Radishes are wonderful shaved thinly and then dressed with lemon, salt, and good olive oil. They are delicious raw, sliced and added to salads for crunch and color, pickled, or simply sliced, salted and eaten with butter. If raw roots aren't your jam, try roasting them with olive oil, salt, and maybe even a drizzle of maple syrup. Salads that include these roots are wonderful with a lemony herby yogurt dressing. If you have a mandolin at home, try them shaved with pepitas. Save your radish tops for radish top pesto. Don't love raw radishes? Try them roasted -- they're sweet and velvety and you'll want to roast all your radishes all fall and winter. Daikon radishes are also great pickled with vinegar or fermented.
STORAGE: Daikon radishes (the big ones) without their greens, will keep in an unsealed plastic bag in your fridge for up to a month.