(I love alliteration, don't you?) Anyway, we made the radishes for dinner. The original poster said that they'd found them a bit bland. A commentor suggested rosemary and balsamic. I chose to add a fair amount of salt, fresh rosemary, and garlic powder. Review: passable. Next time, I'm going to devein the larger leaves (a bit bitter and stringy) and add more garlic and little to no rosemary. The radish greens are robust enough that the rosemary gets lost. Definitely a recipe worth tweaking though since it uses a vegetable the grows so well and so quickly on the shoulder seasons with such a big return. If the bed out front is any indication, we'll have plenty of opportunities at future meals to work out the recipe.