Let a few of them go to seed. In the mean time they will form edible pods, they taste like radish and are not affected by the heat, so they don't get too sharp. I like them a lot and add them to salads. Leave a few of the larger pods uncollected, and gather seed to sprout more radishes next winter. This does take a while, so you will want to harvest most and leave seed specimens behind. Just plant the other stuff around it. This is not everybody's style though....

I have not tried roasting them, if I had that many I would.

Next year you might want to just plant a few radish seeds every couple of weeks to stagger the production.

The radish greens are nice, similar to turnip greens. I mix mine with kale, collards, mustards and cabbages. I would also add chard if the squirrel(s?) was leaving me some.

Try pickling them. i'll link a sample recipe below. Lots more on google.

i am picking watermelon radishes right now. They are really beautiful! Spicy if you leave the skin on, mild if peeled. i am planting a bunch more this weekend so i can try them pickled like daikon with rice vinegar, sugar, salt. Maybe ginger or lemongrass. But strictly refrigerator pickles, no processing, won't last that long ; )

Here is a link that might be useful: Bread and Butter Radish Pickles

Put slices in food dehydrator to make great snack chips.

Nancy

Great ideas everybody. Thanks As long as we're talking radishes, for some reason most of my red radishes are not putting on round bulbs this year. The long white ones are doing great. The greens on the red ones all look good but when I pull them up the ends are no bigger than the stems. I must have done something wrong but I don't know what. Earlier in the season they looked good though. I'll link to a picture below.

Here is a link that might be useful: Radishes

It all has to do with moisture. Fat short bulbs come from minimal watering and nice warm weather; long skinny ones from lots of water but not enough heat. I don't go by the picture on the seed packet. If it tastes yummy - I eat it/them.

Nancy

That explains it. Colder than normal winter here and rain rain rain.

Here's a couple of recipes I saved, but haven't tried yet!!

Radish Relish (posted by gardenlad)
3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish
Put the radishes, celery and onion through the coarse blade of a grinder, or chop them fiely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.

This is just an idea not TNT, but I read somewhere that they can be cooked, something like a turnip. Try it and if you like the taste, experiment with freezing some for later use.
SOS

Boil, butter, salt and pepper -- very nice veggie sidedish.

Radish sandwich is good. Bread, butter, thinly sliced radishes, and a little salt and pepper.

What tomtuxman said, except I sautee them in butter until tender, salt and pepper. Yummy!

Steve

mauirose ... this is one pretty jar of radishes.

have you tried freezing that recipe ... I'm doing several freezer pickles and the combo of vinegar/sugar/freezes causes many things to retain their crispness. They then keep a couple of weeks in the fridge. So you've got fresh veggie pickles all winter. Not sure if there's enuf vinegar and sugar, but I may just try it. Thanks
Kay

Kay