Allenwrench, As a girl growing up my mother fixed radish greens just like she did turnip and mustard greens. Sometimes she mixed them. Yummy
Ellen

I like the leaves in a clear soup with other tidbits, including pieces of radish and maybe a little pasta. The color and flavor is nice and they undoubtedly add some vitamins. Cooking in the soup smooths out the hairiness of the leaves.

They are good in a salad or in a sandwich, if you don't mind the hairiness of the leaves. You may be surprised that it doesn't bother you.

Jim

You should let some go to seed (if you still have some in the ground). The seed pods are good eats.

Thanks!