7 hours ago, chromedome said:
I grow them for the greens. They're the first thing I get from my garden in the spring (well...after the chives, anyway).
For cooking purposes, think of the roots as delicate young white turnips and treat them accordingly. They're pretty much interchangeable.
Exactly why I have grown them. I was always stricken by the photo in the Time Life Foods of the World France showing adoranble kids eating the buttered bread with radish and salt but maybe mine back then were not fresh enough. Greens are my preference.