Try fresh, crunchy radishes either roasted, pickled or peppered

Radishes are some of the first things in the garden ready for harvest in the late spring.

They're members of the brassica family, are related to cauliflower, kale and brussels sprouts, and they're some of the most satisfying things to grow.

Seeds are large enough to drop into soil with your fingers, and they can be harvested three to four weeks after planting.

They grow well in containers, have some ability to repel insects from other vegetables in your garden, and are satisfying to pluck out of the earth, rinse under the tap and bring straight to your table.

Peppered radishes

If you haven't eaten crunchy, peppery spring radishes with cool butter and crunchy salt, it's worth trying. The combo is made famous by Gabrielle Hamilton's NYC restaurant, Prune.

It requires no preparation. Simply drag clean radishes through cool butter and sprinkle with a pinch of flaky salt.

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Bread makes a perfect vehicle, too. Spread sourdough or a crusty baguette with butter and layer with thinly sliced radishes.

Finish with a sprinkle of salt.

Roasted radishes

While radishes are most recognizable in their fresh, juicy state, heat does glorious things to them, too. It has the ability to transform most vegetables, so why not radishes?

Toss with oil and roast in a hot oven preheated to 218-232 C (425-450 F) for 10-15 minutes.

Or, toss on the grill or cook in a hot skillet.

Whichever way, halve the large ones first.

Use oil or butter. Then add a finely crushed clove of garlic toward the end as they turn golden and blistered. You can also try adding chili flakes or a dab of miso.

Pickled radishes

If you're into pickled things, radishes are the perfect vehicle.

Heat in two parts rice or white wine vinegar with one part water. Add about one tablespoon of sugar and one teaspoon of salt for each cup of liquid.

Bring to a simmer in a saucepan.

Pour over sliced or wedged radishes in a jar. Add some pickling spice, a clove of garlic and even a small fresh chilli.

Seal and refrigerate for a day or two. Then it's ready to add to sandwiches, salads, noodle bowls or anything that could benefit from a bit of crunchy, briny, peppery pink radish.

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