Nothing says spring like that first crisp radish... and for me (Jenn) a cultured butter and radish sandwich gives me all the feels..
Black radishes have a sharp, spicy flavor like horseradish and are suited for both raw and cooked applications. When used fresh, the flesh should be thinly sliced, chopped, or shredded and combined with tart and sweet ingredients to balance flavors. Shredded Black radishes can be tossed into salads, stirred into grain bowls, or used as a topping for tacos. It is important to note that the skin contains most of the spicy, peppery flavor and is edible, but if a milder taste is desired, it can be peeled before eating. Black radishes can also be roasted, braised, fried, and sauteed. When cooked, the roots can be mashed and mixed with cheese or sour cream to make a dip for appetizer plates or spread over roasted meats. Black radishes can also be stirred into potato and egg-based dishes, sliced thin and fried into chips, or diced and tossed into soups and stews. They will keep 1 to 2 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.
Use radish greens in any vegetable sauté. It will add a bit of zip. Just be sure to wash them well.
Toss radishes with some form of fat (ghee, olive oil, duck fat, butter) and salt and pepper and pop into a 450 degree oven and roast for five minutes. These are great in salads or tossed with other vegetables.