Radishes are eaten raw. They range in flavor from a mild spice to full-flegged heat, but a radish is always cool and crisp. They are a great way to wake up the palate on hot, humid Jersey days. True believers just rinse and eat like a carrot. The French arrange them in bowls and dip in butter and salt. The English slice them paper thin and put into tea sandwiches. They are excellent sliced into salads or grated into slaws (see kohlrabi post). They are a colorful, spicy addition to a vegetable & dip platter.