Don't throw away radish tops, instead use them in a fresh pesto.
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Rachel Portnoy shares her memories of the first time she visited her husband's family in France in the spring: "There was a dish of fresh local radishes on the table with a pile of salt next to them. I’d never seen this and happily crunched into a spicy, puckery, salty, long radish. But one was really enough for me. The strong, unmitigated flavor definitely packed a punch! I love the way that thinly-sliced radishes can give some needed punch and color to a salad, but to eat them on their own like that, I needed a schmear of another Breton delicacy: Sardine Butter."