Radishes are usually served on their own or with other raw vegetables. They go well with yogurt- and sour-cream-based dips, with guacamole and they add a peppery flavor to mixed greens.

In the Middle East, chefs combine them with chopped oranges to make a refreshing salad. The larger Oriental varieties can be steamed and mashed, braised, combined with ingredients to make puddings, or pickled, preserved, added to soups or dried.

The English serve the small round table radishes with salt, sweet butter and bread for a simple but appetizing feast.