhances salads, especially those with soft leaves or cheese. Radishes go well in a warm salad of boiled potato and sour cream.
Chop very finely, and mix with whipped cream, lemon juice and mustard, to make an excellent sauce for fish or meat.