Radishes are eaten raw, whole with butter and salt, or in rounds in a salad. Cooked in the pan or the oven, they turn mild, almost like a turnip. The tops make a soup.
Firm, smooth, with fresh green tops.
Cut the tops and the small root. Wash them, rubbing, the soil stays in the folds.
Two minutes for a bunch.
Without the tops, in the fridge in a container, a week. With the tops, two days.
A bunch of washed radishes, with a little butter and salt, as a starter.